Red Velvet Cupcakes

  1. 3 1/3 c. cake flour (not self-rising)
  2. 3/4 c. (12 Tbl.) unsalted butter, room temperature
  3. 2 1/4 c. sugar
  4. 3 large eggs, room temperature
  5. 2 Tbl. liquid red food coloring
  6. 3 Tbl. unsweetened cocoa powder
  7. 1 1/2 tsp. vanilla extract
  8. 1 1/2 tsp. salt
  9. 1 1/2 c. buttermilk
  10. 1 1/2 tsp. white vinegar
  11. 1 1/2 tsp. baking soda

Cream Cheese Frosting:
  1. 1 c. (2 sticks) unsalted butter, room temperature
  2. 1 (8 oz.) pkg. cream cheese, room temperature
  3. 1/4 tsp. salt
  4. 2 tsp. vanilla extract
  5. 4 1/2 c. powdered sugar
  6. 1 Tbl. milk, plus more if needed

  1. Preheat oven to 350 degrees. Line a muffin tin with paper liners and spray with cooking spray; set aside. In the bowl of a stand mixer, combine butter and sugar and mix on medium speed until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk the food coloring, cocoa powder and vanilla together; add to the butter/sugar mixture and mix well. Stir the salt into the buttermilk and add to the batter in three parts, alternating with the cake flour, starting and ending with flour. In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.
  2. Fill cupcake liners 2/3 full with batter and bake in preheated oven for 17-18 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Repeat with remaining cupcakes. Cool completely and top with Cream Cheese Frosting. Makes about 3 1/2 dozen cupcakes.
  3. In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape. This makes enough frosting to pipe a big swirl on the top of each cupcake. I used a Wilton 1M piping tip.

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