RED VELVET CUPCAKES WITH VANILLA CREAM CHEESE FROSTING

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Red Velvet Cupcakes with Vanilla Cream Cheese Frosting image

Red Velvet Cupcakes with Cream Cheese Frosting - If you've ever wanted to make red velvet cupcakes from scratch that are as good as those you'd find

Provided by @MakeItYours

Number Of Ingredients 17

1 large egg
1 cup granulated sugar
2/3 cup buttermilk (or Powdered Buttermilk, use 2 1/2 tablespoons + 2/3 cup water)
1/2 cup canola oil
2 tablespoons vanilla Greek yogurt (plain Greek yogurt or sour cream may be substituted)
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
3 tablespoons unsweetened natural cocoa powder
3/4 teaspoon baking soda
pinch salt, optional and to taste
1 to 2 tablespoons red food coloring, or as needed
1/2 cup cream cheese, softened (I used Trader Joe's soft spreadable light)
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
2 to 2 1/2 cups confectioners' sugar, or as necessary
splash cream or milk, only if necessary
sanding sugar or sprinkles, optional for garnishing

Steps:

  • Preheat oven to 350F. Line a Non-Stick 12-Cup Regular Muffin Pan with paper liners; set aside. You will likely have batter for a 13th or 14th cupcake, and I baked it in this cooking-sprayed mini loaf pan because my oven is small and that setup works; discard extra batter if that's easier.
  • In a large mixing bowl, whisk together the first 6 ingredients, through vanilla, until smooth.
  • Add the flour, cocoa, baking soda, optional salt, and whisk until just combined; don't overmix.
  • Carefully whisk in the food coloring, making sure to add only as much as necessary to color the batter a deep shade of red; adding more than necessary can leave an aftertaste.
  • Using a medium 2-inch cookie scoop, place about 2 heaping tablespoons of batter per cupcake into each of the 12 cavities so they're solidly 3/4-full. I poured the excess batter into a mini loaf pan.
  • Bake for about 20 minutes, or until domed, set, springy to the touch, and a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter; don't overbake. My cupcakes were on the large side of normal because I generously filled liners to 3/4-full, and they took exactly 20 minutes. If yours are filled more shallow, start checking at 18 minutes.
  • Allow cupcakes to cool in pan for about 15 minutes before removing. I baked the mini loaf for 20 minutes. While cupcakes cool, make the frosting.
  • Combine first 3 ingredients in a large mixing bowl, add about 1 cup confectioners' sugar, and whisk to combine or beat with an electric mixer until smooth.
  • Continue adding sugar until desired frosting consistency is reached. If you add too much sugar and need to thin frosting out, add a splash of cream. Because I used light cream cheese, the frosting stayed on the runnier side. If you want frosting thick enough to pipe, do not use light cream cheese.
  • Add 2 to 3 tablespoons frosting to the top of each cupcake and smooth with a knife. Optionally transfer frosting to a piping bag and frost the cooled cupcakes. I like the Wilton 1M tip for cupcakes.
  • Optionally, garnish each cupcake with a sprinkle of sanding sugar or pinch of sprinkles.

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