Monday, April 30, 2012

Red Velvet Cupcakes with Cream Cheese Frosting

Red velvet cake showed up a lot around my house when we were younger... It is no surprise that it is both my mom and my dad's favorite cake and that is probably the reason why! :) I am not a huge fan of it, it always seems kind of dry to me - but it was my dad's birthday and that was his request! Instead of going for the standby cake, I searched online and found this recipe for cupcakes and that sounded much easier, so that's what he got! :) Look, they even have strawberries on top - I went all out decorating!

Red Velvet Cupcakes with Cream Cheese Frosting
(recipe found at

2 1/2 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla

Cream Cheese Frosting
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla
4 cups powdered sugar

Preheat the oven to 350. Line 2 (12 cup) muffin tins with cupcake liners. In a medium mixing bowl, sift together flour, sugar, baking soda, salt and cocoa powder. In a large bowl gently beat together oil, buttermilk, eggs, food coloring, vinegar and vanilla. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake liners about 2/3 filled. Bake in oven for about 20-22 minutes, turning the pans about halfway through. Test cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Cream cheese frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.


  1. I'm curious, did you find these as dry as the other red velvet cakes you've had? While I've found the mixes are usually pretty dry actual homemade red velvet cake always seems decadently moist. Probably because of the cup and a half of oil. Also, have you ever made buttercream frosting? It's what is usually on the red velvet, though it is a touch more difficult as it requires a double broiler. Or a crazy-mad makeshift double broiler.

  2. I did think that they were a little on the dry side, but I haven't found a red velvet cake that hasn't been a little dry to me... I usually go for the cream cheese frosting because I like the taste of that but I hear you on the crazy mad makeshift double boiler - I have gone that route many a time!!