I know what you’re thinking. Two cupcake posts in a row? Really?
Well since Valentine’s Day is coming up, I thought why not put this recipe up! And my roommate’s (Chelsea’s) boyfriend was coming to visit and she wanted to make his favorite cupcakes for him. And red velvet cupcakes with cream cheese frosting are just amazing. So here we go!
If you want to go all out…get an adorable heart mold like Chelsea’s. They come out really easy and are perfect for your Valentine!
Aren’t you getting hungry just looking at these pictures? Me too.
This is Martha Stewart’s recipe and I have not had better red velvets than these. They are so light and fluffy and don’t taste artificial at all! I think what makes them really special is the mixture of baking soda and vinegar. It brings out the reddish color of cocoa and ensures that the cake isn’t dense.
Another thing that really sets this red velvet recipe apart is the buttermilk. I love buttermilk in anything. Pancakes, waffles, cupcakes, and more. Especially since the grocery store here in Blacksburg only carries 1/2 gallons of buttermilk. I can’t use all of that in one recipe! So I’ve been trying to find ways to substitute buttermilk for other ingredients. Or I just use it as an excuse to make banana nut pancakes 🙂
Aren’t those the cutest cupcake molds ever?! I was a little skeptic when Chelsea first showed me them, but she told me they came out perfect last time, so we gave it a shot!
Red velvet cupcakes and cream cheese frosting are a classic pair. I can’t imagine one without the other. It’s like peanut butter and jelly. And this frosting is so delicious. Not too sweet. Not too tangy. Just right. It honestly might be my favorite icing. (Except for this peanut butter icing).
Red Velvet Cupcakes with Cream Cheese Frosting: (adapted from Martha Stewart)
Makes 24 cupcakes
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 eggs
- 1/2 teaspoon red food coloring
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1 1/2 teaspoons baking soda
- 2 teaspoons distilled white vinegar
Preheat oven to 350°. Whisk together flour, cocoa powder, and salt. Mix together sugar and oil until pale and fluffy. Add eggs one at a time. Mix in food coloring and vanilla. Add flour mixture in three batches, alternating with buttermilk. Stir together baking soda and vinegar (it will bubble). Mix baking soda and vinegar into batter for 10 seconds. Divide batter among baking tins and bake for about 20 minutes.
- 1 stick unsalted butter, room temperature
- 6 ounces cream cheese, room temperature
- 2 cups confectioner’s sugar
- 1/2 teaspoon vanilla
Beat butter and cream cheese until pale and fluffy. Add sugar 1 cup at a time. Add vanilla. Top cooled cupcakes with this soft and creamy frosting.
Chelsea waiting for Jonathan’s arrival!