Red Velvet Cupcakes

DSCN0839 Happy National Cupcake Day!

Second to brownies, my favorite thing to bake is cupcakes! I adore how cupcakes are cakes in individual sizes! I also think that cupcakes are adorable! There should be a cartoon with cupcake characters! That would be unreasonably delightful! I would watch that! And bake more cupcakes! Specifically, red velvet cupcakes with cream cheese frosting.

When it comes to baked goods, I’m not picky at all! The only three things I detest are nuts, white chocolate, and coconut. With cupcakes, my ideal recipe to indulge in is Red Velvet. Cream cheese icing is an amazing added bonus! That is probably why I enjoy this recipe so much! The cupcakes are so moist, even after several days in the fridge! I am also guilty of cutting them in half, and layering the icing on the inside of the cupcake. I admit no shame though, it is effen scrumptious!

I was going to ask the Domestic for his opinion on them since he’s eating one as I type this. With each bite he takes though I get a review. He’s been unable to spout off an adjective such as amazing and delicious without it being accompanied by a profanity. So, I’m just going to let him enjoy his cupcake and let you enjoy these pictures of Jackie enjoying the cupcakes! Oh and the recipe is below that!

4

Cupcake Ingredients

  • 2 ½ cups flour
  • 1 ½ cups sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cocoa powder
  • 1 ½ cups vegetable oil
  • 1 cup butter milk (room temperature)
  • 2 large eggs (room temperature)
  • 2 tbsp. red food coloring
  • 1 tsp. white vinegar 1 tsp. vanilla extract

Icing Ingredients

  • 1 lb. cream cheese (room temperature)
  • 2 sticks butter (softened)
  • 1 tsp. vanilla extract
  • 4 cups confectioners’ sugar

DSCN0819 Directions

  1. Preheat oven to 350 degrees F. Line muffin pan with papers.
  2. Mix together the flour, sugar, baking soda, salt, and cocoa powder in a medium mixing bowl.
  3. Gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla in a large bowl.
  4. Add the dry ingredients to the wet ingredients slowly. Mix thoroughly until smooth.
  5. Fill the cupcake tins about 2/3 full with the batter
  6. Bake for 20-22 minutes. Until a toothpick comes out clean.
  7. Remove from the oven to cool before frosting.

DSCN0886 Icing

  1. In a large bowl, whisk together the cream cheese, butter, and vanilla.
  2. Add the sugar and beat together slowly until mixed thoroughly.
  3. Mix at a high speed until icing is light and fluffy
  4. If you desire a thicker icing, place in fridge to thicken up.

Are you a cupcake fanatic? Have you ever made these? What did you do different? You should make these and show us pictures. We’d love to see them!

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