Red Velvet Cupcakes with Cream Cheese Frosting. Be sure to scrape down the sides of the bowl to ensure even mixing. Line a muffin tin with paper liners and spray with cooking spray; set aside. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.

Why does cream cheese frosting to pipe have different quantities in the ingredients? No, you aren't lost in February. Fear not, it is still September! You can cook Red Velvet Cupcakes with Cream Cheese Frosting using 18 ingredients and 9 steps. Here is how you cook that.

Ingredients of Red Velvet Cupcakes with Cream Cheese Frosting

You need of Cupcakes.
You need of unsalted butter.
It's of granulated sugar.
It's of egg.
You need of unsweetened cocoa powder.
You need of Red Food Coloring.
It's of vanilla extract.
It's of buttermilk.
You need of AP flour.
It's of AP flour.
You need of salt.
You need of distilled white vinegar.
You need of baking soda.
You need of Cream Cheese Frosting.
Prepare of Cream Cheese.
It's of unsalted butter.
It's of Vanilla Extract.
You need of powdered sugar.

I know that red velvet is typically one of those flavors that pops up closer to Valentine's Day, but I assure you, I have a very good reason for. Add the flour, sugar, baking powder, baking powder, cocoa and salt to a large mixer bowl and combine. These homemade red velvet cupcakes with cream cheese frosting are soft, tender, springy, and moist. There's just enough chocolate flavor to satisfy your chocolate cravings, without being overdone.

Red Velvet Cupcakes with Cream Cheese Frosting step by step

Preheat oven to 350°F. Line a cupcake pan with liners..
On medium-high seed, cream the butter and sugar for about 3 mins, until light and fluffy. Add the egg and turn the mixture to high. Scrape the sides of the bowl and beat until well incorporated..
In a different small bowl, mix together the cocoa powder, vanilla extract, and red food coloring to make a thick paste. (The amount of Red Food Coloring you use is up to you, if you like a bright red use less, if you like a deeper earthy color use 3 tablespoons, but no more.) Add to the batter and mix on medium speed until completely combined. Scrape the bottom of bowl if necessary to ensure all the batter gets color..
Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat process. Beat on high till smooth..
Reduce the mixer to low and add salt, baking soda, and vinegar. Turn to high and beat for no more than 15 seconds just so that everything is completely combined and smooth, but don't over mix!.
Divide the batter evenly into cupcake liners and bake for about 20 mins, or until a toothpick is inserted into the center of the largest cupcake comes out clean..
Cool for 10 minutes and then remove cupcakes from pan and place them on cooling rack to cool completely for about an hour before frosting..
For the frosting: Take the room temperature butter and cool cream cheese and mix them on medium-high speed for about 2 minutes. Add vanilla extract and continue to beat till well combined. Scrape the bowl when necessary. Reduce the speed to low and add the powdered sugar in 4 additions, so as not to have it fly everywhere. Beat until frosting is smooth yet not overly beaten and runny. This makes plenty of frosting to pipe both into the cupcake to give it a filing as well as on top. So since there will no doubt be left over frosting, you can freeze it in an airtight container and save it for another use. Or if you would like you could just halve the frosting recipe to make less..
Can be stored in fridge for up to 3 days. However, it would be best to let them sit out for about 20 minutes so that they taste moist and fluffy, yet still slightly chilled..

The smooth, rich homemade cream cheese frosting is the perfect complement to the cupcakes, and adds the right amount of zip and tang. Parchment paper helps the cakes seamlessly release from the pans. Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on. The best, classic, light and fluffy, soft and moist red velvet cupcakes recipe from scratch, topped with tangy cream cheese frosting, homemade with simple ingredients.