Red Velvet Cupcakes – Topped With Cream Cheese Icing

Red Velvet Cupcakes  – A great alternative to traditional red velvet cake.

If you love classic red velvet layered cake with cream cheese icing, you are going to love this recipe! It is quick, easy and there is no clean up when it comes to dessert time.

red velvet cupcakesI first had red velvet cake at a local fundraiser dinner. I fell in love with the slight hint of chocolate in the light and fluffy textured cake. And I couldn’t resist the layers of cream cheese icing!

I was surprised that I liked it so much, as I have never been much of a cake eater. Most cakes are either too dense or too rich for my liking.

red velvet cupcakes
Use a melon ball scoop to fill up the cupcake liners 2/3rds of the way full.

What Makes Red Velvet Cupcakes So Good?

Then I found the secret to making cakes light and airy, cake flour. I have always used all-purpose flour, but cake flour makes a world of difference when baking a cake.

If you don’t have or can’t find cake flour, you can add 2 tablespoons of cornstarch to each scant cup of all-purpose flour.

red velvet cupcakes
Red velvet cupcakes on the cooling rack ready for the icing.

Now all I had to do was figure out how to decrease the icing in the traditional layered cake.

That is when I knew that converting the cake recipe into Red Velvet cupcakes made total sense.

I could still get the wonderful texture, and now by using cupcakes, I could control how much icing that goes on top!

red velvet cupcakes
Look at the light and fluffy texture of the cupcake…

Best of all, there are no knives required to cut the cake. And no plates or utensils to clean up afterward.

Check out the recipe below and all of our recipes and let me know what you think!

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Red Velvet Cupcakes

Light and fluffy cupcakes with all of the red velvet cake flavor, topped with a delicious cream cheese icing.
Course: Desserts
Servings: 2 dozen

Ingredients

  • 2 1/2 cups of cake flour
  • 2 tablespoons of Dutch cocoa powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1/2 cup of butter room temperature
  • 1 1/2 cups of white sugar
  • 2 large eggs room temperature
  • 1 cup of buttermilk room temperature
  • 2 tablespoons of red food coloring
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of distilled white vinegar

Frosting ingredients

  • 1/2 cup of butter room temperature
  • 8 oz cream cheese room temperature
  • 2 1/2 cups of powdered sugar
  • 1 teaspoon of vanilla extract

Instructions

  • Preheat the oven to 350°F and line muffin pan with paper liners.
  • In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt, set aside.
  • Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
  • Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
  • In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
  • Add a third of the dry ingredients and mix, then add half of the wet ingredients. Repeat the process until you end with the dry ingredients.
  • Scoop batter into the lined cupcake pan, about 2/3rds full. Bake for 18-22 minutes or until a toothpick comes out clean.
  • Allow to cool for 5 minutes in the pan then transfer to a rack to cool completely.
  • Make The Frosting
  • Beat the butter, cream cheese and vanilla together for about 5 minutes, scraping down the sides and bottom of the bowl as needed.
  • Slowly add the powdered sugar, adjusting the amount of powdered sugar to your liking.
  • Wait until the cupcakes are completely cooled and spread on top.

Notes

Substitute cake flour with all-purpose flour and corn starch - add 2 tablespoons per scant cup of AP flour.
Recipe provided by Make Your Meals

Red Velvet Cupcakes – Topped With Cream Cheese Icing
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