Red Velvet Cake with Cream Cheese Frosting

Another birthday cupcake! I made a batch of Red Velvet Cupcakes with Cream Cheese Frosting this time. Red Velvet is the most requested flavor for both cupcakes and cake balls that I get. It is quite enjoyable. Enjoy.

Red Velvet Cupcakes
Yields 24
This recipe is the best red velvet cake recipe and so vibrantly red! It is so delicious and moist and the cream cheese frosting is just perfect. Try it out. You won’t be disappointed.
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Red Velvet Cake
  1. 10 oz cake flour
  2. 1 tsp baking powder
  3. 1 tsp salt
  4. 2 Tbsp unsweetened cocoa powder
  5. 1 oz. red no-taste food coloring
  6. ½ cup (1 stick) unsalted butter, softened
  7. 1 ½ cups sugar
  8. 2 eggs, room temperature
  9. 1 tsp pure vanilla extract
  10. 1 cup buttermilk, room temperature
  11. 1 tsp vinegar
  12. 1 tsp baking soda
Cream Cheese Frosting
  1. 16 oz Cream Cheese (2 packages), softened
  2. ½ cup (one stick) unsalted butter, softened
  3. 1 tsp pure vanilla extract
  4. 8-10 oz (2 ½ cups) powdered sugar
  5. pinch of salt
Cake Directions
  1. Preheat oven to 350° F. Line two 12-cup cupcake tins with liners (or grease any other baking vessel with baking gloop or another method).
  2. Mix together cake flour, baking powder and salt and set aside. In a small bowl (and with disposable gloves on if you don't want to be stained), mash together the food coloring and cocoa until it is pretty uniform. Be careful! It stains! Add just enough water to make it a thick smooth paste (~1/2 Tbsp).
  3. In a stand mixer using the paddle attachment, cream together the butter and sugar until just light and fluffy. Do not overbeat. Beat in eggs, one at a time, and then add the vanilla and food coloring/cocoa paste. Add one third of the flour mixture to the bowl and mix on low until blended, then add half the buttermilk. Add another third of the flour and then the rest of the buttermilk finishing off with the last of the flour, mixing well after each addition until just incorporated. Scrape down the bowl as needed.
  4. In a small cup, mix together the vinegar and baking soda and watch your science experiment fizz. Pour this into the bowl and give it one last mixing for good measure. Batter should be pretty thick.
  5. Use a small ice cream scoop to portion the batter into the cups (about 1 tablespoon for minis). Fill cups about ½ full. If making cakes or cake pops, pour into pans half full. These rise a lot here in the elevated mountains of Utah. Place the pans in the preheated oven and bake for approximately 15-20 minutes for regular cupcakes, 8 minutes for minis and 30 minutes for a 9 x 13 glass pan. Once cupcakes pass the toothpick or spring test they are done! Allow to cool completely.
Frosting Directions
  1. In a stand mixer using the paddle attachment, blend the room temperature butter and cream cheese until smooth. (Make sure they are the same temperature or else there will be small pieces that won't blend in, usually the cream cheese). Add about half of the powdered sugar and mix on low to medium (just so it doesn’t turn into a snow storm in your kitchen). Add the salt and vanilla and mix well. Gradually add more powdered sugar until you reach the desired sweetness/flavor of your frosting. Add less if you don’t like it too sweet or if you just like to taste that cream cheese tang! You may also add more sugar if you like your frostings on the sweet side but the more you add, the less you will taste the cream cheese (I like to call these "buttercream cheese frostings"). Beat on medium for another 2 or 3 minutes. This step is necessary! Beating helps make the frosting blend together well. It makes it a little bit lighter as well as decrease the sweetness.
  2. Use immediately or refrigerate. If refrigerating, allow frosting to come to room temperature and then rewhip in a mixer before using again.
  3. (If you want to make cake pops I actually use store bought Pillsbury or Duncan Hines cream cheese frosting (NOT whipped) because it is wonderfully sticky and makes for an amazing crumb in your cake pop!)
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