Today is Valentine’s Day. I really don’t celebrate this particular holiday, but I like using any holiday as an excuse to bake, especially red velvet cupcakes. So last night, I baked some Valentine’s themed red velvet cupcakes to share with my coworkers. This recipe makes 24 cupcakes.
Red Velvet Cupcakes with Cream Cheese Frosting
Recipe is by Paula Deen
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk at room temperature
- 2 large eggs at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
For the cream cheese frosting:
- 1 lb low fat cream cheese softened
- 2 sticks butter softened
- 1 teaspoon vanilla extract
- 1 cup sifted powdered sugar
Preheat oven to 350 degrees. Line 2 12 cup muffin pans with cupcake papers. I used Reynolds Wrap No Fade Cupcake Papers.
In a large bowl and using a large sieve, sift flour, sugar, baking soda, salt and cocoa powder. Using a stand mix, gently beat the oil, buttermilk, eggs, food coloring, vinegar and vanilla. Add the dry ingredients to the wet and combine. Pour the batter into the cupcake paper lined muffin pan until each tin is about 2/3 filled. Bake for twenty minutes. Once done, take out and let the cupcakes cool completely before frosting.
For the cream cheese frosting, using a stand mix, beat the cream cheese, butter, and vanilla until smooth. Add the sugar on low speed until thoroughly combined. Increase the speed until the frosting is light and fluffy. Using a pastry bag fitted with a star tip pipe the frosting onto the cupcakes. I used Valentine’s Day themed pink and red sprinkles to decorate.
Enjoy!
winsome eats 