Red Velvet Cupcake Recipe
Red velvet cupcakes are one of the most festive treats you can make around the holidays. It’s not because red velvet is a holiday flavor, but because the vibrant red cake topped with snowy white icing looks perfect for winter.
Red Velvet Cupcakes 1 1/3 cups all purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1 cup sugar 1/4 cup butter, room temperature 1 large egg 2 tsp vanilla extract
1/4 tsp freshly grated nutmeg 1 tbsp unsweetened cocoa powder 3/4 tsp red food coloring
1 cup buttermilk
Preheat oven to 350F. Line a 12 cup muffin tin with paper liners. In a medium bowl, whisk together flour, baking soda, baking powder and salt. In a large bowl, cream together butter and sugar until light and sandy. Beat in the egg, the vanilla extract and the freshly grated nutmeg. Sift in the cocoa powder, add in red food coloring and stir everything until well combined. With the mixer on low speed, gradually incorporate one third of the flour mixture followed by buttermilk. Add another third of the flour mixture, followed by the remaining buttermilk and the last of the flour. Mix just until no streaks of dry ingredients remain. Divide batter evenly into prepared muffin cups. Bake for 18-21 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Turn cupcakes out onto a wire rack to cool completely before frosting.
Vanilla Cream Cheese Frosting 8-oz cream cheese, room temperature 1/2 cup butter, room temperature 1 1/2 tsp vanilla extract 1/8 tsp freshly grated nutmeg 2-3 tbsp milk 3-4 cups confectioners’ sugar
In a large bowl, beat all ingredients except the confectioners’ sugar. Gradually blend in the sugar until the icing is smooth and creamy. Spread or pipe onto cooled cupcakes.
Makes 12 cupcakes.
