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Red Velvet Cupcakes With Cream Cheese Frosting: 2 Dozen Joyful Bites

Red Velvet Cupcakes with Cream Cheese Frosting
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Whip up a batch of these delightful Red Velvet Cupcakes with a luscious Cream Cheese Frosting. Perfect for any occasion, these cupcakes are sure to bring a smile to your face and a burst of joy to your kitchen. Chloe from Finding My Sunday Flavor shares her easy-to-follow recipe to make your everyday feel a little more like a special Sunday.

Ingredients

Scale
  • For the Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1-2 ounces red food coloring
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, egg, vinegar, vanilla extract, and red food coloring until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  7. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  8. While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  9. Gradually add the powdered sugar, beating until well combined and smooth.
  10. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.
  11. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

Notes

  • Ensure your buttermilk, cream cheese, and butter are at room temperature for the best results.
  • Adjust the amount of red food coloring to achieve your desired shade of red.
  • For a richer flavor, you can use a good quality unsweetened cocoa powder.
  • Store frosted cupcakes in an airtight container in the refrigerator.

Nutrition

Find it online: https://sundayflavor.com/red-velvet-cupcakes-cream-cheese-frosting-recipe/