With Valentine’s Day approaching, I thought it would be fun to bake some Red Velvet Cupcakes! Red Velvet can be made for any occasion really, but I thought since Valentine’s Day is all about love and the color red, it would be fitting to the occasion to share red cupcakes! Plus, I wanted to try out some new sprinkles! 😉
This recipe literally only makes four cupcakes. This makes me so happy because for one, you don’t have to use a whole bottle of red food coloring to make these. Secondly, four cupcakes are the perfect amount for a date night (such as on Valentine’s Day) or just a random dessert for a small party after dinner, or for breakfast, or just because. (Portion control). Lastly, these cupcakes take no time at all to whip up!
Red Velvet Cupcakes w/ Cream Cheese Frosting
*Makes 4 standard sized cupcakes
**Recipe can be doubled or tripled
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil
- 2 Tablespoons buttermilk
- 1 large egg white
- 1 teaspoon red food coloring
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon white vinegar
- 1/3 cup + 1 Tablespoon all-purpose flour
- 2 teaspoons unsweetened cocoa powder (not Dutch-process)
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 4 Tablespoons unsalted butter (half of one stick butter), softened
- 4 oz. cream cheese (half of an 8oz. package)
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Preheat oven to 350°F and line muffin tin with four cupcake liners.
- In a medium bowl, using an electric mixer, beat together the sugar, vegetable oil, buttermilk, egg white, red food coloring, vinegar and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder.
- Gradually add the flour mixture to the wet ingredients while mixing. Stop and scrape the sides of the bowl using a spatula, then resume mixing until all ingredients are combined, about one minute.
- Divide the batter between the four cupcake liners, about 2/3 full. Bake for 20-22 minutes, or until a toothpick inserted comes out clean. Mine took 21 minutes.
- Remove cupcakes from oven once done, and let sit in muffin tin about 5 minutes, then transfer to a cooling rack to cool completely.
- Using a stand mixer fitted with the paddle attachment, beat the butter and cream cheese for about two minutes on medium speed.
- Stop and scrape the sides of the bowl with a spatula.
- Resume mixer to slow speed, add the vanilla extract, and gradually add the powdered sugar. Once all of the powdered sugar has been added, turn mixer up to medium speed for about one minute.
- You can mix in 1-2 teaspoons of milk if you want a thinner consistency. Such as, if you are spreading the frosting on with a knife rather than piping.
- Add frosting to a piping bag with a large round tip, or any tip you choose, and pipe frosting onto your cupcakes.
- Drop loads of sprinkles on the frosting, you won’t regret it 😉
Cupcake recipe from Dessert for Two