Red Velvet Cupcakes with Almond Cream Cheese Frosting

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
24 cupcakes
Level:
Easy

Ingredients
  • 3 cups plus 3 tablespoons all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons kosher salt
  • 1/4 cup unsweetened cocoa powder (recommended: Valrhona)
  • 1 cup vegetable oil
  • 1 1/4 cups buttermilk
  • 1 7/8 cups sugar
  • 3 eggs
  • 1 fluid ounce red food coloring
  • 1/2 cup plus 2 tablespoons unsweetened applesauce
  • 1 1/4 teaspoons apple cider vinegar
  • 1 1/4 teaspoons vanilla extract
  • Almond Cream Cheese Frosting, recipe follows
  • Almond Cream Cheese Frosting:
  • 11 1/2 tablespoons butter, at room temperature
  • 24 ounces cream cheese, at room temperature
  • 4 1/2 cups powdered sugar, sifted
  • 3 teaspoons vanilla extract
  • 1 1/2 teaspoon almond extract
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners.

  • Sift together the flour, baking soda, salt, and cocoa powder in a medium bowl.

  • In the bowl of a stand mixer with a paddle attachment, mix the vegetable oil, buttermilk, sugar, eggs, food coloring, applesauce, vinegar, and vanilla on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined.

  • Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely.

  • Generously frost the top of each cupcake with the Almond Cream Cheese Frosting.

Almond Cream Cheese Frosting:
  • In the bowl of a stand mixer with a whisk attachment, whip the butter and cream cheese on high speed until light and fluffy, about 3 minutes. Turn the mixer on medium-low, and slowly add the powdered sugar, vanilla, and almond extract. Once the ingredients are all incorporated, turn the mixer to high, and beat for 1 additional minute.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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