Photo: Southern Red Velvet Cupcakes Recipe
Ingredients
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 1/3 cups vegetable oil
- 3/4 cup buttermilk, room temperature
- 2 tablespoons red food coloring
- 1 tablespoon white distilled vinegar
- 1/2 tablespoon vanilla extract
- Cream Cheese Frosting, recipe follows
Directions
Preheat the oven to 350 degrees F. Line mini cupcake or muffin pans with 48 mini cupcake liners or line regular-size cupcake or muffin pans with 24 regular cupcake liners.
In mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. In another mixing bowl, stir together the eggs and oil. In a mixing cup, mix together the buttermilk, food coloring, vinegar, and vanilla extract and lightly whisk. Gradually add the dry ingredients and buttermilk mixture to the egg mixture, starting and ending with the dry ingredients. We are trying to achieve a dark brown, red cupcake color, so add more cocoa powder, if the red is not deep enough. Then add the batter to the mini cupcake liners until they are 3/4-full and bake for 13 to 14 minutes, or until done. Alternately, fill the regular-size cupcake liners and bake 22 minutes, or until done. Let the cupcakes cool completely.
Cream Cheese Frosting:
- 4 cups confectioners' sugar
- 8 ounces cream cheese
- 1 cup or 2 sticks unsalted butter
- 1/2 teaspoon salt
- 4 teaspoons pure vanilla extract
Combine the sugar, cream cheese, butter, salt, and vanilla extract in a large mixing bowl and blend for 2 minutes.
Notes
For the garnish pictured here, sprinkle red-colored sugar over the cupcakes, then roll-out a prepared fondant and cut out hearts or desired shape and decorate with red piping gel.
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By Madle
Greenville, TX
on December 27, 2012
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This is a great recipe!!! It is sooooooo good. I made these for my family. The batter is easy, and the cream cheese is heavenaly!!! I only used 2/3 cup of oil, because it seemed kind of heavy. Otherwise it's great!!! Highly recommended.
By ashleysmashley007
on December 20, 2012
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great recipe.. i made some changes though.. i tried it with 1 stick butter and a 1/2 cup veggie oil like cjke suggested .. i also added extra cocoa powder like several others suggested ..then i added probably about 1/4 cup of coffee (didnt measure but i eyeballed it ; and half a box of chocolate pudding mix and they came out pretty fantastic .. which is a huge relief cause im making them for my son's class as a christmas treat and the first batch came out rubbery and oily and had absolutely no flavor.. but these.. AWESOME thanks so much for all the input i found on these reviews.. to anyone making this the first time i seriously suggest taking a few minutes and reading through what others have tried.. usually find some pretty sweet advice in their reviews thanks again!
By cjke
on November 18, 2012
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This was a very moist and delicious cupcake. The only thing wrong was it didn't turn as red as I would have liked. But I'll work on that because the taste was so wonderful I will be making it often. I did make a little change. I used one stick of butter and one half cup oil instead of what the recipe called for. Thanks for such a wonderful recipe. The cream cheese icing was perfect as well.
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