♥ Red Velvet Cupcakes with Cream Cheese Frosting

 I don't think there is a prettier cupcake than a red velvet cupcake with cream cheese frosting. Who says you have to wait until Christmas or the Valentines day to make them...they are good all year round and I made these just for you! 

Red Velvet Cupcakes with Cream Cheese Frosting
 

  

For the Cupcakes

1 1/4 cups sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoons regular or Dutch-processed cocoa powder
1/4 cup unsalted butter, at room temperature
3/4 cups granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda

Preheat oven to 350 degrees and line 12 muffin tins with cupcake liners. I use red ones. In a large bowl sift together the flour, baking powder, salt, and cocoa powder.              

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 20-25 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. 

























For the Cream Cheese Frosting  
                                               

16 ounces cream cheese, room temperature
1 1/2 cups powdered confectioners sugar, sifted
1 teaspoon pure vanilla extract
1 cup heavy whipping cream, cold

Beat the cream cheese, powdered sugar, and vanilla until smooth and fluffy. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

Either spread the frosting with a knife or offset spatula, or use a large star-tip to pipe the frosting as I did. Garnish with red sprinkles, or red sugar or do what I did and use red cake crumbs.