Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting

via I Made Dinner

Red Velvet Cake with Cream Cheese Frosting

adapted from; originally from Cake Man Raven


For the cake:

* 2 1/2 c. cake flour

* 1 1/2 c. sugar

*1 tsp. baking soda

*1 TBSP cocoa powder

*1 tsp. salt

*2 eggs

*1 1/2 c. vegetable oil

*1 c. buttermilk

*2 TBSP (1 oz.) red food coloring

*1 tsp. vanilla extract

*1 tsp. white distilled vinegar

For the frosting:

*12 oz. cream cheese, softened

*12 oz. butter, softened

*1 1/2 tsp. vanilla extract

*3 c. confectioners’ sugar

*1 1/2 c. chopped pecans (optional)


1. For the cake: Preheat oven to 350°.

2. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.

3. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.

4. Divide batter evenly between 3 greased and floured 8? round cake pans. (Obviously, I made cupcakes, so this got divided between 18 cupcake tins)

5. Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25–30 minutes. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely. (cupcakes took about 15 minutes)

6. For the frosting: Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.

5. Chill for 2 hours to set frosting.

6. Frost as desired

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