Martine Sicard
Sign up for our newsletter
Follow Me On Twitter
RED VELVET CUPCAKE
Food Home
Desserts
Red velvet Cupcake
Ingredients

  • 1/2 cup butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 fluid ounce red food coloring
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon distilled white vinegar
  • 2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon salt
Cream cheese frosting
  • ½ cup unsalted butter, soften
  • 2 (8oz.) packs cream cheese, softened
  • 3 ½ cups powdered sugar
  • 1 tablespoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or
    line with 20 paper baking cups.
  2. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
    Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and
    vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until
    blended. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25
    minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a
    serving platter and frost with cream cheese frosting.
  4. Cream Cheese Frosting: In a large bowl beat cream cheese, butter, and sour cream
    until soften, add vanilla extract and continue beating until light and fluffy. Gradually
    beat in confectioners' sugar until smooth.