Homemade Red Velvet Cupcakes 🧁

Something I recently made for the Super Bowl, go chiefs! But after all it was on the Valentine week so I got inspired to make these delicious cupcakes! Very sweet and amazing! 🤩

Prep Time: 20 mintues

Cook Time: 15

Total Time: 35 minutes

Servings: 16 cupcakes

Equipment:

Muffin pans

Paper cupcake liners

Mixing Bowls

Electric hand mixer or stand mixer

Piping bag and tip

Ingredients for the Cupcakes

1 2/3 cups of all purpose flour

2 teaspoons cocoa powder

1 cup granulated sugar

1 teaspoon baking powder

1/4 baking soda

1/4 teaspoon kosher salt

3/4 cup unsalted butter (room temperature)

3 large eggs (room temperature)

2 tablespoons of Vanilla extract

3/4 buttermilk

Red food coloring

For the Cream Cheese Frosting:

3 sticks unsalted butter (room temperature)

6 cups powder sugar

16 ounces cream cheese (room temperature)

1 teaspoon vanilla extract

1 pinch of kosher salt

Decorations:

Any sprinkles of your choosing

Jar of cherries

Instructions:

For the Cupcakes:

1. Preheat the oven to 350 place 16 cupcake papers in cupcake pan (when I made it, it made 18, depends how big or small you want your cupcakes for your pouring of the batter, try to make it as even as possible though)

2. In a large bowl or the bowl of a stand mixer, sift the flour, sugar, cocoa powder, baking powder and baking soda together. Add the salt and give it a whisk to combine.

3. Cut the room temperature butter into tablespoon-sized pieces then add to the dry ingredients. Using paddle attachment, mix on low using until a sandy mixture forms.

4. In another bowl, whisk together eggs, buttermilk, vanilla and food coloring, do about 5-6 drops of gel food coloring. More will give it a richer red.

5. Slowly add the wet ingredients to the dry ingredients while the mixing on low. Mix until combined, scraping the bowl down as needed. Distribute the batter evenly into cupcakes papers.

6. Bake for 15-20 minutes. Let it cool for a few minutes in the pans then remove and cool completely on a wire rack.

For the Cream Cheese Frosting:

1. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth and fluffy, about 2 minutes.

2. Add the room temperature cream cheese, vanilla and salt to the creamed butter. Beat together on medium speed until combined. Scrape down the bowl

3. With the mixer on low speed, add the powder sugar a cup at a time. Mix until combined. If your a wanting a stiffer buttercream, keep adding more powder sugar until it’s the desired texture or chill the buttercream for a few minutes before piping. (Be warned that if you do the complete 6 cups of powder sugar it will make A-LOT of frosting! I had enough to make another batch of cupcakes!)

4. Transfer the buttercream to a piping bag fitted with a star tip and pipe large dollops on top of each cooled cupcake

Decorating:

Any sprinkles of your choosing, decorated of your choosing

And place the cherry on top of the cupcake, right beside the little tip swirl of the frosting

Recommend these cupcakes for a holiday, a gathering, or if you and your family really love red velvet!

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