Red Velvet Cupcakes

By DrePlackett

One of the moistest, most luxurious cupcakes out there, red velvet cupcakes are delicious whether you frost them with cream cheese frosting or buttercream.

Ingredients

• CREAM CHEESE FROSTING:
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 stick butter
• 4 ounces cream cheese
• 3/4 cup confectioners sugar
• 1 teaspoon vanilla extract
• Buttermilk
• BUTTERCREAM FROSTING:
• 2 sticks butter
• 1 cup confectioners sugar
• 1 teaspoon vanilla extract
• Buttermilk
• 1 to 2 drops red food coloring

Preparation

Step 1

Preheat the oven to 350°F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Whether you choose to make the cream cheese or buttercream frosting,
cream together the butter (and cream cheese) and powdered sugar. Add the vanilla extract (and food coloring), and with the mixer running slowly add buttermilk in a consistent stream until the frosting is smooth and spreadable, and slightly tart.

Frost cupcakes and enjoy!