Red Velvet Cupcakes with White Russian Cream Cheese Frosting

By Texaschef11

Ingredients

• Red Velvet Cupcakes:
• 2 1/4 cups unbleached all-purpose flour
• 1 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup unsweetened cocoa powder
• 2 eggs
• 1 cup buttermilk
• 1 teaspoon distilled white vinegar
• 1 cup vegetable oil
• 2 tablespoons (1 ounce) red food coloring
• 1 teaspoon pure vanilla extract
• White Russian Cream Cheese Frosting
• 1 (8-ounce) package cream cheese, softened to room temperature
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 4 cups (about a 1-pound package) powdered sugar
• 2 TBSP Kahlua
• 2 TBSP vanilla vodka
• Cream to thin

Preparation

Step 1

For the cupcakes:

Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and set aside.

In a bowl of an electric mixer set on medium speed, lightly beat the eggs.

Add the buttermilk, vinegar, oil, food coloring and vanilla, beating until well-combined.

Slowly add the dry ingredients, mixing until combined. Pour the batter into the prepared muffin cups, filling each cup about 2/3 full.

Bake for 25 to 35 minutes, or until a wooden skewer inserted near the center of a cupcake comes out clean.

Remove the muffin pan from the oven and cool on a wire rack for 10 minutes. Turn the cupcakes out of the tin, and place them on the wire rack to cool completely.

White Russian Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened to room temperature
1/2 cup (1 stick) unsalted butter, softened to room temperature
4 cups (about a 1-pound package) confectioners’ sugar
2 TBSP Kahlua
2 TBSP vanilla vodka
Cream to thin

In a stand mixer with a paddle attachment on medium-high speed, cream the cream cheese and butter.

Reduce the speed to low, and gradually beat in the powdered sugar, until the mixture is fluffy.

Beat in the Kahlua and vodka. Thin with cream if need be.