RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

By carvalhohm

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 3 tbsp (15g) unsweetened cocoa powder
• 3/4 tsp (5g) baking soda
• 1 large egg
• 1 cup (200g) sugar
• 2/3 cup (167ml) buttermilk
• 1/2 cup (125ml) vegetable oil
• 1/4 cup (60g) vanilla Greek yogurt
• 2-3 tsp red food coloring, or as needed for desired color
• 8 oz (250g) full-fat cream cheese, softened
• 2 oz (60g) unsalted butter, softened
• 1 tsp (5ml) vanilla extract
• 3 cups (375g) powdered sugar

Details

Servings 14
Adapted from littlesweetbaker.com

Preparation

Step 1

Preheat oven to 350F. Line 2 muffin pans with 14 paper liners and set aside.

In a large bowl, toss together the flour, cocoa powder and baking soda.

In a medium bowl, whisk together the rest of the ingredients except the food coloring.

Gently whisk the wet ingredients into the dry until just combined. Add in the food coloring 1 teaspoon at a time, mixing in between until you reach your desired color. The original recipe called for 1-2 tablespoons of food coloring. I used only 2 teaspoons and found that was enough.

Fill the cupcake liners ¾ full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes completely cool before frosting.

Frosting:
Using a stand mixer with a paddle attachment or a handheld mixer, beat the cream cheese, butter and vanilla until smooth.

Slowly add in the powdered sugar 1 cup at a time, mixing well in between.

Pipe the frosting on top of the cupcakes using a Wilton 1M tip.