Red Velvet Cupcakes with Cream Cheese Frosting

By á-3183

Ingredients

• Cupcake
• 2 1/2 c. flour
• 1 1/2 c. sugar
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cocoa powder
• 1 1/2 c. vegetable oil
• 1 c. buttermilk at room temperature
• 2 large eggs at room temperature
• 2 tbsps. red food coloring
• 1 tsp. white distilled vinegar
• 1 tsp. vanilla
• Frosting
• 1 lb. cream cheese softened
• 2 sticks butter, softened
• 1 tsp. vanilla
• 4 c. powdered sugar
• Chopped pecans, raspberries for garnish

Details

Servings 24

Preparation

Step 1

Preheat oven to 350. Line 2 12 c. muffin pans with liners.
Sift together flour, sugard, baking soda, salt and cocoa powder. In separate bowl, beat together oil, buttermilk, eggs, food coloring, venigar, and vanilla with a handheld electric mixer. Add sifted ingredients to the wet and mix until smooth.

Divide batter evenly until each cupcake is 2/3 full. Bake for 20-22 minutes turning pans once halfway through. Cool completely before frosting.

Frosting
Beat cream cheese, butter and vanilla together until smooth. Add sugard and on low speed, beat until incorporated. Increase the speed to high and mix until light and fluffy. Garnish.