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Red Velvet Cupcake with Cream Cheese Icing

rpic_20170706205303_lg

Prep Time: 25 Minutes

Bake Time: 18 minutes

Total Time: 43 Minutes

Yield: 16 cupcakes

rpic_20170706205303_lg

Ingredients

For the Cupcakes:

  • 2 1/4 C. cake flour
  • 2 Tbsp. cocoa powder (unsweetened)
  • 1 tsp. Rumford® Baking Powder
  • 1 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 1 C. sugar
  • 1/2 C. butter (softened)
  • 2 eggs
  • 1 C. buttermilk
  • 2 Tbsp. red food coloring
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 tsp. white vinegar

For the Icing:

  • 1/2 C. butter (softened)
  • 8 oz. cream cheese (softened)
  • 16 oz. powdered sugar
  • 2 tsp. Spice Islands® Pure Vanilla Extract

Directions

  1. Preheat oven to 350°F.
  2. Prepare muffin pans by lightly greasing with oil (or butter), spraying with non-stick spray like Baker’s Joy®, or lining with cupcake liners.

Cupcake Preparation:

  1. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt set aside.
  2. Using a mixer, cream together sugar and butter.
  3. Add eggs, and mix until well blended.
  4. Gradually add flour mixture and mix well.
  5. In a small bowl, combine buttermilk, food coloring, vanilla, and vinegar.
  6. Add buttermilk mixture slowly to flour mixture combine to incorporate.
  7. Beat on medium-high speed until batter is smooth.
  8. Spoon batter into muffin pans.
  9. Bake 16 to 18 minutes or until wooden toothpick inserted in center comes out clean.
  10. Let cupcakes cool in pans on wire rack 5 minutes then remove cupcakes from pans and cool completely on wire racks.

Icing Preparation:

  1. Beat butter and cream cheese at medium speed with a stand or hand mixer until creamy.
  2. Gradually add sugar and vanilla, beating until well blended. Spread frosting over cooled cupcakes.

Red Velvet Cupcake with Cream Cheese Icing

rpic_20170706205303_lg

Prep Time: 25 Minutes

Cook Time: 18 minutes

Total Time: 43 Minutes

Yield: 16 cupcakes

Ingredients

For the Cupcakes:

  • 2 1/4 C. cake flour
  • 2 Tbsp. cocoa powder (unsweetened)
  • 1 tsp. Rumford® Baking Powder
  • 1 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 1 C. sugar
  • 1/2 C. butter (softened)
  • 2 eggs
  • 1 C. buttermilk
  • 2 Tbsp. red food coloring
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 tsp. white vinegar

For the Icing:

  • 1/2 C. butter (softened)
  • 8 oz. cream cheese (softened)
  • 16 oz. powdered sugar
  • 2 tsp. Spice Islands® Pure Vanilla Extract

Directions

  1. Preheat oven to 350°F.
  2. Prepare muffin pans by lightly greasing with oil (or butter), spraying with non-stick spray like Baker’s Joy®, or lining with cupcake liners.

Cupcake Preparation:

  1. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt set aside.
  2. Using a mixer, cream together sugar and butter.
  3. Add eggs, and mix until well blended.
  4. Gradually add flour mixture and mix well.
  5. In a small bowl, combine buttermilk, food coloring, vanilla, and vinegar.
  6. Add buttermilk mixture slowly to flour mixture combine to incorporate.
  7. Beat on medium-high speed until batter is smooth.
  8. Spoon batter into muffin pans.
  9. Bake 16 to 18 minutes or until wooden toothpick inserted in center comes out clean.
  10. Let cupcakes cool in pans on wire rack 5 minutes then remove cupcakes from pans and cool completely on wire racks.

Icing Preparation:

  1. Beat butter and cream cheese at medium speed with a stand or hand mixer until creamy.
  2. Gradually add sugar and vanilla, beating until well blended. Spread frosting over cooled cupcakes.