Red Velvet Cupcakes with Vanilla Bean Cream Cheese

Classic red velvet cupcakes topped with vanilla cream cheese frosting.These cupcakes are great for any occasion or celebration!

The famous red velvet cake. I’m still not sure whether to categorize it as a chocolate cake or a yellow cake flavored with a hint of cocoa.  

Some people absolutely love it and others could care less about it.  I fall into the latter category but I’m always willing to try new recipes to change my mind.

I found my mom this card that says: “Moms make the world a magical place…Laundry magically gets done, dinner magically appears, the house magically get cleaned up.”

To celebrate my mom and all the wonderful other mothers out there, make a batch of these red velvet cupcakes!

Happy Mother’s Day!

Red Velvet Cupcakes

Servings 12 cupcakes
Author Maryanne Cabrera

Ingredients

  • 1 ¼ cup all-purpose flour
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 Tbsp unsweetened cocoa powder
  • ¾ cup granulated sugar
  • ¾ cup vegetable oil or canola oil
  • 1 large egg room temp
  • ½ cup low-fat buttermilk room temp
  • ½ Tbsp red food coloring*
  • ½ teaspoon vanilla paste, or 1 tsp pure vanilla extract
  • ½ teaspoon distilled white vinegar

Vanilla Bean Cream Cheese Frosting

  • 8 oz cream cheese, room temp
  • ½ cup unsalted butter, room temp
  • 1 vanilla bean, split and scraped
  • 3 cup confectioners' sugar sifted

Instructions

  1. Preheat oven to 350°F. Line muffin pan with cupcake liners. Set aside.

  2. Sift together flour, baking soda, salt, and cocoa powder. Set aside.

  3. In the bowl of a stand mixer, beat together sugar and vegetable oil.  Add egg. Mix until combined.

  4. In medium bowl, whisk together buttermilk, red coloring, vanilla, and vinegar. Add half to mixing bowl. Mix and then add half of sifted dry mixture into bowl. Mix until almost combined. Then add remaining wet ingredients followed by remaining dry mixture.  Mix until just combined.

  5. Divide batter among prepared cupcake liners.  Bake for 18-20 minutes until toothpick inserted in center of cupcake comes out clean.  Let cool in pan for 5 minutes before removing and allowing to cool completely on rack.

Cream Cheese Frosting:

  1. In the bowl of a stand mixer with a paddle attachment, cream together cream cheese and butter.  Add vanilla bean scrapings.  Add sugar in 1 cup increments.  Mix until smooth and fluffy.

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Comments

Jess Wakasugi {Life's Simple Measures}

Beautiful post, I know your mom feels just as lucky!

S.V.

What a lovely post… I am sure your mom loved the cupcakes. :)

Sunday Morning Banana Pancakes

Your mom sounds amazing – you are so lucky to have a Mom like that :)

mohammed

hi, did you use liqued color or paste? thank you

    Maryanne

    I used liquid food coloring for this recipe.

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