Buttercream Red Velvet Cupcakes

Buttercream Red Velvet Cupcakes

These Buttercream Red Velvet cupcakes were made with love by Ella for her middle school friends for Valentine’s Day. They were absolutely delicious and worth sharing.  She made them from start to finish all by herself.  I was simply the consultant.  Total time with mixing and baking was about 2 hours total, but we only have one pan of 24 mini cupcakes.  If you had multiples it would go more quickly.

The recipe yields about 72 and you will have leftover icing if you iced them the way she did with a little dollop.  We put it in the freezer to use in the next few weeks for two Birthdays coming up.  I usually do not dig icing, but I could eat this by the spoonful.  We went lighter on the food coloring to make them more pink then red.  They turned out the be the perfect Valentine’s Day bitesized treat.  The original recipe comes from Paula Dean 2007.Buttercream Red Velvet Cupcakes

For the cupcakes:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar

Buttercream Red Velvet Cupcakes


Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.


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