{"id":14347,"date":"2019-01-09T04:00:44","date_gmt":"2019-01-09T08:00:44","guid":{"rendered":"https:\/\/www.somethingswanky.com\/?p=14347"},"modified":"2024-09-09T15:58:34","modified_gmt":"2024-09-09T19:58:34","slug":"red-velvet-cupcakes-cream-cheese-frosting","status":"publish","type":"post","link":"https:\/\/www.somethingswanky.com\/red-velvet-cupcakes-cream-cheese-frosting\/","title":{"rendered":"Red Velvet Cupcakes with Cream Cheese Frosting Recipe"},"content":{"rendered":"\n

My great-grandmother’s red velvet cake recipe baked into sweet little cupcakes and topped with a vanilla cream cheese frosting.<\/em><\/p>\n\n\n\n

I love<\/strong> a good, classic red velvet cupcake with cream cheese frosting. When it’s done right, red velvet is pretty hard to beat! I’ve tweaked my great-grandmother’s recipe ever so slightly to create perfectly moist, flavorful, and vibrant red velvet cupcakes. Paired with a simple vanilla cream cheese frosting<\/a>, I give these cupcakes all the heart eyes ????????????.<\/p>\n\n\n\n

Check out my favorite red velvet recipes here<\/a>.<\/h3>\n\n\n
\n
\"Red<\/figure><\/div>\n\n\n

Ingredients Needed for Red Velvet Cupcakes<\/h2>\n\n\n\n
    \n
  • sugar<\/li>\n\n\n\n
  • vegetable oil<\/li>\n\n\n\n
  • buttermilk<\/li>\n\n\n\n
  • eggs<\/li>\n\n\n\n
  • red food coloring<\/li>\n\n\n\n
  • flour<\/li>\n\n\n\n
  • cocoa powder<\/li>\n\n\n\n
  • vinegar<\/li>\n\n\n\n
  • baking powder & soda<\/li>\n<\/ul>\n\n\n\n
    \"Red<\/figure>\n\n\n\n
    \"Red<\/figure>\n\n\n\n

    Recipe Tips & Notes<\/h2>\n\n\n\n
      \n
    • You can usually count on me to be TOTALLY on board with using a buttermilk substitute… most<\/em> of the time. This time, however, is not that time. I strongly, strongly, strongly caution you against<\/em> using a buttermilk substitute<\/strong> for best results. The only thing separating red velvet from yellow cake with red food coloring is it’s unique, tangy flavor combined with an extra soft and fluffy texture. And that comes in large part from using actual buttermilk.<\/li>\n\n\n\n
    • On a related note, vinegar also contributes to the unique flavor that is red velvet. I know it might feel weird to add vinegar to your cake, but there’s no need to worry. It’s sharp flavor really works in this situation, and it also has the added benefit of giving the cake a little extra “lift” in baking. So it’s extra fluffy!<\/li>\n\n\n\n
    • I love setting aside one plain cupcake to crumble up and use as a garnish on the others. So pretty!<\/li>\n\n\n\n
    • I also really love using a really strong vanilla flavoring with this recipe. If you’re able to get your hands on some vanilla bean paste, vanilla bean powder, or a vanilla bean– use that in place of the vanilla extract! I feel like it really compliments both the red velvet and the cream cheese exceptionally well.<\/li>\n\n\n\n
    • Make sure the butter and cream cheese are softened before mixing. Otherwise, the frosting will not form a buttercream that is sturdy enough to pipe.<\/li>\n<\/ul>\n\n\n\n
      \"Red<\/figure>\n\n\n\n
      \"Red<\/figure>\n\n\n