Who doesn’t love red velvet cupcakes? I feel like not liking red velvet is the same as not liking chocolate or cheese. It’s just crazy! Red velvet is me and Courtney’s favorite, so I decided to bake them for her birthday (and ultimately mine, which is three days later). Because I love them so much, that also makes me extremely picky. I tend to be picky about cupcakes in general though, so I was really hoping that this recipe would be the one. I’ve tried quite a few in the past and they just weren’t exceptional. After I tried this one I will never use another recipe. These are unbelievable. They are perfectly moist and pretty simple to make too. They do require a lot of cream cheese, but that’s literally the only flaw to these cupcakes. I seriously suggest giving them a try. I can guarantee you won’t be disappointed!
Red Velvet Cupcakes with Cream Cheese Frosting
The cupcake recipe is from Bakerella, the filling is from Sweet Little Details, and the Frosting recipe is my own creation
Author: Suzanne Bruno
Recipe type: Cupcakes
- 2½ cups all purpose flour
- 2 cups sugar
- 1 Tablespoon cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 ½ cups vegetable oil
- 1 cup buttermilk
- 1 Tablespoon vinegar
- 1 teaspoon vanilla
- 1 oz. red food coloring
- 1 8oz package cream cheese, softened
- 1 egg
- ⅓ cup sugar
- 1 ½ cups of white chocolate chips
- 2, 8oz. packages of Cream Cheese, room temperature (or microwave for 30 seconds)
- 1 stick of unsalted butter, room temperature
- 1 box of confectioners sugar (1 pound, about 2 and a half cups...I think...)
- 1 teaspoon vanilla extract
- Preheat the oven to 350. (Although I discovered that making the batter a day or so before and keeping it in the fridge made them even more moist and delicious. If you have to bake then right away, that is fine too, but I highly suggest preparing it ahead of time)
- For the White Chocolate Filling: Mix together 1 8oz package cream cheese, egg, and ⅓ cup sugar with an electric mixer. Stir in the white chocolate chips.
- For the cupcakes: Whisk the eggs together in a medium bowl. Then add the rest of the liquid ingredients and beat until the oil and buttermilk no longer appear separated.
- In a separate bowl, mix together the dry ingredients. Then add the wet ingredients to the dry ingredients and mix on medium high speed until completely combined.
- Fill the cupcake liners to about ⅔ full. Top off with a heaping teaspoon of filling. (you can also do half the batter, the filling and then more filling on top if you prefer)
- Bake for 20 - 25 minutes. Let the cupcakes cool completely before frosting.
- For the Cream Cheese Frosting: Combine the cream cheese, unsalted butter, confectioners sugar and vanilla in a bowl and cream together with an electric mixer until smooth.