Recipe: Red Velvet Cupcakes & Cream Cheese Frosting

I’m not a huge sweets person, but when I do want something sweet it HAS to be good. It HAS to be homemade, and most of the time it HAS to be a cupcake. It’s been a very long time since I had anything red velvet, so this is much much overdue! Here’s a YUMMY recipe for Red Velvet Cupcakes and Cream Cheese Frosting! You will love it, enjoy!

Ingredients for Cupcakes:

2½ cups flour
1 tbsp. cocoa powder
1½ tsp. baking soda
½ tsp. salt
½ cup butter, soft, plus 4 tbsp.
¼ cup softened shortening
1 cup sugar
1 egg
1 tsp. vanilla
1 TBSP Red Velvet extract
1 cup buttermilk
1 tbsp. Red gel food color

Directions for Cupcakes:

-Preheat oven to 350 degrees.
-Line cupcake tins with paper liners.
-Sift flour, cocoa, baking soda, and salt all together.
-Mix the dry ingredients with a wire whisk for 3 minutes
-In a separate bowl using an electric mixer, beat the butter, shortening and sugar until it is light and creamy.
-Add the egg, vanilla, red velvet extract,  and red gel food coloring.
-Mix well.
-Add flour mix and buttermilk, 1/2 portion of each at a time, mix until completely combined.
-Spoon the batter into the lined cupcake tins until 2/3’s filled.
-Bake at 350 degrees for 20-22 minutes or until an inserted toothpick comes out clean.
-Cool for 10 minutes
-Remove from cupcake tins to a wire rack until totally cooled.

Ingredients for Cream Cheese Frosting:

1 C unsalted butter, softened
1 C cream cheese, softened
2 tsp vanilla
2 C powdered sugar

Directions for Cream Cheese Frosting:

-Cream the butter and cream cheese until creamy.
-Mix on low.
-Slowly add powdered sugar until blended.
-Add vanilla and beat until thoroughly combined.
-Scoop the frosting into a pastry bag with a frosting tip.
-Twist the open end of the pastry bag to force the frosting to the tip.
-Frost the red velvet cupcakes.

Enjoy your Red Velvet Cupcakes!