Red Velvet Cupcakes

We’re crazy about Red Velvet! These cupcakes are one of our February favorites—we celebrate everything Red Velvet for the entire month.

This recipe is featured in our Loveless Cafe Cookbook!

Servings: 24 Cupcakes

Cupcakes

Ingredients

• 2½ cups cake flour
• ¼ cup unsweetened natural cocoa powder (Dutch processed will not rise properly)
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 1½ cups granulated sugar
• 1¼ cups canola oil
• 2 eggs
• ¼ cup liquid red food color
• ¾ teaspoon distilled vinegar
• ½ tablespoon vanilla extract
• 1 cup buttermilk

Directions

1. Preheat oven to 320 degrees.
2. Place paper liners into muffin tins.
3. Sift flour, cocoa, baking soda, and salt into a medium bowl, whisking to combine.
4. In a mixing bowl, use an electric mixer on medium speed to combine sugar and canola oil until well-blended.
5. Add eggs, one at a time, scraping the bowl as you go.
6. Add food coloring, vinegar, and vanilla extract. Reduce mixer to low speed.
7. Add flour mixture to mixer bowl in batches, scraping sides of bowl and making sure batter is mixed well.
8. Add buttermilk and scrape sides of bowl until combined.
9. Divide batter among lined cups, filling each three-quarters full.
10. Bake for approximately 20 minutes, rotating tins after 10 minutes.
11. Cupcakes are done when a toothpick inserted into the center of a cupcake comes out clean.
12. Place tins on wire rack and let cool before removing cupcakes.

Cream Cheese Frosting

Ingredients

• 1¼ cup cream cheese, softened
• ½ cup plus 2 tablespoons unsalted butter, softened
• 5 cups confectioners’ sugar, sifted
• 2 teaspoons vanilla extract

Directions

1. Using an electric mixer on medium speed, combine cream cheese and butter until soft and smooth. Scrape sides of bowl to make sure everything gets mixed.
2. Lower mixer speed and slowly add sifted confectioners’ sugar, scraping sides of bowl and beating until frosting is fluffy (approximately 3 to 5 minutes).
3. Cupcakes must be completely cooled before they are frosted.