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
Directions
- Preheat oven to 320 degrees.
- Place paper liners into muffin tins.
- Sift flour, cocoa, baking soda, and salt into a medium bowl, whisking to combine.
- In a mixing bowl, use an electric mixer on medium speed to combine sugar and canola oil until well-blended.
- Add eggs, one at a time, scraping the bowl as you go.
- Add food coloring, vinegar, and vanilla extract. Reduce mixer to low speed.
- Add flour mixture to mixer bowl in batches, scraping sides of bowl and making sure batter is mixed well.
- Add buttermilk and scrape sides of bowl until combined.
- Divide batter among lined cups, filling each three-quarters full.
- Bake for approximately 20 minutes, rotating tins after 10 minutes.
- Cupcakes are done when a toothpick inserted into the center of a cupcake comes out clean.
- Place tins on wire rack and let cool before removing cupcakes.
Cream Cheese Frosting
Ingredients
Directions
- 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.
- Lower mixer speed and slowly add sifted confectioners’ sugar, scraping sides of bowl and beating until frosting is fluffy (approximately 3 to 5 minutes).
- Cupcakes must be completely cooled before they are frosted.