Red Velvet Valentine Cupcakes with Cream Cheese Frosting
The contrast of deep red cake and creamy frosting always feels timeless and special. This recipe makes classic red velvet cupcakes topped with rich cream cheese frosting.
Equipment
- Mixing Bowls
- Electric mixer
- Muffin Tin
Ingredients
Red Velvet Cupcakes
- 1.25 cups flour
- 1 tbsp cocoa powder
- 1 tsp baking powder
- 0.25 tsp salt
- 0.5 cup butter, softened
- 0.75 cup sugar
- 1 egg
- 1 tsp vanilla extract
- Red food coloring To desired color
- 0.5 cup milk
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 0.5 cup butter, softened
- 1.5 cups powdered sugar
- 1 tsp vanilla
Instructions
- Preheat your oven to 350°F (175°C). Prepare a muffin tin with liners.
- Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
- In a separate large bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and red food coloring until combined.
- Alternate adding the dry ingredient mixture and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly among the prepared muffin cups. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla. Beat until the frosting is light and smooth.
- Frost the cooled cupcakes as desired.
Notes
This recipe yields 12 standard-sized cupcakes. For decoration, consider using red or pink sprinkles or piping a heart shape onto the top of the frosting.