Happy Valentines Day!! If you’re new around here, you may not know that I LOVE cupcakes… hence the name of my blog, Cupcakes & Contour. Something else you may not know about me… my favorite kind of cake is red velvet. I mean, I love red velvet cake… my wedding cake was even red velvet. Oh! And it hung upside down from the ceiling like a chandelier… but that’s another story for another day.
Anyways, in honor of Valentines Day, I’m combining two of my favorite things… red velvet and cupcakes! This recipe is the only one I’ve ever used for red velvet cake or cupcakes, and once you try it for yourself, you’ll understand why! In a post earlier this week, I gave some great ideas for a date night in. So, whip up some of these cupcakes for your date night in… and you’ll be all set for a perfect Valentines Day with your favorite Valentine!
for the cupcakes
- 3 1/3 cups all-purpose flour
- 3/4 cup butter or margarine (at room temperature)
- 2 1/4 cups sugar
- 3 eggs
- red food coloring (I use about 2 tablespoons to get the deep, red color)
- 3 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons salt
- 1 1/2 cup buttermilk
- 1 1/2 teaspoons white vinegar (just trust me on this one)
- 1 1/2 teaspoons baking soda
- 1 cup chocolate chips (optional)
- Pink (or your favorite color) sprinkles
for the cream cheese icing
- 1 cup butter or margarine (at room temperature)
- 8 oz. cream cheese (at room temperature)
- 1/4 teaspoons salt
- 2 teaspoons vanilla extract
- 4 1/2 cups powdered sugar
- 1 tablespoon milk
LET'S GET BAKING!
- Preheat your oven to 350 degrees. Place your cupcake liners in a muffin tin, and spray the liners with some non-stick cooking spray. In a mixer: combine butter and sugar. Mix on medium speed until fluffy, this takes usually about 3-4 minutes in my Kitchen Aid mixer. Add in the eggs, one at a time, and beat well after adding each egg.
- In a different small bowl, whisk together the food coloring, cocoa powder, and vanilla extract. Add to the butter/sugar/egg mixture and blend well.
- Stir the salt into the buttermilk, and add to the batter along with the flour. Be sure to just add a little at a time and mix well.
- In another small bowl, mix together the baking soda and vinegar. Add this to the batter and mix well.
- If you’re using chocolate chips (I highly recommend adding them!), add them into the batter now and mix well.
- Fill the cupcake liners about 2/3 full and bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Continue this step until all batter is used. This recipe makes about 36 cupcakes.
- Let the cupcakes cool completely, then top with the cream cheese icing.
- In a large bowl, combine butter, cream cheese, vanilla extract, and salt. Blend until smooth. Add powdered sugar, one cup at a time, and blend well after adding each cup. Slowly add milk until the icing has reached your desired thickness/consistency.
- Pipe the frosting on the cupcakes. You can put the frosting in a large Ziploc bag, cut a small hole in the bottom corner, and pipe the icing for a much more budget-friendly option. And it works just as great!
Pro Tip: Let the cream cheese and butter sit out for about 30 minutes before adding in. This will help make it soft enough to easily mix in.
Add some sprinkles on top, and you’re ready to enjoy! If you try this recipe, let me know. They’re delicious! Happy Valentines Day!