This past month my daughter and I have been spending quality time together baking in the kitchen. It’s been fun to pick out recipes and bake a fun treat to share on these cold winter days. My husband and sons are particularly fond of this new hobby we have began and delight in being our taste testers.

Just recently my daughter decided she wanted to try some red velvet cupcakes. Although I have never made them before, they are my sister Mandi’s favorite cupcake, so I figured it was time to give them a try.

This recipe is a classic and moist red velvet cupcake with your standard cream cheese frosting. My daughter even frosted them herself and I must say, I think she is better than me. They would be great for Valentine’s Day! Enjoy!

Red Velvet Cupcakes

Ingredients

2 Tbs unsweetened cocoa, sifted
1/2 cup boiling water
1 cup buttermilk
12 Tbs unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
2 tsp red food coloring
2 tsp vanilla extract
1/4 tsp salt
2 1/2 cup flour
1 1/2 tsp baking soda
1 tsp white vinegar

Cream Cheese Frosting

8 oz cream cheese, room temperature
4 Tbs unsalted butter, room temperature
2 tsp vanilla extract
1 cup powdered sugar

Instructions

Preheat oven to 350 degrees. Line 18 cups with cupcake liners
In a heatproof bowl, mix together cocoa and boiling water, next mix in buttermilk.
In a large bowl use an electric mixer, beat butter and sugar on medium high until fluffy (apprx 3 min)
Add eggs one at a time beating after each egg, until combined
Add food coloring, vanilla, and alt, beat until combined.
Add half the flour and beat on low speed. Once combined add the other half of flour and beat until combined on low.
In a small bowl stir together the baking soda and vinegar and quickly stir the mixture into the batter with a rubber spatula.
Fill cupcake liners 3/4 full. Bake in oven for apprx 18 minutes until centers are set. Remove from oven and set on wire racks until cool.
Cream Cheese Frosting:
In a bowl with an electric mixer, beat cream cheese, butter and vanilla on medium high until light and fluffy.
Sift in powdered sugar 1/2 cup at a time and beat well between each addition.
Frost cupcakes as desired. If too soft, refrigerate frosting for 10-15 minutes.