Red Velvet Cupcakes
Total Time: 2 hoursYield: 30 Servings
Source: centercutcook.com
Category: Dessert
Ingredients
2 1⁄2 cups Flour1 1⁄2 cup Sugar
1 1⁄2 teaspoon Baking Soda
1 teaspoon Salt
2 tablespoons Cocoa Powder
1 1⁄2 cup Vegetable Oil
2 whole Eggs (room temperature)
1 cup Buttermilk (room temperature)
2 tablespoons Red Food Coloring
2 teaspoons Vinegar
3 teaspoons Vanilla Extract
8 ounces Cream Cheese (softened)
8 tablespoons Butter (softened)
2 cups Powdered Sugar (sifted)
30 whole Raspberries
Directions
- Preheat your oven to 350 degrees.
- In a large bowl sift together flour, sugar, baking soda, salt, and cocoa powder. With your mixer, combine oil, buttermilk, eggs, food coloring, vinegar, and 2 teaspoons vanilla. Slowly add the dry ingredients into the wet and mix to combine well.
- Line cupcake trays with paper liners. Fill each cupcake 2/3 full with batter. Bake for 20-22 minutes, or until a toothpick inserted into a cupcake comes out clean.
- Transfer the cupcakes to wire cooling racks to cool completely.
- While the cupcakes are cooling, make the frosting. With your mixer, beat cream cheese to soften it up a bit. Add in butter and mix well, then add in 1 teaspoon vanilla. Add in powdered sugar, one cup at a time. Beat until the frosting is light and fluffy. Spread frosting on cupcakes and garnish each with a fresh raspberry.