You can’t go wrong with red velvet cupcakes, topped with a fluffy crown of cream cheese frosting, an elegant addition to any party spread.
Servings: 12 cupcakes
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk at room temperature
- 2 large eggs at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar, sifted
- Chopped nuts for garnish (optional)
Instructions
1. Preheat the oven to 350 degrees.
2. Place paper cupcake holders in two muffin sheets.
3. Sift together flour, sugar, baking soda, salt and cocoa powder in medium bowl.
4. Gently beat together oil, buttermilk, eggs, vinegar and vanilla, then beat in food coloring.
5. Add the dry ingredients a little at a time and mix until thoroughly combined.
6. Pour into cupcake holders until two-thirds filled.
7. Bake for 10-12 minutes. Turn pans and bake another 10-12 minutes. Test with toothpick. Remove from oven and cool completely before frosting.
8. For frosting, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and beat at low speed until it is mixed in. Mix at high speed until light and fluffy.
Each week a different recipe will be featured to help get your taste buds in the weekend spirit. For more information on the recipes shown on the Tennessee Farm Bureau website or to see more recipes, please visit FarmFlavor.com.
