Looking for something extra special to make for Mother’s Day? These red velvet cupcakes will definitely do the trick. They start with a moist and fluffy red velvet cake and then are topped with most luscious and fluffy cream cheese frosting. Trust me, when I tried one of these beautiful little cakes, I could not get over how good they were… I still can’t. So, skip going to the store to get store bought cupcakes… yuck! Instead, try these amazing red velvet cupcakes that are quick and easy to make and are seriously better than the bakery ones… that is saying a lot!
- 6 tablespoons of softened unsalted butter
- 1/2 plus 1/3 cups of sugar
- 1 egg
- 1 1/4 tablespoon of cocoa powder
- 2 tablespoons of red food coloring
- 1/2 teaspoon of vanilla
- 1/2 teaspoon of salt
- 3/4 cups of whole milk
- 1 3/4 cups flour
- 3/4 teaspoons baking soda
- 3/4 teaspoons apple cider vinegar
For the Frosting:
- 2 cups powdered sugar
- 4 ounces cream cheese (softened)
- 4 ounces of unsalted butter (softened)
- 1 teaspoon of vanilla
- Start by preheating the oven to 350ºF. Line a cupcake pan that fits one dozen cupcakes with cupcake liners. (I used pink ones for Mother’s Day)
- Next, in the bowl of your electric mixer, fitted with the paddle attachment, cream the butter and sugar on high speed for 2 minutes, scraping the sides of the bowl, halfway through.
- Add the egg to the mixture and mix for about 20 seconds to thoroughly combine.
- Mix together the food coloring, cocoa powder, and vanilla in a separate bowl, and then mix into the sugar and butter mixture.
- Next in two separate bowls, combine the milk and salt in one, and then add the flour into the other.
- Slowly alternating and mixing in between each addition, add the milk and then the flour in thirds.
- Lastly, in a small bowl, quickly combine the baking soda and vinegar (this should fizz up), and add to the batter, adding a quick mix to combine.
- Scoop the batter, 3/4 full in each reservoir, into the lined pan and bake for 17-20 minutes, or until a toothpick entered into the center comes out clean and the cupcakes are springy to the touch.
- For the frosting, simply beat together all the ingredients, gradually increasing the speed to high, for about 7 minutes. (It should beat on high speed for about 5 of those minutes)
- Once the cupcakes have cooled, take them out of the pan, and begin to frost them. I used a star shaped tip to create a flower design on top of each of them, but let your creativity take these cupcakes to next level when frosting them.
I hope you will try these delicious cupcakes out and be sure to let me know how they turn out! So, don’t go wasting your money on 4 dollar cupcakes when you can easily just whip these out!