Red Velvet Cupcakes with Cream Cheese Frosting

Cupcakes. They’ve been the subject of TV shows, blogs, commercials, cult utopian communities, etc. It seems that those in the know have relegated the cupcake to the dustbin of food history. To that I say, “Really?!?” First of all, cake is good and is never going away. That is a fact I can be pretty sure of. Secondly– Do any of these culinary trend setters have kids?

I have a first grader (and a six and seventh grader) that needed a treat for Valentine’s Day. That calls for a compact goody. I make cupcakes out of the house for local customers that are in need of tasty cakes (more on that can of worms at a later time). Whether it is a charity event, a school birthday treat, or a house party, the fun and versatility offered by a cupcake is unmatched.

Now let’s talk about these ruby jewels. Red Velvet– you are either in the “eh” or the “yes, please” category. Those that are in the “eh” are generally disappointed with the lack of cocoa flavor. But a true red velvet is not about the cocoa. It is simply a really tasty red cake. And with a sweet cream cheese frosting that is further flavored by some marshmallow fluff, I am most certainly in the “yes, please” category!

Red Velvet Cupcakes with Cream Cheese Frosting

By Nicole Prep: 20 minsCook: 20 minsTotal: 40 mins Servings: 30 cupakes These ruby jewel cupcakes are topped with the BEST cream cheese frosting! They are the perfect hand-held treat for anytime of year!

Equipment

• 12-cup standard muffin pan
• Stand mixer

Ingredients 

For the Cupcakes

• 2 ½ cups cake flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup (8 ounces) unsalted butter at room temperature
• 2 cups granulated sugar
• 2 extra-large eggs
• 1 cup buttermilk
• 1 teaspoon pure vanilla extract
• 1 tablespoon white distilled vinegar
• 2 tablespoons liquid red food coloring

For the Frosting

• 8 ounces brick cream cheese
• ½ cup (4 ounces) unsalted butter at room temperature
• 1 pound confectioners’ sugar
• 1 cup marshmallow fluff

Instructions 

For the Cupcakes

1. Preheat the oven to 350°F. Line (12-cup) muffin pans with liners; set aside. In a medium bowl, whisk together the cake flour, cocoa powder, salt, baking powder, and baking soda; set aside
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs and mix until combined. Using a rubber spatula, scrape down the sides of the bowl. Add the vanilla, vinegar, and food coloring; mix until combined. Alternately, add the flour mixture and the buttermilk, beginning and ending with the flour, mixing just until combined. Scoop the batter evenly into the prepared pans. (I use a generous 1-ounce ice cream scoop). Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes. Remove the cupcakes from the pans and transfer to a wire rack to cool completely before frosting.

For the Frosting

1. In the bowl of a stand mixer fitted with the paddle attachment, blend the cream cheese and butter. With the mixer on low, gradually add the confectioners’ sugar. Add the marshmallow fluff and beat until smooth.
2. Using a piping bag or an off set spatula, frost the cooled cupcakes. Enjoy!

Nutrition

Calories: 261kcal, Carbohydrates: 41g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 37mg, Sodium: 178mg, Potassium: 55mg, Fiber: 0.4g, Sugar: 32g, Vitamin A: 317IU, Calcium: 50mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.