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Valentine Red Velvet Cupcakes with Cream Cheese Icing

Feb 12, 2018

Red velvet cupcakes are so delicious and good looking! This Valentine's season I'm sharing my recipe to make these amazing cupcakes with cream cheese icing. The tiny "cupcakes" on top are made from mini Reese's cups so they are also perfect for peanut butter lovers! Red Velvet Cupcakes have the rich taste from cocoa powder and buttermilk. I like homemade creamcheese icing better because it's less sweet and can be adjusted to individual taste. Sometimes when I'm making my cupcakes in advance for an event, I usually add 1/4 cup of sour cream to the batter to make the cupcakes stay moist and soft longer.

The unique red color was originally due to non-Dutched cocoa powder that was rich in anthocyanin (pigment that also found in plants such as cherry and purple cauliflower). Nowadays we use red food coloring to replicate the look.

Valentine Red Velvet Cupcakes with Cream Cheese Icing

  • Serves: 12 cupcakes
  • Prep time: 30 minutes
  • Cook time: 20 minutes

Ingredients:

Cupcakes

Icing

Directions: Hide step-by-step pictures

  1. Preheat the oven to 350 F, line cupcake pan. Beat butter and sugar using an electric mizer for 1-3 minutes or until light and fluffy. Add the egg and beat until creamy.

  2. Dry ingredients: In a large mixing bowl, whisk together cake flour, cocoa powder, baking soda, baking powder, and salt.

  3. Wet ingredients: In a smaller bowl, whisk together buttermilk, vinegar, vanilla extract and red food coloring.

  4. Add 1/3 of the dry ingredients and 1/3 wet ingredients to the bowl of butter & sugar mixture. Mixing using an electric mixer until combined. Repeat until all ingredients are mixed together. Don't forget to scrap down the sides and bottom.

  5. Scoop batter into lined cupcake pans, about 1/2 - 2/3 full each.

  6. Bake at 350 F for abour 20 minutes. Remove from oven and let cool on a drying rack. Don't add icing until your cupcakes are completely cooled or the icing will melt.

  7. Icing: Add room temperature butter and cream cheese to a large mixing bowl, mix together using an electric mixer until creamy. If your butter and cream cheese are still cold, it will be harder to mix them together. Melted butter also changes the consistency and you may need to cool the icing down before piping.

  8. Add vanilla and mix.

  9. Add powerded sugar 1/4 cup at a time, continue to taste the icing to get to desired sweetness. I used about 2 cups of powdered sugar.

  10. Scoop out a little bit of icing into a small mixing bowl, add some red food coloring and mix until it reaches the desired color.

  11. Remove wrappers from the mini Ressese's cups. Pipe red icing on top of them.

  12. Pipe cream cheese icing onto cooled cupcakes, add mini Reeses's cups on top and some heart-shaped sprinkles.

Hi, I'm Jeannie!

I'd love to invite you to my kitchen and try some new recipes with me. I collect Vietnamese recipes from my family and love to add my own modern twists on the traditional dishes. I also love baking and making fun dishes with my family.

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