I didn’t stray from the recipe that my sister used. It was about as close to perfect as you can get, so why look for changes? This is the recipe she always used, so I credit her as my source.
Red Velvet Cupcakes
- 2 1/2 Cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Cocoa
- 1 tsp Salt
- 1 1/2 Cups Sugar
- 2 Eggs
- 1 1/2 Cups Canola Oil
- 1 tsp White Vinegar
- 1 tsp Vanilla Extract
- 1 Cup Buttermilk
- 1 One Ounce Bottle Red Food Coloring
- 1/2 Cup Butter softened
- 1 8 ounce package Cream Cheese softened
- 5 Cups Powdered Sugar
- 1/2 tsp Vanilla Extract
- 1 Cup Chopped Nuts optional
Pre-heat oven to 350 degrees.
Line cupcake pan with baking cups.
Sift flour, baking soda, cocoa, and salt together.
Cream sugar and eggs together in large mixing bowl.
Alternately add small amounts of the dry mixture to the mixing bowl along with small amounts of buttermilk. Start and end with the dry ingredients.
Beat on medium speed for two minutes.
Pour batter into baking cups. Fill each cup about 2/3 of the way full.
Make sure to get rid of any air bubbles by lightly dropping the pans onto a dish cloth on a counter.
Bake for 15 minutes. Use a toothpick to test for doneness. Return to oven for 2 minutes if needed.
Remove cupcakes from pan and allow to cool completely on wire racks before frosting.
Allow butter and cream cheese to soften.
Sift powdered sugar.
Cream butter and cream cheese.
Add sugar, 1/2 cup at a time to mixture. Beat on medium to blend.
Add vanilla to mixture. Stir with large spoon to incorporate into the frosting.
If the frosting is too thick, add a small amount of milk and mix. If it's too thin, add more powdered sugar and mix.
If you want to have some colored frosting, separate the frosting and add drops of food coloring. Stir until well combined. Add frosting to icing bags or use a freezer bag with the tip cut off. Generously frost each cupcake. Sprinkles nuts on top.