Red Velvet Cupcakes Recipe

Today I will be teaching you how to make either mini or regular sized red velvet cupcakes. I made these for my friends for Canada day and they were a big hit! I used the recipe in my book “The Sprinkles Baking Book.” I got this book at the grove when I was in Los Angeles after I visited the Sprinkles Cupcake shop (see those posts here and here).

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Cupcake Ingredients:

• 1-1/2 cups all-purpose flour
• 3 Tbsp. unsweetened cocoa powder
• 1 Tsp. baking soda
• 1 Tsp. fine sea salt
• 2/3 cup shaken buttermilk
• 1-1/4 Tsp. white vinegar
• 1 Tsp. vanilla extract
• 3/4 Tsp. red gel food coloring
• 10 Tbsp. soft unsalted butter
• 1 cup and 2 Tbsp. sugar
• 2 eggs

Cupcake Directions:

First mix your dry ingredients (flour, cocoa powder, baking soda, and salt) together in a medium bowl. In another bowl mix together the buttermilk, vinegar, vanilla, and food coloring (may look more pink than red, this is okay!). In the stand mixer with a paddle attachment, beat the butter and sugar until light and fluffy. Slowly incorporate one egg at a time then beat for 1-2 minutes. Slowly add half of the flour mixture, mix, then add the liquid mixture, mix, and the remaining flour mixture until just blended. Do not over mix. If you use regular sized cupcakes it should make about 12 cupcakes. I made mini cupcakes and it made about 35 cupcakes. For the large ones bake them at 350F for about 17-19 minutes. The small ones I baked them for about 10 minutes. Just make sure to watch them. You know their done when you can put a toothpick in and it comes out clean.

Cream Cheese Frosting Ingredients:

• 1 (8 ounce) package of softened cram cheese
• 1/2 cup of softened unsalted butter
• 1/8 Tsp. sea salt
• 3-3/4 cups confectioners sugar
• 1/2 Tsp. vanilla extract

Cream Cheese Frosting Directions:

With a stand mixer take your paddle attachment again and beat the cream cheese, butter, and salt until light and fluffy. This should take at least 2 minutes. Reduce speed and gradually add the confectioners sugar until incorporated. Be careful, if you put to much in at once and put the speed to high it might look like it’s snowing in your kitchen haha. Next add the vanilla and beat on medium for 1-2 minutes. Do not over mix.

Decorating

Before decorating ensure your cupcakes are completely cooled. I made my cupcakes the evening before so I didn’t have a problem with that. If your not sure how you want to decorate your cupcakes grab some different piping tips and practice on some parchment paper. My go to is the large round tip and i just put a nice big blob on top. Then your done! You can put on some sprinkles or decorate with some different color icings. The choice is yours 🙂

Hope you try out this red velvet cupcakes recipe and enjoy making and eating them! I’m a huge fan of red velvet cupcakes and I really liked this recipe so I hope you do too.

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