Red Velvet Cupcakes

My great grandmother Frink has a delicious red velvet cake recipe and I made it for my first round of cupcakes this week. I am absolutely in love with it and am so glad I made it, it’s always a huge crowd pleaser.

I’ve been making it for my dad every year for his birthday with my mom for a long time, but as I’ve gotten older I actually the cake myself. We usually do a three layer version of the cake, but I altered the recipe to transform it into cupcakes. This particular recipe yields 24 happy cupcakes and is super scrumptious!

Red Velvet Cupcakes

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake for 19 magical minutes.

Cream Cheese Icing

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar
  • Chopped pecans and fresh raspberries or strawberries, for garnish

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until well mixed. Increase the speed to high and mix until very light and fluffy.

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