Moist and flavorful red velvet cupcakes frosted with a decadent cream cheese icing and toasted pecans!!
Happy December Folks!! How were your Thanksgiving gatherings this past week? We had a delicious keto friendly meal with cajun turkey wings, greens, green beans, leftover dressing (for those non keto) and a keto lemon pound cake. So yummy and I didn’t feel deprived one bit.
The week before we also enjoyed a huge Friendsgiving where I was strongly coerced to bring my most requested dessert EVER!!! Red Velvet Cupcakes with Cream Cheese Frosting and toasted pecans.
Let me tell you…these Red Velvet Cupcakes with Cream Cheese Frosting will clear a room when their arrival is announced as everyone is ready to take their place in line to grab one. Seriously!!! Almost like a Walmart Black Friday Door Buster if you will. Watch your back when serving!!! Lol!!
I accidentally forgot to separate the eggs and thought I would have a disaster on my hands. Lo and Behold!!! These cakes were still nothing short of amazing and so I revamped the recipe. One less step needed!!! Woohoo!!!
These Red Velvet Cupcakes with Cream Cheese Frosting will be the perfect addition to your Christmas parties this holiday season. You may get a few new best friends too!! Say Grace and enjoy!!
P.S. If you love these Red Velvet Cupcakes with Cream Cheese Frosting as much as I do, be sure to try my Red Velvet Waffles, hot chocolate and ice cream milkshake!!!
The BEST Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients
Red Velvet Cupcakes
- 3 c. cake flour
- 1 tsp. baking soda
- 2 T. unsweetened cocoa powder
- 1/2 tsp. kosher salt
- 1 stick unsalted butter room temperature
- 2 c. sugar
- 1 c. canola or vegetable oil I used canola
- 4 eggs room temperature
- 1 T. vanilla
- 1 tsp. white vinegar
- 1.5 oz. red food coloring
- 1 c. buttermilk room temperature
Cream Cheese Frosting
- 2 8 oz. cream cheese bars very cold
- 1 and 1/2 sticks butter unsalted, room temperature
- 3 c. powdered sugar sifted
- 1 T. vanilla
- 1 c. chopped pecans toasted and cooled
Instructions
Red Velvet Cupcakes
- Preheat your oven to 350 degrees and line 28 cupcake wells with liners
- Sift cake flour into a large bowl along with baking soda, cocoa powder, and kosher salt. Set aside.
- Place butter in the bowl of an electric mixer fitted with a paddle attachment on high for about a minute.
- Add sugar and continue to beat them together until creamed for about 3-5 minutes.
- Add the oil and mix on high for 2 minutes. It will look like bright, white sour cream.
- Add the eggs one at a time just until the yellow disappears and then the vanilla seeds until combined.
- Add in the vinegar and red food coloring until combined.
- Add the dry ingredients (flour mixture) and the wet (buttermilk) to the batter in intervals beginning and ending with the dry.
- Pour batter into cupcake wells until 2/3 full.
- Bake for 15-20 minutes or until a clean toothpick comes out clean. Check at 15. My convection oven took about 16 minutes. Cool pans on a wire rack for 5 minutes and them remove the cakes and completely cool on the rack.
Cream Cheese Frosting
- Combine all ingredients in mixer and beat until smooth and creamy. Place the icing in a piping bag.
- Pipe the icing on top of the cooled cupcakes and then top with toasted pecans.
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