The BEST Red Velvet Cupcakes with Cream Cheese Frosting
Moist and flavorful red velvet cupcakes frosted with a decadent cream cheese icing and toasted pecans!!
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.
Tried this recipe?Let us know how it was!