The Best Cupcakes Ever & Mini Red Velvet Cupcake Recipe

I’ll never forget the first time I tasted a Red Velvet Cupcake.  I was on business travel to New York City for the week.  My flight home was scheduled for Friday at 5pm to enjoy a day of shopping for clothing, more pizza and desserts.  I visited a small shop that made the most delicious cupcakes and miniature cakes.  I purchased 2 miniature red velvet cupcakes.   It was an afternoon of pure joy and deliciousness.  Just some time for me to spend by myself celebrating all that New York City had to offer. These were the best Red velvet cupcakes I ever had.

Every time I make Red Velvet cupcakes I think about the wonderful time I spent in New York City.

 

 

Red Velvet Cupcakes Recipe

Ingredients

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

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Sprinkles for garnish

 

Directions
Preheat the oven to 350 degrees F. Line 2 (24-cup) muffin pans with mini-cupcake papers.

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 in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

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

Garnish your cupcakes with sprinkles. Serve with tea or just to celebrate YOU.

Buen Provecho!

 

Eva Smith

Eva is Publisher of Tech Food Life Magazine.She has been featured on USA Today as a Top Blogger to Watch, Voxxi's Most Powerful Latinas in Social Media and Latina Magazine's Top 25 Latinas Who Shine in Technology.

She is an Engineer, Digital Entrepreneur andNonprofit Advocate with over 20 years experience in IT. She is a tech expert, content developer, consultant & speaker.
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