Red Velvet Cupcakes

Moist and delicious, these red velvet cupcakes are decorated with pretty cream cheese icing flowers. As pretty as they are tasty, this simple piping technique is easier than you think!

It’s sweet (but not too sweet), tangy, silky smooth, and compliments that subtle flavor of the cupcake. The key to the perfect cream cheese icing is room temperature ingredients.

INGREDIENTS

– unsalted butter – vegetable oil – sugar – eggs – red food coloring – buttermilk – all-purpose flour – unsweetened cocoa powder – kosher salt – baking soda – white vinegar – vanilla extract

Red Velvet Cupcakes

INGREDIENTS

– cream cheese – unsalted butter – confectioners sugar – vanilla extract – white pearl sprinkles

Cream Cheese Icing

Preheat the oven to 350 degrees and line two 12-cup muffin pans with cupcake liners. Cream together the butter, oil, and sugar until light and fluffy.

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Add the eggs, one at a time, blending well after each addition. Add the food coloring and buttermilk and mix until incorporated.

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In a separate bowl, whisk together the flour, cocoa, salt and baking soda. Slowly add in the flour mixture and mix until just combined.

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Add the vinegar and mix, then the vanilla and mix until just combined. Do not overmix. Using an ice cream scoop, divide the batter between the 24 lined muffin cups.

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Bake for about 15 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.

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Beat cream cheese and butter until fluffy, about 2 minutes on med/high speed with an electric mixer.

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Gradually add in confectioners sugar, mixing well to combine. Stir in vanilla extract until incorporated.

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Divide the icing between the cupcakes and smooth with a knife or offset spatula. Place a few pearl sprinkles in the center of the petals.

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