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!
- 4 oz unsalted butter, softened (1 stick)
- 1/4 cup vegetable oil
- 1 1/2 cups sugar
- 2 eggs
- 2 Tbsp red food coloring
- 1 cup buttermilk
- 2 cups all-purpose flour
- 2 Tbsp unsweetened cocoa powder
- 1 tsp kosher salt
- 2 tsp baking soda
- 2 tsp white vinegar
- 1 tsp vanilla extract
- 16 oz cream cheese, softened (brick cream cheese, not whipped)
- 8 oz unsalted butter, softened (2 sticks)
- 2 lbs confectioners sugar
- 3 tsp vanilla extract
- *white pearl sprinkles for garnish (optional)
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Preheat the oven to 350 degrees and line two 12-cup muffin pans with cupcake liners.
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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.
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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.
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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.
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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.
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Stir in vanilla extract until incorporated.
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Divide the icing between the cupcakes and smooth with a knife or offset spatula. Alternatively use a piping bag and decorating tip to pipe a design (see the video for an example).
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Place a few pearl sprinkles in the center of the petals (if piping).
- Don't over-beat the cream cheese and butter. Mix the cream cheese and butter just until smooth, then add the confectioners sugar, followed by the vanilla.
- Don't fret if one petal is a little bigger than the next...it's not meant to be perfect. If we're really trying to mimic nature, we know that it's most interesting when each flower is slightly different than the next, like snowflakes.
- While a turntable isn't necessary for piping, it's does make it easier to spin the cupcake as you pipe the petals.
- Round pearl sprinkles make the perfect center for your flower design. Just pop a few in the center, using a toothpick or skewer to nudge together.
- Frosted cupcakes will keep at room temperature for 2 days or refrigerated for 3-5. Bring to room temperature before serving.