Classic Red Velvet Cupcake with Cream Cheese Frosting. Classic red velvet cupcakes with a luscious cream cheese frosting. Red velvet cake is classic Americana cooking with its roots in the south. Deliciously festive, rich, flavorful, red velvet is like yellow cake but with a little kiss on the cheek of chocolate.

In large bowl, beat cream cheese, butter and vanilla with electric mixer on high speed until fluffy. Gradually add powdered sugar, beating until smooth. He loves red velvet, so I got one from each store and we compared. You can cook Classic Red Velvet Cupcake with Cream Cheese Frosting using 15 ingredients and 10 steps. Here is how you cook it.

Ingredients of Classic Red Velvet Cupcake with Cream Cheese Frosting

1. It’s 11/3 Cups of Flour.
2. You need 1/2 Teaspoon of Baking Soda.
3. It’s 1/2 Teaspoon of Baking Powder.
4. You need 1/4 Teaspoon of Salt.
5. You need 1 Cup of Caster Sugar.
6. You need 56 Grams of Butter (at room Temperature).
7. Prepare 1 of Egg.
8. You need 1 Teaspoon of Vanilla Essence.
9. Prepare 1 Tablespoon of Cocoa Sifted Powder.
10. It’s 1/2 Teaspoon of Red Food Coloring.
11. You need 1 Cup of Buttermilk.
12. Prepare 1 Cup of Cream Cheese.
13. You need 56 Grams of Butter (at room Temperature).
14. Prepare 1 Teaspoon of Vanilla Essence.
15. It’s 3 Cups of Icing Sugar.

He gave me a little lesson in what made a good red velvet cupcake – to him at least. And cream cheese frosting is always required when red velvet is involved. I've heard people say that red velvet cake is just. These are the absolute BEST red velvet cupcakes!

Classic Red Velvet Cupcake with Cream Cheese Frosting step by step

1. Preheat the oven to 180 degrees C and layer the muffin tins with cupcake liners.
2. In a bowl, whisk together the flour, baking soda, baking powder and salt.
3. In another bowl, cream the butter and sugar for about 4 to 5mts till it becomes pale yellow in color and then beat in the egg and the Vanilla essence.
4. Add in the cocoa powder and the red food coloring to creamed mixture and stir to combine.
5. With the mixer on low speed, alternate adding the flour and buttermilk starting and ending with flour.
6. Fill the cupcake liners up to 3/4th with the batter. Lightly smooth the tops of the batter with the back of a spoon.
7. Bake in the oven for 18 to 21 mts. Cool on wire rack.
8. While the cupcakes are cooling, make the frosting by by beating together the cream cheese, butter and vanilla essence until creamy.
9. Slowly blend in the icing sugar until the icing is smooth and creamy..
10. Once the cupcakes have cooled down, pipe the frosting onto the cupcakes or just slather them on with a knife.

A gorgeous red color, moist and fluffy, and topped with a luscious cream cheese frosting. When I first tried a red velvet cupcake, to say that I was underwhelmed would be a gross understatement. After all of the buzz that red velvet had been. This recipe for red velvet cupcakes includes an easy cream cheese frosting. The beautiful cupcakes are topped with a creamy cream cheese frosting.