Red Velvet Cupcakes
Makes 12 cupcakes
Ingredients
Batter
- 2 large eggs
- 1 cup buttermilk
- 1½ cups vegetable oil
- 2 tbsp balsamic vinegar
- 1 tbsp vanilla extract
- 10 drops red food color gel
- 2 cups pastry flour
- 1 cup sugar
- ¼ cup Dutch cocoa powder
- 2 tsp baking powder
- 1 tsp kosher salt
- 2 tsp cinnamon
Cream Cheese Frosting
- 1 lb cream cheese, room temperature
- 2 sticks butter, room temperature
- 2 cups powdered sugar
- 1 tbsp vanilla extract
Garnish (optional)
- ground cinnamon
- toasted pecan halves
Special Equipment
- stand mixer (or hand mixer)
- standard size cupcake tins
- cupcake liners
- pastry bag
How-to
Make Cupcakes
- Preheat oven to 350º and line standard cupcake tins with cupcake liners
- Whisk all wet ingredients in a medium bowl and set aside
- Sift all dry ingredients into a large bowl
- Add wet ingredients into dry and fold together until thoroughly combined and portion into lined cupcake tins
- Bake 20-25 minutes or until the top of cupcakes spring back when lightly touched
- Cool in pans for 10 minutes before removing to frost
Make Cream Cheese Frosting
- While cupcakes are cooling, beat cream cheese, butter and vanilla in stand mixer until creamy
- Slowly add powdered sugar on low speed until mixture is creamy
Add Frosting & Garnish
- Spread or pipe frosting onto cooled cupcakes
- Sprinkle with ground cinnamon and top with toasted pecan halves