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There is something about red velvet cake that intrigues me. I mean who would have ever thought adding red dye to a basic cake recipe would turn into something so incredibly iconic. I remember watching Steel Magnolias as a kid and being mildly repulsed by red velvet armadillo cake. In fact, I think it was that scene that turned me off to red velvet until adulthood. In my mind, eating red velvet cake was equivalent to eating an armadillo.
Fast forward twenty years and you’ll still find me repulsed by that atrocious armadillo creation, but not by red velvet cake, especially when it’s in the form of cupcakes that are slathered in decadent cream cheese frosting.
This recipe was introduced to me over two year ago by Em, of the blog, The Repressed Pastry Chef, and it has remained my go to red velvet recipe. Not only is this cake recipe delicious, it’s also perfect for Valentine’s Day. There is really nothing more lovely than that rich dark red color topped with bright white cream cheese frosting and flecked with adorable open heart sprinkles.
The other fab thing about this recipe is that it only makes 12 cupcakes, so if you’re indulging a small crew, you’re not required to do any measurement scaling. This is always a plus in my book. If you are looking for a delicious and adorable way to surprise your sweetie, you’ve definitely stumbled upon the right recipe!
Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients:
For the Cupcakes
1 cup cake flour 1/4 cup unsweetened cocoa powder 1/2 teaspoon kosher salt 2/3 cup vegetable oil 3/4 granulated sugar 1 egg 1 teaspoon pure vanilla extract 2 tablespoons red food coloring 1/2 cup buttermilk 1/2 teaspoon baking soda 3/4 teaspoon white vinegarFor the Cream Cheese Frosting
8 ounces cream cheese, softened to room temperature 2 tablespoons vegetable shortening 3 tablespoons butter, softened to room temperature 1 pound confectioners’ sugar (about 3 ¾ cups), sifted 2 teaspoons clear vanilla extract*Directions:
For the Cupcakes
1. Preheat oven to 350 degrees. Line 12 cupcake wells with paper liners or spray pan with spray with nonstick cooking spray. 2. Sift together cake flour, cocoa powder and salt. 3. In the bowl of a stand mixer fitted with the whisk attachment, combine oil and sugar until well-blended. Add egg and mix until combined. 4. Turn your mixer down to the lowest speed add vanilla then slowly add in the food coloring. Note:If you are using liquid food coloring, it will take about 2 tablespoons of coloring to get a dark red shade. I used about 1 tablespoon of gel dye to achieve the shade in the photographs. Add the dye slowly and color according to your preference. 5. Add flour mixture alternately with buttermilk in two batches; scrape down the side of the bowl. Continue mixing until just combined, taking care not to over mix. 6. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for about 10 seconds. 7. Using a medium scoop (about 3 tablespoons), divide batter among between the 12 wells, filling each well about 2/3 full of batter. Bake for 20-24 minutes or until a toothpick inserted comes out clean. Be careful not to over bake.For the Cream Cheese Frosting
1. In a the bowl of a stand mixer fitted with the paddle attachment, cream together, cream cheese, shortening, and butter until well combined. 2. With the mixer of low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.Notes:
- This cupcake recipe has been scaled down from the original recipe by The New York Times. Follow the link provided to view the full recipe. - Clear vanilla extract was used in the cream cheese frosting recipe to maintain a bright white color. Feel free to substitute pure vanilla extract in its place. - Brown liners were purchased at Bake It Pretty. - I used the large round tip from Bake it Pretty to frost the cupcakes. You can view my piping video tutorial within this post. - The sprinkles are made by Wilton.Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
SO beautiful… cant wait to try this!
OMG! I’m laughing at my desk at work. I have had the same disgusting aversion to red velvet cake all because of the gross armadillo in Steele Magnolias!!! HIlarious!
However, I had to overcome my disgust when my son and his bride begged for their wedding cake to be made all red velvet. So, I had to search for a really good recipe and I suprisingly had soo many people at the wedding tell me that it was the best cake they had ever tasted. So, I stand corrected. Thanks for the laugh and I love your blog!
Wonderful! I’ve made a similar recipe for red cake handed down to me from my Mom. I still fondly recall the tattered, dog-eared recipe, with splatters of red food coloring. Have you ever tried the made from scratch cooked frosting? Cook 1 cup milk and 3 Tablespoons flour in medium saucepan over medium heat stirring constantly until the consistency of thick gravy. Let cool completely (don’t rush this part…allow at least an hour). Cream 1 cup butter, softened and 1 cup sugar in a large mixing bowl. Add the cooled flour/milk mixture and beat until light and fluffy. This is the way I grew up eating red cake…and hands down it is my most requested birthday treat. Have a good Valentine’s Day!
That is my go to recipe for Red Velvet as well. The taste is phenomenal and I LOVE that the cream cheese frosting is firm enough to pipe.
And yours are SO cute with the heart sprinkles and the cake stand.
I love red velvet anything! Especially love those sprinkles on top! They’re darling!
These are so pretty! Love all the little pink touches :)
Perfect! I was looking for a red velvet cupcake recipe for my wedding! Any idea where I could find a cake stand like that?
The cake stand is from Home Goods, but I have seen them all over the place. Search for “ribbon cake stand” and you’ll get plenty of results. I know for a fact that Amazon carries some.
-Jamie
These look delicious!!! Love red velvet!
Very cute, Jamie. Don’t you love Valentine’s Day? It makes me want to blog about 2000% more right now!
Wow, these look delicious! I wasn’t planning on making anything for Valentine’s Day – but I think you’ve inspired me to :) I’m so glad I found your website! I have been following a little less than a week and already I’m amazed by all that you have posted :) Question for you, I’ve seen that adorable cake stand on many of my other favorite cooking blogs – I emailed Picky Palate recently to ask where she got hers, and it was a TJ Maxx find for her – where did you get yours! I want one so badly, but I can’t seem to find it anywhere?! Any suggestions? Thanks!
Yvonne-
I got mine at Home Goods. You can get them on Amazon, just search for “ribbon cake stand.” Thanks for stopping by!
-Jamie