Moist Red Velvet Cupcakes

Ain’t these pretty?

To be honest, I’ve never been a fan of red velvet cakes.  Without the cream cheese frosting, I’ve always found the cake to be tasteless and often times quite dry.  In my baking lifetime, I’ve tried a handfull of red velvet recipes in hopes that my opinions on this pretty dessert would change.  A few years back, I found a recipe that was extremely moist and quite tasty.  Unfortunately, that recipe has vanished into thin air and it’s almost impossible to find it since I can’t remember anything about it.

If one was to do a red velvet cupcake recipe search on Google, an infinite number of results would show up; some recipes made with oil, some made with butter.  After my seventh time tweeking recipes here and there, I’ve come to the conclusion that red velvets made with butter taste so much better than the ones made with a whole bunch of oil.  The outcome of using butter is a much more spongy and less airy cake, a tight crumble, and a flavorful cake.  I came across a recipe from Magnolia that looked like there was some potential so I tried it. I paired it to my usual creamcheese frosting recipe. What was the outcome??  These are the second red velvet cupcakes that I actually don’t mind wasting the calories on!

I baked a whole bunch of cupcakes for a birthday and a wedding get-together.  These cupcakes came to mind not only because red velvet’s are quite popular, but because they are SO easy to make!  Also, I think I spent a maximum of 5 minutes washing dishes in the end!!!  Ain’t that somethin….

Red Velvet Cupcakes
From Magnolia
Yield: 30 cupcakes

3 1/2 C. cake flour
3/4 C. unsalted butter
2 1/4 C. granulated sugar
3 large eggs
3 Tablespoons cocoa powder
2 Tablespoons red food coloring
1 1/2 tsp. pure vanilla extract
1 1/2 tsp. salt
1 1/2 C. buttermilk
1 1/2 tsp. apple cider vinegar
1 1/2 tsp. baking soda

Preheat your oven to 350 F. Prepare your cupcake pans.

Sift your flour into a medium bowl, set aside.

In a measuring cup, add the buttermilk and salt, set aside.
Cream your butter and sugar with a mixer until fluffy and light yellow in color. Add one egg at a time making sure the egg is mixed in before adding the next. Turn off your mixer and add the vanilla extract, red food coloring and cocoa powder to the butter. Start at a slow speed and work your way up to a medium speed. Starting at a high speed may cause red stains all over your clothes!

Next, add a third of the flour. Once the flour and buttermilk in 3 parts, starting and ending with the flour. Do not overmix.

In a small bowl, add the apple cider vinegar and baking soda together. You’ll hear fizzles once you add one ingredient to the other! Immediately add this to your batter and mix briefly.

Evenly distribute the batter into the cupcake pans. I used a quarter cup measuring cup to distribute the batter evenly, fill each cup about 3/4 full. Bake 20-25 minutes. I baked mine for 22 minutes.

Cream Cheese Frosting
I perfectly frosted 30 cupcakes

1/2 C. unsalted butter, softened and at room temperature
8 oz. cream cheese, cold
2 C. powdered sugar, sifted
1 tsp. pure vanilla extract

Beat butter until fluffy. Add the cream cheese then turn the mixer to high. Beat the butter and creamcheese mixture until creamy. Stop the mixer and add 1 C. of the sifted powdered sugar. On low speed, mix until sugar is just incorporated. Repeat with the last cup of sugar. Keeping the machine on, add the vanilla extract. Beat on high for about 30 seconds.

Now smother your cupcakes!

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