How is it that Valentine’s Day is already this week?! Weren’t we, like, just celebrating Christmas?
Are you a Valentine’s lover or hater? Or somewhere in between? I wouldn’t say that I embrace the holiday, but I’m not one to completely disregard the whole day either — as in, I wouldn’t be completely against my husband doing something special for me on Saturday (hint, hint). ;)
Growing up, I wasn’t one that got called to the office after school to pick up my bouquet of flowers or — the more desired gift — a donut cake or giant heart-shaped cookie from her mom or boyfriend, but I still had fun handing out my own homemade treats or candy to friends.
I’d like to say I’ve grown up a bit from passing out Sweethearts or Dum Dums during Homeroom…I’ve moved on to cupcakes with sprinkles! Baby steps, here people, baby steps.
But these cupcakes aren’t just any kind of cupcake, though. These Red Velvet Cupcakes with Cream Cheese Frosting will win over anybody’s heart once he or she bites into this little bit of heaven. It’s moist. It’s rich. And it’s topped with cream cheese frosting — and cream cheese frosting makes anything better. Amiright?! You could put cream cheese frosting on a cookie that is as hard as a rock and I would probably love it. But don’t worry, these cupcakes are already good enough to stand their own — the frosting just takes them to the next level.
I’ve been making this red velvet cake recipe since I was in grad school when I voluntarily became the “birthday cake girl”, bringing a cake for each person’s birthday to my church’s small group. I gathered requests from each person, took on the challenge for whatever cake it was, and made sure I showed up with the desired cake. Out of all the cakes, I’d have to say this one was a favorite of mine. I like it in cupcake form the best, though, because a) it’s cute, b) it’s portion controlled (it’s a dense cake!), and c) it makes it perfect to hand out on Valentine’s Day!
Whether you’re one that dresses up in all red and hearts on Saturday and
begs politely asks your significant other to watch chick flicks with you or you take on an extra shift at work just to avoid the entire day, these cupcakes are going to make you swoon. Make a batch and spread the love this Valentine’s Day!
Whatever you have planned (or not planned), have a very lovely and Happy Valentine’s Day!
Red Velvet Cupcakes with Cream Cheese Frosting
Adapted from: Bakerella
- 2 1/2 cups all purpose flour
- 2 cups sugar
- 1 Tablespoon cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 1/2 cups oil
- 1 cup buttermilk
- 1 Tablespoon vinegar
- 1 teaspoon vanilla
- 2 oz. red food coloring
- 8 oz. reduced-fat cream cheese, room temperature
- 1/4 cup butter, room temperature
- 2–3 teaspoons milk
- 1 teaspoon vanilla
- 4 cups powdered sugar
- Preheat oven to 350°. Line 2 regular-sized muffin tins with cupcake liners or spray with nonstick cooking spray.
- Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
- Place all the dry ingredients in your mixing bowl and stir together really well with another wire whisk.
- Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
- Pour batter into muffin tins, filling them 2/3 of the way full. Gently drop the muffin tins and on the counter a few times to release any air bubbles.
- Bake for about 20-25 minutes or until a toothpick inserted comes out clean.
- After about ten minutes, remove from the cupcakes from the tin and cool completely on a wire rack.
- Once cupcakes are cooled, frost using either an off-set spatula or pipe on the frosting using a piping tip of your choice. Top with sprinkles or granulated sugar for decoration.
- To make the frosting: Beat the cream cheese and butter together on high until creamy. Add the vanilla and milk and mix. Add the sugar in batches, 1 cup at a time. Scrape down the sides in between each addition. Keep adding sugar until it becomes smooth and spreadable. If frosting gets too thick, add milk to thin the frosting.
My mom and I still only use this recipe – it’s even the one I used for my wedding!!! Also, random, this week is cupcake wars in my Creative Foods Class!!!!!
I remember that! It’s the best. Ha, great minds think alike. :)
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