Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting

Man, these are good! I might be biased and all since red velvet is one of my favorites, but this recipe had me hooked the very first time I tried making it. Next time I’m going to try them with white chocolate frosting and a chocolate ganache filling. Just because chocolate in anything is never a bad thing. Oh, and the picture above is from another batch that just had regular cream cheese frosting (and please excuse my terrible lack of decorating skills with the red gel) because I forgot to take pictures of the actual cupcakes for this recipe.


Ingredients
2 large eggs, room temperature
1 cup buttermilk, room temperature
1 1/2 cups vegetable oil
1 teaspoon cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cup sugar
2 1/2 cup all-purpose flour
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Cinnamon Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
4 cups sifted confectioners’ sugar

Chopped pecans and fresh raspberries or strawberries, for garnish

Directions
For the cupcakes:

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers or silicone cups. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Notes: Frost the cupcakes with a butter knife or pipe it on with a big star tip. Garnish with chopped pecans or fresh raspberries.


Source: adapted from Paula Deen

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One thought on “Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting

  1. Julia says:

    Oh my goodness- yum. I gave up sweets for Lent… and now every blog I look at has delicious looking recipes on it! I'll keep these in my “make after Easter” list of recipes!

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