Cooking with Katie

Red Velvet Cupcakes


Two of my best friends, Morgan and Nicole, had their birthday parties together this year, and when I asked them what they wanted,  they both said Red Velvet Cupcakes with Cream Cheese Frosting! So guess what I made?

I had so much fun making these because I knew that it would make Morgan and Nicole so happy! That’s what I love about baking, it makes people feel good. Even if you aren’t the next Jacques Torres or Gaston Lenotre (two very successful pastry chefs), you can still bring joy to the people you love through food. 🙂

Red Velvet Cupcakes (Karen in the Kitchen,

  • 3 1/2 c flour
  • 1 1/2 sticks butter, softened
  • 2 1/2 c sugar
  • 3 eggs, room temperature
  • 6 tbsp. red food coloring
  • 3 tbsp. cocoa powder
  • 1 1/2 tsp. vanilla
  • 1 1/2 tsp. salt
  • 1 1/2 c buttermilk (or 1 1/2 tbsp. white vinegar and enough milk to make 1 1/2 cups)
  • 1 1/2 tsp. cider vinegar
  • 1 1/2 tsp. baking soda


  • 12 oz cold cream cheese
  • 1 1/2 sticks butter, firm but not cold
  • 1/4 tsp. salt
  • 6 c powdered sugar, sifted
  • 1 tsp. vanilla

Preheat oven to 350°F. Grease and lightly flour 2 cupcake pans (24 cupcakes).

To make the batter: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing.

Combine butter, salt, and cream cheese in mixer and beat on medium speed 2-3 minutes.
Add sugar until just incorporated. Don’t over mix. It should be thick but not fluffy.
Add vanilla. If necessary, add milk to thin.
Use tip#12 to ice the cupcakes. Then, color the remaining icing pink and pipe their initials with tip#2.

These were Morgan’s……

…and these were Nicole’s! I just got the boxes at Hobby Lobby and gave them to them as is!

Makes 24-36 cupcakes.


Trackbacks & Pingbacks


  1. * eftychia says:

    Can I have one please? They look delicious!

    | Reply Posted 7 years, 6 months ago

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