The frosting takes this red velvet cupcake recipe from great to fantastic. The secret? Use real butter and real cream cheese. The results are mouthwateringly good.
10 ounce cake flour (about 2 1/2 cups)
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups granulated sugar
6 tablespoons unsalted butter, softened
2 large eggs
1 1/4 cups nonfat buttermilk
1 1/2 teaspoons white vinegar
1 1/2 teaspoons vanilla extract
2 tablespoons red food coloring (about 1 ounce)
5 tablespoons butter, softened
4 teaspoons nonfat buttermilk
1 (8-ounce) block cream cheese, softened
3 1/2 cups powdered sugar (about 1 pound)
1 1/4 teaspoons vanilla extract
How to Make It
Preheat oven to 350°.
To prepare the cupcakes, place 30 paper muffin cup liners in muffin cups; coat with cooking spray.
Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine cake flour, unsweetened cocoa, baking soda, baking powder, and salt in a medium bowl; stir with a whisk. Place granulated sugar and unsalted butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 1/4 cups nonfat buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add white vinegar, 1 1/2 teaspoons vanilla, and food coloring; beat well.
Spoon batter into prepared muffin cups. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire racks.
To prepare frosting, beat 5 tablespoons butter, 4 teaspoons nonfat buttermilk, and cream cheese with a mixer at high speed until fluffy. Gradually add powdered sugar; beat until smooth. Add 1 1/4 teaspoons vanilla; beat well. Spread frosting evenly over cupcakes.
Also appeared in:
Oxmoor House, None, 2013,Cooking Light Lighten Up, America!
I have made this recipe at least 5 times and followed it to the letter - it has been perfect every time. I usually make it around the holiday's, but made them for a 4th of July cookout last summer. I added blueberries to decorate the frosting and they were fantastic. I believe that any poor reviews about the consistency of the frosting or cake itself are a result of not following the directions.
The cupcakes turned out great. I only baked my for 17 minutes, and they were perfectly moist. I agree with some others...the frosting makes A LOT! But I was more disappointed in the consistency. It was so thin! I had my put my cupcakes in the fridge to keep it from running over the edges. I did keep the extra, and now I just add a bit more when I go to eat one. That seems to be working out!
I have made this cupcake at least 4 times and everytime, it has come out perfectly. Like many reviewers, I have used lowfat buttermilk and it has turned out fine. Everytime I make it, I never have any left over and people go for seconds.
Delicious! I made them for valentines day and they are really good! I used low fat butter milk and 1/3 less fat cream cheese. Other than that I followed the recipe exactly. I was worried about making "light" cupcakes, but you really cannot tell. I will def make these again.