I know valentine's day is long past, but I really feel that the cuteness of these cupcakes doesn't really need an occasion. I've been wanting to do a red velvet for some time now, so I took advantage of my free time with my spring break and whipped up these little heart-shaped ones. Keeping in mind, I've never made these before, making them was a bit intimidating, since, in honesty, before it's actually fully made and taken out of the oven, the mix looks almost disgusting, somewhat resembling runny play dough. But never fear, once you get past that, they are definitely worth it, especially with that delicious cinnamon cream cheese frosting!
Red Velvet Cupcakes:
- 4 Tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 1 egg
- 2 1/2 Tablespoons unsweetened cocoa powder
- 3 Tablespoons red food coloring
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup plus 2 Tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons distilled white vinegar
In a separate bowl mix together cocoa, vanilla and red food coloring. Add to the batter, mixing thoroughly until completely combined.
Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.
Spoon batter into a paper lined cupcake baking pan and bake at 325 F for 20-25 minutes.
Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.
- 2 1/3 cups powdered sugar, sifted
- 3 Tablespoons butter, room temperature
- 4 ounces cream cheese
- scant 1/4 teaspoon ground cinnamon
Add the cream cheese all at once and beat on medium to medium-high until incorporated.
Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.
Do not over-beat as the frosting can quickly become runny.