Red Velvet Cupcakes

Delicious red velvet cupcakes made from scratch, then topped with traditional buttercream frosting and showered with festive Valentine's Day sprinkles. 

Our cute and festive Valentine's Day treats are here again! I will have tons more for you too. I love Valentine's Day, don't you? 🙂

This weekend I was a little MIA because I was spring-like cleaning. Our bedroom really needed a deep clean and the laundry - oh my. I hate to do laundry...just dislike it so much. I do not mind putting it in the washer and dryer, but folding and putting the clothes away - that is another story!

I have been trying to come up with a delicious and moist red velvet cupcake for awhile now and I think these are pretty good. They are not dry at all and do not taste artificial. I would say this is definitely a red velvet cupcake recipe keeper.

These cupcakes do require a mixer - boooo. I really need to get on board with no mixer required cupcake recipes. I am working on some of those real soon for you guys. 🙂 Trust me, you will not be disappointed with these at all, even though they use a mixer because they have tons of red velvet flavor and are super-moist.

Did I mention you can also give them a good shower of cute sprinkles? Valentine's Day goodies are the best I will ya.

This batter makes about 16 cupcakes - you will have to use two muffin tins if you have them. I do not have two muffins tin so I just baked the rest of the batter after the first batch was done.

You will need to cream together the butter and sugar in a large mixing bowl using a mixer, then add in the wet ingredients and then mix together the dry ingredients. I filled the cupcake liners ¾ of the way and baked them for 20 minutes.

While the cupcakes were cooling, I made the traditional buttercream frosting and frosted the cooled cupcakes, then showered them with festive sprinkes. Easy, right?

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Red Velvet Cupcakes

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Servings: 16

Author: Chelsea @ Gal on a Mission

Ingredients

Red Velvet Cupcakes

• ½ cup 1 stick unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 and ½ cups all-purpose flour
• ¼ cup cocoa powder unsweetened
• ¼ teaspoon salt
• 2 teaspoons baking powder
• 1 tablespoon [red food coloring|http://www.amazon.com/gp/product/B008OGD3U6/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B008OGD3U6&linkCode=as2&tag=savcoudea-20]

Buttercream Frosting

• ¾ cup 1 and ½ sticks unsalted butter, softened
• 5 cups powdered sugar
• 1 tablespoon vanilla extract

Instructions

1. Preheat oven to 350 degrees and line a muffin tin with cupcake liners.
2. In a large mixing bowl, cream together the butter and sugar. While mixing on medium add in the two eggs.
3. Bring the speed down to low and mix in the cup. Bring the speed back to medium and add in the vanilla extract.
4. Slowly add in the flour and cocoa powder. Make sure to thoroughly mix everything.
5. Add in the salt, baking powder, and red food coloring.
6. Pour the batter into the cupcake liners ¾ full and bake for 20 minutes.
7. While the cupcakes are cooling, prepare the buttercream frosting by cream the butter on high for 1-2 minutes. Slowly add in ½ cup of powdered sugar at a time, then add in the vanilla extract.
8. Frost the cupcakes and sprinkle on festive Valentine's Day sprinkles.

Recipe Notes

Stores in an air-tight container in the refrigerator for one week.

Nutrition Facts

Red Velvet Cupcakes

Amount Per Serving (1 g)

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.

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