Red Velvet Cupcakes and Cream Cheese Frosting


CupcakesBy Cathy Blatnik


  • 1 ½ cups white sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 2 1/3 cups white flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2 teaspoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

Preheat oven to 350 degrees. Put cupcake liners into a 12-cup cupcake tin. In a large bowl, combine sugar and butter with an electric mixer on low speed for two minutes or by hand until smooth. Add the eggs, flour, cocoa powder baking soda, baking powder and salt. Mix until well combined.
In a small bowl, put the buttermilk, red food coloring vanilla extract and the white vinegar. If you need to make your own buttermilk, put one tablespoon of white vinegar in a one-cup measuring cup and pour in enough milk to make one cup. Let it stand for 15 minutes. Add the ingredients in the large bowl and beat on low speed for about one minute or by hand until well incorporated. Pour batter evenly into the cupcake liners. Bake for 18-21 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Remove from the oven and let cool for about five minutes before transferring to a wire rack to continue cooling. When cupcakes are completely cool, frost with cream cheese frosting. Store covered in the refrigerator.
Cream Cheese Frosting Ingredients:
4 ounces cream cheese, softened
2 ½ cups powdered sugar
2 tablespoons milk
1 ½ teaspoons vanilla extract

Cream Cheese Frosting Directions:
Put all ingredients into a medium bowl and mix by hand or with electric mixer until smooth and creamy.

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