Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting | Pinky's Pantry
I had to make 72 Red Velvet cupcakes for a Valentine’s Day fund raiser we were having at the office. Thank goodness Yissi and Bashful were home to help me. We decorated the cupcakes with red sanding sugar and SweeTart candies. They turned out pretty cute.

A red velvet cake is basically a chocolate cake with red food coloring added to give it that reddish hue. I have a good recipe for a red velvet cake here. I use the same recipe for cupcakes. The only thing that changes are the baking pans you use and the length of time you bake the cupcakes. Oh, and the Cream Cheese Frosting is halved for the cupcakes since you only need half as much as you would to fill and frost a whole cake.

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

  • 2½ cups all-purpose flour
  • 1½ cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons unsweetened cocoa powder
  • 1½ cups canola oil
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons (1 oz.) red food coloring
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350ºF. Line two 12-cup muffin pans with cupcake liners.
  2. In a medium mixing bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
  3. In another bowl, gently beat together oil, buttermilk, eggs, food coloring, vinegar, and vanilla with electric mixer.
  4. Add the dry ingredients to the wet ingredients and mix until thoroughly combined.
  5. Pour batter into cupcake wells, filling about 2/3 full.
  6. Bake for 20-22 minutes, turning pans halfway through baking.
  7. Test for doneness by inserting a toothpick into center of cupcakes.
  8. Remove from oven and allow to cool completely.
  9. Frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING

  • 1 (8-oz.) pkg. cream cheese, softened
  • ¼ cup butter, softened
  • 1 tsp. vanilla extract
  • 2 cups sifted powdered sugar
  1. In a medium bowl, beat cream cheese, butter and vanilla together until smooth.
  2. Slowly beat in powdered sugar.
  3. Continue beating until frosting is smooth and fluffy.

Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake | Pinky's Pantry
The first time I ever heard of Red Velvet Cake was when I watched the 1989 hit film, “Steel Magnolias.” In the movie, the groom’s Aunt Fern baked a red velvet groom’s cake in the shape of an armadillo. I know. I never heard of a Groom’s Cake either, but apparently it’s quite the tradition down South. Wedding cakes are usually made for the bride so they came up with a cake for the groom which is served during the rehearsal dinner (or the reception) and is usually shaped into something whimsical like a football, a race car, a basket of fishing tackle, a beer keg, or anything that reflects the groom’s personality, hobbies or interests.

I distinctly remember one part of the movie where Ouiser, the cantankerous old friend of the bride’s mother (played by Shirley MacLaine) cut and served the groom’s cake at the wedding reception. I’ll never forget how gross I thought it looked because it was all red like you were looking at the armadillo’s bloody innards. My horror quickly changed to laughter at the dialogue between Ouiser and Drum, the bride’s father (played by Tom Skerritt).

Ouiser:   I’m not speaking to you.
Drum:    Oh, what a shame.
Ouiser:   I mean it, Drum.
Drum:    Ouiser, can we call a truce long enough for me to get a piece of cake?
Ouiser lobs off the back end of the armadillo, plops it on a plate and hands it to Drum.
Drum:    Thanks, Ouiser. Nothin’ like a good piece of a – – .

Red Velvet Cake | Pinky's Pantry

RED VELVET CAKE WITH CREAM CHEESE FROSTING

  • 2½ cups all-purpose flour
  • 1½ cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons unsweetened cocoa powder
  • 1½ cups canola oil
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons (1 oz.) red food coloring
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350ºF. Grease and flour two 9-inch cake pans.
  2. In a medium mixing bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
  3. In another bowl, gently beat together oil, buttermilk, eggs, food coloring, vinegar, and vanilla with electric mixer.
  4. Add the dry ingredients to the wet ingredients and mix until thoroughly combined.
  5. Divide batter equally into prepared cake pans.
  6. Bake about 22-25 minutes or until cake tester comes out clean.
  7. Remove from oven and allow to cool completely.
  8. Frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING

  • 2 (8-oz.) pkgs. cream cheese, softened
  • ½ cup butter, softened
  • 1½ tsp. vanilla extract
  • 4 cups confectioners’ sugar
  1. In a medium bowl, beat cream cheese, butter and vanilla together until smooth.
  2. Slowly beat in powdered sugar.
  3. Continue beating until frosting is smooth and fluffy.