Oh...WOW. So delicious. Valentine's Day might be my favorite holiday (how cheesey, I know) and I started doing special holiday baking with my roommate, Lizzy, a few years ago. We would have so much fun making all kinds of cakes and cupcakes. This year I searched for recipes that would give me the lightest, fluffiest red velvet cake possible. I definitely found a winner. Hope everyone has a wonderful Valentine's Day full of sweets, roses, and LOVE xo
Ingredients
Cupcakes
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 2 cups sugar
- 1 cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 oz red food coloring
- 1 teaspoon white distilled vinegar
- ½ cup prepared plain hot coffee (don't skip! I used Dunkin for Nicole!)
Frosting
- 2 8oz packages of cream cheese (I used light)
- ¼ cup milk
- 1 stick slightly melted butter
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
1. Preheat oven to 325°. Line muffin tin with paper liners.
2. In medium bowl, whisk together flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
3. In large bowl, mix together sugar and oil
4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
5. Stir in the coffee and white vinegar.
6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
7. Pour batter evenly into muffin tins (about ¼ cup each)
8. Bake for 20-24 minutes - do not overbake as cupcakes will continue to bake in pan
9. Cool cupcakes for 15 minutes in muffin tin
10. Remove from muffin tin and cool on wire rack until completely cool
11. For the frosting: cream softened cream cheese and butter. Add milk and vanilla extract, mix until combined. Mix in confectioners' sugar one cup at a time. Mix until smooth and creamy. If frosting is too think add 1 teaspoon of milk at a time.
12. Frost and enjoy! Happy Heart Day!
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