BEST Red Velvet Cupcakes Recipe
With Raspberries and Cream Cheese Icing

This quick and easy Red Velvet Cupcakes Recipe (see the pictures!), is a great recipe idea for Christmas, Valentine's Day or any time!

If you are looking for ideas for Christmas Cupcakes, here is the best choice, and they are (Christmas) red too!

My daughter, Karissa, made these for our St. Nicholas Party which our family celebrated last weekend.

They turned out fabulous, both in eye appeal AND in palate appeal! 

You can apply the scrumptious cream cheese icing to the Red Velvet Cupcakes using a small spatula or knife, or by using a piping bag.

We added a fresh raspberry to the tops of some cupcakes, and tiny sprinkles to others.

Be creative, you can garnish them however you please! We made mostly "mini" cupcakes, and a few large ones. Thanks Karissa! ENJOY!

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Ingredients

FOR THE CAKE

1/2 cup butter, softened
1 1/2 cups granulated sugar
2 medium or large eggs
1 tsp. vanilla extract
red food coloring (see *note below)
2 1/2 tbsps. cocoa powder
1 cup buttermilk or 1 cup milk including 1 tbsp. vinegar
2 1/4 cups cake and pastry flour
1 tsp. salt
1 tsp. baking powder
1 tsp. vinegar or apple cider vinegar
fresh raspberries or sprinkles for garnishing

Note - You can use 2 ounces of regular red food coloring, however we used gel food coloring, the type used for cake icing/frosting. Made by "Wilton" this coloring is available in Craft Stores, Bulk Food Stores, and Cake Supply Stores.

If you use the gel food coloring, you need much less than the regular type of food coloring. You can also order food coloring by Wilton via Amazon, and, in most cases, have it delivered right to your door!

FOR THE ICING

1/2 cup butter, softened
1 - 8 oz. size package cream cheese, softened
3 cups icing (powdered) sugar
1 tsp. vanilla extract

Directions

FOR THE CUPCAKES

In a small bowl, make a "paste" by combining the red food coloring and the cocoa. (If you are using the "gel" food coloring, and not the liquid food coloring, you may need to add a bit of water, to get a smooth consistency.) Set aside.

In a large bowl, using an electric hand mixer, on "medium" speed, cream the butter and sugar together, until light and fluffy.

Add the eggs, one at a time, and the vanilla extract, and continue to mix, until well combined.

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Add the red food coloring "paste" to the mixture, and continue to mix.

In another bowl, combine the flour, salt, and baking powder.

Beginning with the buttermilk, and alternating with the flour, add to the batter, continuing to mix. Be careful not to overmix, or else the cupcakes will become too dry.

Add the baking soda to the vinegar (it will "sizzle"), and then blend into the batter, just until combined, about 10 seconds on "low" speed. Again, be careful not to over-mix, or else the cupcakes will turn out dry and tough.

Spoon cupcake batter into greased or paper-lined cupcake baking pans, about 3/4 full.

Bake at 350° F for about 12 minutes, or until a toothpick inserted into the center comes out clean. (The larger size cupcakes will take longer to bake, about 15 - 18 minutes.)

Remove from oven and allow cupcakes to cool on a wire rack before icing them.

FOR THE ICING

In a medium bowl, using an electric hand mixer, blend together the softened butter, and the softened cream cheese, until well combined.

Mix in the vanilla extract.

Gradually add the icing sugar, continuing to mix on "medium-high" until smooth, light and fluffy, about 3 - 5 minutes.

Ice red velvet cupcakes using a knife or a spatula, or use a piping bag and icing tip, and add a fresh raspberry, sprinkles, or another garnishing idea.

Makes about 24 mini, or 12 large Red Velvet Cupcakes.

YuMmY!

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