Simple Red Velvet Cupcake Recipe

Maybe it's my southern roots combined with an affection for creamy frosting, but a red velvet anything has the ability to make me weak in the knees. This past weekend I whipped up a batch for a full house* and got to use the KitchenAid stand mixer I've been lusting over the past few years for the first time. This recipe is super simple and a quick way to bring a little Valentine's Day treat to the table.

*I only allow myself to make a full batch when other people are around to save myself from the horror of being alone in a house with multiple cupcakes. This is not a joke, I'm sure many of you share my fear.

For these cupcakes, I tweaked a version of an older recipe I had on hand, used wheat flour, and all organic ingredients where possible. If trying this recipe, you can swap out ingredients as you like.

Cake Ingredients:

• 1 1/2 cups sugar
• 1/2 cup organic Amish rolled butter, room temperature
• 2 organic eggs, room temperature
• 2 1/3 cups wheat flour
• 2 tablespoons 100% cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup organic buttermilk
• 1 1/2 tablespoons red food coloring
• 1 teaspoon vanilla
  
• 1 teaspoon distilled white vinegar

Frosting Ingredients:

• 1/2 cup organic Amish rolled butter, room temperature
• 8 oz organic Philly cream cheese, room temperature
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla

Making the Cakes:

• Preheat oven to 350°F. Beat the butter and sugar on medium speed until light and fluffy.
• Add eggs, one at a time, beating until each is fully incorporated.
  
• In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together buttermilk, vinegar, vanilla, and red food coloring.
• Add a portion of the dry ingredients and mix, then a portion of the wet. Continue alternating until combined fully.
  
• Grease cupcake papers and scoop in batter 3/4 of the way full. Bake for 15-20 minutes or until a toothpick comes out clean.
• Place cupcakes on a cooling rack, makes about 2 dozen.
  

Making the Frosting:

• Cream the butter and cream cheese together until fully combined.
  
• Add vanilla and mix.
• Add powdered sugar gradually until reaching desired sweetness/taste.
  
• Pipe onto cooled cupcakes.