Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting

Oh sweet, sweet red velvet, you are my weakness. Not only is it delicious, but it comes with cream cheese frosting. I could eat cream cheese frosting with a spoon, so the combo of the two make Laura a happy lady. Red velvet just makes me feel fancy. It's perfect for weddings, birthdays, showers, wednesdays. Hey, Wednesdays need to feel special too. 

This is my mom's recipe so I can't claim it as my own. I have baked these several times and it's always a hit. She's got the special touch when it comes to red velvet. You will use a lot of bowls and there are lots of steps, but it's not difficult and I promise it's worth it. 

Amazing Red Velvet Cupcakes with Cream Cheese Frosting. Classic and yummy!

Tips: Cake Four vs. All Purpose Flour. The difference is in the protein content. Cake flour has a lower protein content which makes a cake lighter and fluffier. If you don't have cake flour, don't panic. All purpose flour will absolutely work and your cake will still taste delicious. 

Buttermilk: If you don't have buttermilk sitting in your fridge, you can make your own! Take 1 cup milk and add 4 1/2 tablespoons of vinegar. Mix and let sit for a bit until it starts curdling. Voila, homemade buttermilk.

If you make a full size cake with this recipe, bake 23-25 minutes and for mini cupcakes bake 10-12 minutes. The toothpick trick will be the best test for when to take the cake or cupcakes out of the oven. 

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