Special occasions call for incredible cupcakes like these red velvet cupcakes. What I love about this recipe is that they are fancy enough to serve at an event or party and no more difficult than any other cupcake recipe.
In just a couple of weeks, I’ll be celebrating my 13th Wedding Anniversary by hosting a party for family and friends at the historic Columns Hotel in New Orleans, the same place we got married.
You’d think that figuring out what to serve for dessert would be easy, quite the opposite! This time around, I wanted something different and fun, and that’s when my daughter suggested we serve cupcakes to our guests.
After a few weeks of testing different recipes, we all agreed that red velvet cupcakes were the winners. We decided to make these ourselves, in batches, with our favorite flour from Bob’s Red Mill, our partners for today’s recipe.
In the past, I’ve shared our favorite birthday cupcakes that can be made with regular flour or Bob’s Red Mill 1-to-1 gluten-Free Baking Flour. We’ll be making a few batches of the recipe that are gluten-free to accommodate some of our guests with gluten allergies at the party. Whether you make this recipe with their regular four or the 1-to-1 gluten-free baking flour, the measurements will be the same.
So back to these incredible cupcakes. The red velvet flavor has a special meaning in our celebration. When we got married, we chose the top layer of our cake to be red velvet. On our first anniversary, my husband and I took it out of the freezer and sat cross-legged on our living room floor where we proceeded to share that top layer and reminisced over our first year together.
As you can imagine this recipe has really come full circle. The cupcake and frosting recipes come from my auntie Colleen, who shared it with me years ago. I’ve made it a few times before for special occasions as a cake, and it’s always devoured by our guests.
If you plan on making these cupcakes for a special occasion and want to make them ahead of time, you can bake and freeze the finished cupcake for up to 2 weeks and frost them the day before the event (as I plan on doing. Bob’s Red Mill’s flour yields perfectly moist cupcakes in this recipe, whether you bake them fresh or ahead of time. Now, the only thing left to do is figure out how to create a beautiful serving table big enough to accommodate 180 cupcakes!
Given that I’ll be making 15 or more dozen cupcakes, I had to figure out a way to simplify the process. Sifting is key to give these cupcakes that light and fluffy texture we all love. Skipping the sifting and making it all in a single bowl yielded denser cupcakes, which are still really good but some rose more as they were baking than others.
Whether you are celebrating an anniversary like me, or a birthday, or you just want to bake delicious cupcakes for your family and friends, I hope you enjoy this incredible recipe that has been in my family for a few years and that we absolutely love.
What’s your favorite cupcake flavor?
Red Velvet Cupcakes with Cream Cheese Frosting
- 2 ½ cups cake flour, (not self- rising) sifted
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1 teaspoon salt
- 1 ½ cups sugar
- 1 ½ cups vegetable oilCrisco Vegetable Oil Pure
- 2 large eggs, room temperature
- ½ teaspoon red gel-paste food color
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1 ½ teaspoons baking soda
- 2 teaspoons distilled white vinegar
- Cream Cheese Frosting
For the Cream Cheese Frosting:
- 2 sticks unsalted butter, room temperature
- 12 ounces cream cheese, room temperature
- 4 cups confectioners’ sugar, sifted
- ¾ teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
- With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
- Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
While the cupcakes are baking make the cream cheese frosting.
- Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.
- Transfer cupcake tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, use a small offset spatula to spread cupcakes with frosting.
From time to time, I work with awesome companies to develop recipes for this website. Today’s post was brought to you by Bob’s Red Mill. All opinions are 100% my own. Thank you for supporting the brands that encourage my creativity.