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from Mariam's cookbook

Red Velvet Cupcakes with Cinnamon Cream CheeseĀ Frosting




  • Cupcake Ingredients
  • * 4 Tablespoons unsalted butter, at room temperature
  • * 3/4 cup sugar
  • * 1 egg
  • * 3 Tablespoons unsweetened cocoa powder
  • * 2-1/2 Tablespoons red food coloring
  • * 1/2 teaspoon vanilla extract
  • * 1/2 cup buttermilk
  • * 1 cup plus 2 Tablespoons all-purpose flour
  • * 1/2 teaspoon salt
  • * 1/2 teaspoon baking soda
  • * 1-1/2 teaspoons distilled white vinegar
  • Frosting Ingredients
  • * 2-1/3 cups powdered sugar, sifted
  • * 3 Tablespoons butter, room temperature
  • * 4 ounces cream cheese, cold (I used room temperature)
  • * scant 1/4 teaspoon ground cinnamon
  • Preparation:
    1. 1. Preheat oven to 350*. Line standard muffin pan with paper liners.
    2. 2. In the bowl of a stand mixer with paddle attachment, cream the butter and sugar together until light and fluffy. Add the egg, and beat until well-incorporated, scraping down the bowl as needed.
    3. 3. In a separate bowl, mix together the cocoa, food coloring, and vanilla extract to form a paste. (I used 1 tsp of gel food coloring with water added to equal 2-1/2 tbsp, which is why I think my cupcake color isn't as vibrant as Joy's.) Add to the batter and mix thoroughly, until completely combined. Be sure to scrape the sides and bottom of the bowl to be sure that all of the batter is equally colored.
    4. 4. Turn the mixer to low and slowly add half of the butter milk. Mix to combine. Add half of the flour and mix to combine. Repeat with the last of the buttermilk and the last of the flour. Scrape the bowl, turn mixture to high, and beat until smooth.
    5. 5. Turn the mixer back to low and add the baking soda, salt and vinegar. Turn mixer up to high and beat for 1-2 minutes until smooth.
    6. 6. Spoon the batter into paper-lined cupcake pan and bake at 350* for 20-25 minutes, until a toothpick inserted in the center of a cupcake comes out clean. If you have doubled the recipe and are baking 2 pans at once, be sure to rotate the pans halfway through baking.
    7. 7. Cool on rack in pan for 10 minutes, then remove from pan and allow to cool completely before frosting.
    8. 1. Cream the butter in the bowl of a stand mixer with paddle attachment. Add the powdered sugar and cinnamon and mix at medium-slow speed until well combined.
    9. 2. Add the cream cheese all at once and beat at medium-high for 5 minutes, or until the frosting is light and fluffy. Do not over-beat as the frosting can become runny quickly.

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    modified: 2011.02.28 | created: 2011.02.28

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