Red Velvet Cupcakes … the sweet simple way

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Red Velvet Cupcakes with Cream Cheese Icing … a favorite for so many people.

I love cream cheese icing … can you see the flecks of vanilla bean in the photo above?  I love, love, love it 🙂

Now, true confession time … I don’t know how to say this, so I’ll just get straight to the point … Red Velvet is not my favorite cake.  There, I said it!

We are all entitled to our own opinion … right?

Please don’t hate me … I realize that I may be the only person on earth that feels this way.

Let me clarify, I don’t dislike red velvet … I find to be OK … it’s just not my first pick.

I have tried to love it … I’ve had red velvet at several bakeries, made by friends, etc. … but honestly, I found all of them to be OK, but they didn’t turn me into a lover.  It’s my problem … no one’s fault.

I swear … I am not a cake snob … maybe I’m just weird 😉

I have used red velvet cake mixes several times and thought the results were fine … they didn’t turn me into a red velvet lover.

I really want to fit in .. and be a red velvet lover.

I really hate all these sentences that begin with “I” … but I’m voicing only my opinions 🙂

I gave it another try …  made a few changes to a cake mix, which created a moister and more flavorful cake.

I’m on my way to be a red velvet lover … I’m not going to give up!

RED VELVET CUPCAKES … the sweet simple way

  • 1 Red Velvet Cake Mix (I use Duncan-Hines)
  • 2 Tablespoons Unsweetened Cocoa Powder
  • 1 Cup Buttermilk
  • 4 Eggs (at room temperature)
  • 1/3 Cup Canola Oil
  • 24 paper cupcake paper liners
  1. Preheat oven to 350°F.  Place paper liners in cupcake pans.
  2. Using a large mixing bowl, beat eggs slightly with an electric mixer.  Add buttermilk and oil, stir to combine.
  3. Add cake mix and cocoa powder.  Break up any large lumps of cake mix.
  4. Beat on low for 30 seconds or until moistened.  Scrape sides of bowl.  Beat on medium speed for 2 more minutes.
  5. Fill prepared cupcake pans.
  6. Bake for 15 – 20 minutes.  Cool completely on a wire rack.
  7. Frost with cream cheese icing.  Enjoy!      Makes 24 cupcakes

Cream Cheese Icing

  • 1/4 cup butter (softened)
  • 1 – 8 ounce package of light (or regular) cream cheese (softened)
  • 1 teaspoon vanilla bean paste (or extract)
  • 1 pound (4 1/2 cups) confectioners powdered sugar
  1. Using and electric mixer – beat butter, cream cheese and vanilla until combined well.
  2. Add 1/2 of the sugar and beat well.
  3. Add remaining sugar and beat on medium speed until creamy.

Enough of my opinions … what’s your opinion?  Are you a RED VELVET lover?

 

 

18 thoughts on “Red Velvet Cupcakes … the sweet simple way”

  5. The icing certainly is well done. Tips are amazing and give cupcakes (and cakes) such a professional finish.

    Keep writing…

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    • There are so many homemade recipes available. I would suggest trying one … if you like it great, if not try tinkering with the recipe. Basically, the buttermilk created a more dense and moist cake. I added the cocoa to add a little more chocolate flavor. Play with it and have fun 🙂

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  9. They look so pretty! I don’t think I’m a red velvet lover either. I’ve tried it a couple of times and don’t remember it to be amazing or anything. (And the amount of food coloring freaks me out.) Lol.

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