Red Velvet Cupcakes & Vanilla Bean Cream Cheese Icing
By Callie | February 10, 2021
Holy cupcakes! I personally have never met a cupcake that I didn’t like, but let me tell you; these cupcakes are next level!! I think that red velvet can be easily lost in the sea of cupcake flavors and I am telling you they deserve some love. Don’t know whether your guest likes chocolate or vanilla? Whip up some red velvet! These cupcakes are sure to please any audience, especially with our Madagascar 100% Pure Vanilla Extract in amongst the mix. Our premium vanilla balances out the signature acidity and sweetness of red velvet. Get your bottle ordered and give this recipe a try!
Red Velvet Cupcakes:
15 ½ ounces all-purpose flour
1 ¼ tsp baking soda
1 ¼ tsp salt
1 ¼ tsp unsweetened cocoa powder
1 ½ cup oil
13 ounces granulated sugar
1 ¼ cup buttermilk
3 eggs
2 Tbsp red food coloring
1 ¼ tsp vinegar
1 Tbsp Madagascar 100% Pure Vanilla Extract
⅛ cup cold water
Instructions:
Preheat oven to 350 degrees.
Take a medium-sized bowl and combine flour, soda, salt, and cocoa powder with a whisk. Set aside.
In a separate bowl pour in the oil, sugar, and buttermilk. Using an electric mixer, blend the ingredients until smooth.
Add in the eggs one at a time, blending fully before adding the next.
Add the food coloring, vinegar, Madagascar 100% Pure Vanilla Extract, and water to the wet mixture. Make sure all of the ingredients are fully incorporated.
Finally, slowly add in the dry ingredients a little at a time until the batter is smooth and lump-free.
Scoop batter into cupcake liners. Bake for 15-20 minutes, or until tops are set and a toothpick comes clean out of the center.
Let the cupcake cool before topping with Vanilla Bean Cream Cheese Frosting.
Yields about 20 mini cupcakes.
Vanilla Bean Cream Cheese Frosting:
8 ounces cream cheese, softened
1 stick unsalted butter, softened
1 Madagascar Bourbon Vanilla Bean, scraped
1 tsp Madagascar 100% Pure Vanilla Extract
Dash of salt
4-5 cups powdered sugar
1-2 Tbsp milk
I have always loved frosting! But one thing I don’t love is overpowering sweetness. Most frostings get too sweet, real quick. BUT, never fear! I have mastered a perfectly balanced icing that is sure to please even the pickiest icing eater. This icing is incredibly versatile, but we are loving it on top of our Red Velvet Cupcakes. The Madagascar Bourbon Vanilla Bean is the star of the show, adding delicate flavor and sweetness. The possibilities are endless with an icing as fantastic as this one!
Instructions:
In a large bowl, beat cream cheese, butter, and scraped vanilla bean until smooth and creamy.
Add in vanilla extract and salt, mixing well.
Blend in powdered sugar a little at a time until fully incorporated, adding milk as needed to keep the frosting smooth and fluffy.
Use immediately or refrigerate for up to one week.
Enjoy!
