Red Velvet Cupcakes w/ Vanilla Bean Frosting
Delicious red velvet cupcakes topped with the sweetness of creamy vanilla
Equipment
- 1 Oven
- 1 Electric Mixer Optional - Can use personal arm strength
- 1 Whisk (Or Large Spoon)
- 2-3 Mixing Bowls
- 1 Cupcake/Muffin Baking Pan
Ingredients
- 15 ½ ounces All Purpose Flour
- 1 ¼ tsp Baking Soda
- 1 ¼ tsp Salt
- 1 ¼ tsp Unsweetened Cocoa Powder
- 1 ½ cups Oil (Vegetable or Canola)
- 13 ounces Granulated Sugar
- 1 ¼ cup Buttermilk
- 3 Eggs
- 2 tbsp Red Food Coloring
- 1 ¼ tsp Vinegar
- ⅛ cup Cold Water (Recommend Filtered)
- Vanilla Frosting (Recommend our Vanilla Bean Frosting Recipe - Link in Notes)
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.
Video
Notes
Yields roughly 20 mini cupcakes. Check out the Vanilla Bean Cream Cheese Frosting Recipe to finish the cupcakes.