Valentines Red Velvet Cupcakes with Cream Cheese Frosting

YIELD: ~3 dozen PREP TIME: 20 min COOK TIME: 20 min TOTAL TIME: 40 min

3 1/2 cups flour
1/2 cup cocoa powder
1 1/2 tsp salt
2 cups canola oil
2 1/4 cups granulated sugar
3 large eggs
1 oz red food coloring
1 1/2 tsp vanilla extract
1 1/4 cup buttermilk
2 tsp baking soda
2 1/2 tsp white vinegar
1 stick of butter
8 oz cream cheese
4 cups confectioners’ sugar
2 Tbsp milk


Preheat oven to 350 ° F. Line a cupcake pan with liners and set aside.

Sift the flour, cocoa and salt into a medium bowl. Mix the oil and sugar together with a beater blade in a stand mixer. Beat until combined and add the eggs until they are full incorporated. Add the vanilla extract and red food coloring.

Add half of the flour, cocoa and salt mixture to the wet ingredients in the stand mixer. Next add half of the buttermilk and the remaining dry ingredients and follow up with the last of the buttermilk.

Stir the baking soda and vinegar together to make a slurry and add to the mixer.

Using a large scoop, place batter into prepared liners. Bake for 18-20 minutes or until a toothpick comes out of the middle of a cupcake clean. If you need to bake for longer than 20 minutes, keep a close eye on the cupcakes.

Cream butter and cream cheese together in a medium bowl using a hand beater or in the bowl of a stand mixer with a beater blade, after you’ve cleaned the bowl of all red velvet batter.

Slowly add each cup of sugar to the butter and cream cheese. Add milk and continue to cream mixture until silky smooth.

Swirl onto top of cupcakes once they cool and top with the crumbs of one cupcake.