Red Velvet Cupcakes

Valentines Day is tomorrow, so I decided to make Red Velvet Cupcakes to share with everyone! These are my favorite cupcakes to make for Valentines Day and by far the best red velvet cupcake recipe that I've tried. These are definitely a keeper for us!

Red Velvet Cupcakes with Cream Cheese Frosting

(Source: America's Test Kitchen)

1 1/8 cups (5 2/3 ounces) all-purpose flour

3/4 teaspoon baking soda

Pinch salt

1/2 cup buttermilk, room temperature

1 large egg

1 1/2 teaspoons distilled white vinegar (I used apple cider vinegar)

1 teaspoon vanilla extract

1 tablespoon natural unsweetened cocoa powder

1 tablespoon red food coloring

6 tablespoons unsalted butter, softened

3/4 cup (5 1/4 ounces) sugar

Adjust oven rack to middle position and heat oven to 350 degrees. Line 12-cup muffin tin with paper or foil liners. 

Whisk flour, baking soda, and salt together in bowl. Whisk buttermilk, egg, vinegar, and vanilla together in second bowl. Mix cocoa and food coloring into smooth paste in small bowl. 

Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture in 2 additions, scraping down bowl as needed. Beat in cocoa mixture until batter is uniform. Give batter final stir by hand. 

Divide batter evenly among prepared muffin cups. Bake until toothpick inserted in center comes out with few crumbs attached, 15 - 20 minutes, rotating muffin tin halfway through baking. 

Let cupcakes cool in muffin tin on wire rack for 10 minutes. Remove cupcakes from muffin tin and let cool completely on rack, about 1 hour. Spread or pipe frosting evenly on cupcakes. Serve. 

Cream Cheese Frosting

(Source: Food Network Magazine)

12 ounces cream cheese, at room temperature

2 sticks (16 tablespoons) unsalted butter, at room temperature

4 cups confectioners sugar

1/2 teaspoon salt

1 1/2 teaspoons pure vanilla extract

Beat the cream cheese and butter in a large bowl with a mixer  on a medium-high speed until creamy, about 2 minutes. Reduce the mixer speed to low; beat in half the confectioners sugar until combined. Beat in the remaining confectioners sugar, the salt and vanilla. Increase the speed to medium high and beat until smooth and fluffy, about 3 minutes. 

**Note: I halve the cream cheese frosting recipe for my cupcakes since the whole recipe would be too much.