Red Velvet Cupcakes

"Hi, my name is Tenna and I'm a cupcake addict."

Now that that is taken care of. So yes, I love me some cupcakes. In fact, I meet very few cupcakes I don't enjoy. Living in the mecca of LA, we have A LOT of gourmet cupcakes stores around. While most are great I do not enjoy paying $3-5/cupcake or having to travel to Beverly Hills to purchase them. This recipe from my very favorite cook in the entire world is, in my humble opinion, better then any red velvet cupcake I've had. And so, so, so, so easy. Took me an hour, which included 20 minutes of baking time and 20 minutes of cooling time.

Side note: No picture because they didn't last long enough to take a picture

Side note part deux: This makes A LOT of frosting. A LOT. So, if you don't like a lot of frosting, reduce by a third or a fourth so as not to be wasteful.

Red Velvet Cupcakes
Yields 24 cupcakes (although I halved and made 12. Even I don't need 24 cupcakes hanging out)


2 large eggs, room temperature
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tsp cocoa powder
1 tsp salt
1 tsp baking soda
1 1/2 cup sugar
2 1/2 cup all-purpose flour
2 tbsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract

Directions for cupcakes:
Preheat the oven to 350 degrees F.

Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled (use an ice cream scoop, they are awesome!). Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Ingredients for frosting:
1lb cream cheese, softened
2 sticks butter, softened
1 tsp vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

Directions for frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.