Whether it’s Valentine’s Day, Christmas or just a lazy Sunday afternoon, there’s never a wrong time for red velvet cupcakes! Use Wilton No-Taste Red icing color to get the look you want without affecting the flavor of your cake. Topped with delicious cream cheese icing, this Red Velvet Cupcake recipe is one you’ll find yourself coming back to again and again.
Preheat oven to 350˚F. Prepare muffin pan with baking cups.
In medium bowl, combine flour, cocoa, baking powder and salt.
In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, icing color and vanilla extract; mix until icing color is well incorporated, scraping down sides of bowl when necessary. Alternately add flour mixture and buttermilk. Mix until just combined. In a small bowl, combine white vinegar and baking soda; gently stir into cupcake mixture. Divide batter evenly among prepared pan cavities.
Bake 22-25 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack 5-8 minutes. Carefully remove cupcakes from pan; cool completely.
For icing, in large bowl, beat butter and cream cheese with electric mixer until light and fluffy. Gradually add confectioners' sugar and milk. Beat on high until smooth (30 - 60 seconds). If icing seems too thin, add confectioners' sugar 1 tablespoon at a time. If it seems too thick, add more milk 1 teaspoon at a time until icing reaches desired consistency.