Who doesn’t love a cupcake?

Now I don’t know about you, but I LOVE cupcakes. In fact the other day I was making a batch of pumpkin cupcakes with cream cheese frosting and as I was frosting them, all I could think was how happy I would be if, for the rest of my life, all I did was make cupcakes.

There is something so special and magical about these little cakes. It’s hard for me to even put into words how wonderful cupcakes really are, but I know you all know what I mean when I talk about the goodness they bring to any and all occasions. There’s that tinge of excitement that overcomes you as your eyes first hone in on the frosting of these individually-sized cakes. Cupcake sized mounds of vanilla, chocolate, or cream cheese frosting (to name a few), decorated to compliment the occasion. Fun and festive or intricate and elegant, with or without sprinkles, perfectly piped on or casually smeared on, piled high or simply covering…the frosting, at first, is the obvious star. But then you pull off the wrapper, and unveil that light and fluffy cake that lies below the frosted surface, and that initial tinge of excitement turns into a full body burst of exhilaration. Then you take a bite, and then another, and then another. And for those few moments, it’s as if all your troubles go away, and life becomes as light and sweet and fun as a cupcake.

So in having a full appreciation for the joy that we all get from eating cupcakes, it makes baking them even more special. With that, I would like to share with you a red velvet cupcake recipe that has become a favorite among my family and friends. But please note there is one ingredient missing that makes these, and any cupcake complete…LOVE.

Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients for the cupcakes:


15 1/2 ounces all-purpose flour

1 1/4 teaspoons baking soda

1 1/4 teaspoons salt

1 1/4 teaspoons unsweetened cocoa powder

1 1/2 cups vegetable oil

13 ounces granulated sugar

1 1/4 cups buttermilk

3 eggs

2 tablespoons plus 2 teaspoons red food coloring

1 1/4 teaspoons vinegar (white or apple cider can both work)

1 1/4 teaspoons vanilla extract

1/8 cup water


For the cream cheese frosting :

1 1/2 pounds cream cheese , room temperature

1 pound butter, room temperature

2 pounds powdered sugar, sifted

1 tablespoon vanilla extract


For the cupcakes:


Preheat oven 350 degrees F.


Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.


In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.


Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.


For the cream cheese frosting:


Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.


The frosting can be used right away, or stored in the refrigerator up to a week.


Frost cooled cupcakes with the cream cheese frosting.