Skinny Red Velvet Cupcakes With Cream Cheese Frosting Recipes

SKINNY RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. In large bowl, beat flour, granulated sugar, cocoa, baking soda and salt with whisk. Add remaining cake ingredients. Beat with electric mixer on low speed 30 seconds, scraping bowl once. Beat 2 minutes on medium speed, scraping bowl occasionally. Divide batter evenly among muffin cups (cups will be full).
• Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to cooling rack. Cool completely, about 30 minutes.
• In large bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until frosting is smooth and spreadable. Frost cooled cupcakes. Store loosely covered in refrigerator.

RED VELVET CUPCAKES WITH CREAM CHEESE FILLING AND FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil, eggs, cocoa and food color on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). Bake and cool completely as directed on box for cupcakes.
• In large bowl, beat cream cheese, butter and vanilla with electric mixer on high speed until fluffy. Gradually add powdered sugar, beating until smooth. Beat in 1 tablespoon of the milk. Add additional milk, 1 teaspoon at a time, until frosting is piping consistency.
• Fit round tip (opening about 1/8 to 1/4 inch in diameter) in decorating bag. Spoon about 1 1/4 cups frosting into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with remaining cupcakes.
• Fit round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon remaining frosting into bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Top with colored sugar. Store loosely covered in refrigerator.

MINI RED VELVET CUPCAKES WITH CREAM CHEESE ICING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 30 mini muffin cups.
• Sift flour, sugar, salt, baking soda, and cocoa powder together in a bowl.
• Beat oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar together in the bowl of a stand mixer fitted with the paddle attachment. Slowly add the flour mixture; beat on low speed until batter is just moistened and still airy. Pour batter into the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cupcakes carefully onto a serving plate or cooling rack. Let cool, about 15 minutes.
• Beat cream cheese and butter together in a clean stand mixer bowl. Slowly add confectioners' sugar and vanilla extract. Mix on low until smooth. Spread icing over cooled cupcakes.

MOIST RED VELVET CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
• In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• NOTE: Before starting to make these cupcakes, it helps if all the ingredients are at room temperature. Also, if you don't have a stand mixer, just use a hand mixer. I don't recommend mixing this by hand.
• Cream cheese frosting:
• In a large mixing bowl, mix together butter, cream cheese and vanilla.
• Slowly add powdered sugar. Mix until smooth.
• Refrigerate until it will hold its shape.
• Red Velvet Cupcakes:.
• Preheat oven to 350 degrees.
• Line cupcake pan(s) with liners.
• In a stand mixer, using the paddle attachment, mix the butter and sugar until well creamed together, about 5-10 minutes.
• Add eggs, one at a time, until well incorporated. Add oil.
• Sift together flour, cocoa powder, baking soda and salt.
• Mix together vinegar and red food coloring.
• Slowly add flour mixture, red food coloring mixture and buttermilk mixture, alternating between all three and ending on the buttermilk mixture. DO NOT OVER MIX!
• Scoop dough into lined cupcake pans. Or fill until about 2/3s full.
• Bake at 350 for 20 minutes or until a toothpick inserted in the middle of cupcake comes out clean.
• As soon as cupcakes come out of the oven, put one cupcake in the freezer.
• Allow cupcakes to cool (about 1 hour) and either using a star-tip filled pastry bag or an ice cream scooper, frost cupcakes with cream cheese frosting.
• Take the frozen cupcake and grate or food process until you get fine crumbs. Sprinkle over cream cheese frosting as a garnish.
• ***NOTE: If you can wait, these taste even better after being refrigerated overnight!

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with 20 paper liners. Whisk together cake flour, cocoa, and salt.
• With an electric mixer on medium-high speed, whisk together sugar and butter until combined. Mix in food color and vanilla. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
• Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed for 10 seconds.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, use a small offset spatula to spread cupcakes with frosting. Chill before serving.