This red velvet cupcake recipe comes with lemony cream cheese icing providing you with the best red velvet cupcakes you will ever make. To start, place butter in a bowl then add sugar and cream and start to whist for a few minutes then add eggs and continue to whisk as you add vanilla extract until they mix to a golden color.
Add cocoa powder as you continue to whisk, at this point, it will resemble more of a chocolate batter than red velvet. Now, for the ingredients that make or breaks the red velvet; food coloring, add two tablespoons of gel paste food coloring, we use this kind because it has a high concentration of color and you will end up with a nice bright red a lot sooner.
Add half a teaspoon of salt, at this point give the batter a thorough mixing because you are going to make for lighter and fluffier cupcakes. To make these cupcakes moist, you’re going to add in half a cup of buttermilk but if you do not have that then you can use half a cup of milk mixed with a tablespoon of vinegar. When the batter is nice, thick and like lava, you are going to scoop up mounds of the batter and plop them into your prepared cupcake liners.
Pop the tray into a preheated oven at 350 Fahrenheit or 180 degrees Celcius or 20 to 25 minutes or until a toothpick inserted comes out clean. In the meantime, you can be making the cream cheese icing by combining a quarter cup of soft butter with around 200 grams of cream cheese. Once baked, remove from the oven and place in a cooling rack and using a ziplock bag, place it at the center of the cupcakes and squeeze out, spreading nicely to create a nice dollop.