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Georgetown Cupcake's Red Velvet Cupcakes Recipe

Georgetown Cupcake Red Velvet Cupcakes with Vanilla Cream Cheese Frosting

Georgetown Cupcake's Red Velvet Cupcakes with Vanilla Cream Cheese Frosting

The Cupcake Diaries: Recipes & Memories from the Sisters of Georgetown Cupcake (HarperCollins)

Notes

Makes 12 cupcakes

Georgetown Cupcake's Red Velvet Cupcakes Recipe

Ingredients

  1. For the cupcakes:
    3¼ cups all-purpose flour
    1 teaspoon salt
    12 tablespoons unsalted butter
    1¾ cups granulated sugar
    2 large eggs
    4 tablespoons no-taste red food coloring
    1 teaspoon vanilla extract
    2½ tablespoons cocoa powder, sifted
    1½ cups whole milk
    1½ teaspoons baking soda
    1½ teaspoons apple cider vinegar
  1. For the vanilla cream cheese frosting:
    4 tablespoons unsalted butter
    4 cups confectioner's sugar, sifted
    ¼ teaspoon pure vanilla extract
    6 ounces cream cheese

Directions

For the cupcakes:

  1. Preheat the oven to 350 F. Line a standard cupcake pan with 12 paper baking cups.
  2. Sift together the flour and salt, and set aside.
  3. In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar at medium speed for 3-5 minutes or until light and fluffy.
  4. Add the eggs, one at a time, mixing slowly after each addition.
  5. Using a whisk, whisk together the red food coloring, vanilla and cocoa powder. Slowly add this to the mixer bowl, mixing slowly until well incorporated.
  6. Add a third of the flour, followed by a third of the milk, and mix. Repeat. Stop to scrape down the bowl as needed. Add the last third of the flour, followed by the last third of the milk, and mix until incorporated.
  7. In a small bowl, add the baking soda to the apple cider vinegar. You will see the baking soda and vinegar fizz up! Mix thoroughly and add this reaction to the batter. Mix until just incorporated.
  8. Using a standard-size ice cream scoop, scoop the batter into a cupcake pan so each well is 2/3 full. Bake for 16-18 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.

For the frosting:

  1. Place all ingredients in the bowl of an electric mixer filled with the paddle attachment; beat until well combined. Be sure to beat on high speed at the very end for at least 2 minutes to ensure that the frosting is light and fluffy.
  2. Transfer frosting into a plastic piping bag fitted with a round metal tip. Frost each cupcake with a swirl of frosting.
  3. Serve and enjoy!
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