Baking With Susanna: Valentine’s Day Cupcakes
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Looking for something sweet to make for Valentine’s Day (or your next snow day)? These red velvet cupcakes are moist, easy to make and fun to decorate.
Yield: 24 regular sized cupcakes or 72 mini cupcakes
- 1 ½ cups vegetable oil
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- ½ teaspoon red gel-paste food coloring
- 2 ½ cups cake flour
- 1 cup buttermilk
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- 2 teaspoons distilled white vinegar
- 1 ½ teaspoons baking soda
- 1 cup (2 sticks) room-temperature unsalted butter
- 12 ounces room-temperature cream cheese
- 1 pound (4 cups) confectioners’ sugar
- ¾ teaspoon vanilla
- Preheat the oven to 350°F and line standard muffins tins and/or mini muffin tins with paper liners.
- In a large bowl, whisk together sugar and oil by hand or with an electric mixer until combined.
- Add the eggs and whisk until incorporated.
- Mix in the gel paste and vanilla.
- Add the flour and buttermilk in alternating batches, whisking after each, then mix in the cocoa powder and salt.
- Stir together baking soda and vinegar in a small bowl. The mixture will bubble, so don’t be alarmed! Add the baking soda and vinegar to the large bowl and whisk.
- Divide the batter among the cups in the muffin tin, filling each ¾ of the way full. Bake until a toothpick or fork comes out clean, about 15 to 20 minutes. Remove the cupcakes from the oven and take them out of the tins to cool.
- While you wait for the cupcakes to bake, make the frosting: with an electric mixer, beat the cream cheese and sugar together until fluffy. Add the sugar while mixing, then add the vanilla. Mix until smooth.
- When the cupcakes are fully cooled, frost and decorate!
Tip: You can use normal food coloring instead of gel-paste food coloring if you want, but you’ll need to use a lot more!
Recipe adapted from Martha Stewart’s Cupcakes.