Red Velvet Cupcakes With Cream Cheese Frosting for Valentine's Day

Red Velvet Cupcakes With Cream Cheese Frosting

1 2/3 cups Cake Flour
1/3 cup Butter
1 1/8 cups Sugar
2 Eggs
1 Tbsp Watkins Natural Red Food Coloring
1 1/2 Tbsp Unsweetened Cocoa Powder

1 Tbsp Watkins Red Velvet Extract
1/2 tsp Watkins Vanilla Extract
3/4 tsp Salt
3/4 cup Milk
3/4 tsp White Vinegar
3/4 tsp Baking Soda

Cream Cheese Frosting
1/2 cup Butter
4 oz Cream Cheese
1 tsp Watkins Vanilla Extract
2 1/4 cups Powdered Sugar
1/2 Tbsp Milk, more if needed

Colored Sugar, optional

Preheat oven to 350 degrees F. Line muffin tin with paper liners.

In a mixing bowl, add 1/3 cup butter and 1 1/8 cups sugar. Using an electric mixer, mix on medium speed until light and fluffy. Add eggs, one at a time, beating well with each addition. Add vinegar and mix.

In a different bowl, whisk food coloring, cocoa powder, 1/2 teaspoon vanilla, and red velvet extract together. Add to previous mixture and stir until well mixed.

Whisk baking soda and cake flour together.

Add salt to 3/4 cup milk and stir. Add milk to batter in three parts, alternating with the cake flour/baking soda mixture. Start and end with flour.

Fill cupcake liners 2/3 full with batter. Bake for 15-20 minutes or until toothpick comes clean. Let cool completely.

In a large mixing bowl, add 1/2 cup butter, cream cheese, and 1 teaspoon vanilla and mix until smooth. Mix in powdered sugar, one cup at a time, with each addition mixed well. If frosting is too thick, add a little milk.

Frost cupcakes. Sprinkle with colored sugar, optional. Makes 18 cupcakes.

Watkins Red Velvet Flavor

Watkins Natural Red Food Coloring

Watkins Natural Food Coloring Kit

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