Red Velvet 4th of July Cupcakes with Cream Cheese Frosting
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
1/3 C vegetable oil
1/3 C granulated sugar
1/3 C light brown sugar
2 large eggs
1 1/2 tsp vanilla extract
1/2 tsp salt
1 1/2 tsp baking powder
2 Tbsp unsweetened cocoa powder
2 Tbsp red food coloring
1 3/4 C all purpose flour
1/2 C milk
3/4 tsp baking soda
3/4 tsp white vinegar
8 oz cream cheese
1/3 C unsalted butter
1/2 tsp vanilla extract
4 C powdered sugar
Directions
Preheat oven to 350°F. Line a standard cupcake pan with paper liners. In a large bowl or stand mixer, combine vegetable oil with sugars. Mix in egg and vanilla, followed by salt, baking powder, cocoa powder and red food coloring. Scrape bowl as needed. Mix in flour, followed by milk. In a small bowl, combine baking soda and vinegar. Stir to combine and immediately add to cake batter. Mix until just combined and no streaks remain. Divide batter equally between prepared liners using a large cookie scoop. Liners should be roughly 2/3 full. Bake at 350°F for 15-18 minutes or until a toothpick inserted comes out clean. Cool in pan for several minutes or until easy to handle. Transfer to a wire rack to cool completely. When cupcakes have cooled completely, prepare frosting. In a large bowl or stand mixer, beat together cream cheese and butter until light and fluffy. Add in vanilla, followed by 1 cup of powdered sugar at a time. Beat until fully combined and desired consistency is reached. Transfer frosting to a piping bag fit with a piping tip. Frost and decorate with fresh blueberries or as desired. Enjoy immediately. If making ahead, cupcakes can be stored at room temperature or chilled in the refrigerator for up to several days.