Get the Dish: Georgetown Cupcake's Red Velvet Cupcakes

Something about red velvet cupcakes is simply magical; especially when they're made with Georgetown Cupcake's top-notch recipe. Watch the video to learn the beloved bakery's secrets to creating these crave-worthy cupcakes, then put on an apron and get baking.

Red Velvet Cupcakes With Vanilla Cream Cheese Frosting From The Cupcake Diaries by Katherine Kallinis Berman and Sophie Kallinis LaMontagne

Ingredients

For the cupcakes:
12 tablespoons unsalted butter, at room temperature
1 3/4 cups granulated sugar
2 large eggs
2 1/2 tablespoons cocoa powder, sifted
4 tablespoons no-taste red food coloring
1 teaspoon pure vanilla extract
1 teaspoon salt
1 1/2 cups whole milk
3 1/4 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 1/2 teaspoons apple cider vinegar

For the vanilla cream cheese frosting:
6 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1/4 teaspoon pure vanilla extract
4 cups confectioners' sugar, sifted

Directions

1. For the cupcakes: Preheat the oven to 350ºF. Line 2 standard cupcake pans with paper baking cups.


2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar at medium speed for 3-5 minutes or until light and fluffy. Lower speed and add eggs, one at a time, mixing slowly after each addition. In a small bowl, whisk together cocoa powder, red food coloring, and vanilla. On low speed, slowly add this to the stand mixer bowl, mixing until well incorporated. In a small bowl, combine salt and milk. On a low speed, alternate between adding a third of the flour, followed by a third of the milk, and mix. Repeat and mix until incorporated, and stop to scrape down the bowl as needed. In a small bowl, quickly stir baking soda and apple cider vinegar together (it will fizz!) then pour this reaction into the batter. Mix until just incorporated.


3. Using a standard-size, spring-release ice cream scooper, scoop batter into the lined cupcake pans so each well is 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.


4. For the frosting: In the bowl of an stand mixer fitted with a paddle attachment; beat cream cheese and butter on medium to high speed until light and fluffy. Beat in vanilla extract. On a low speed, slowly mix in confectioners' sugar until well combined. Then beat on a high speed for at least 2 minutes to ensure a light and fluffy frosting.


5. Transfer frosting into a plastic piping bag fitted with a round metal tip. Make sure cupcakes are completely cooled before piping the frosting on each cupcake.

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