Red Velvet Cupcakes

It has been awhile since I have shared a cupcake recipe, and I thought, in honor of Christmas coming up, I would share a red velvet cupcake. It is so traditionally Southern and the red just screams Christmas. I think this is a great recipe, because the frosting is just a smidge different. It has marshmallow cream and almond extract, which is just a little surprise if you are expecting regular old cream cheese frosting. Delicious!



Red Velvet Cupcakes

2 sticks unsalted butter, room temperature
2 cups sugar
2 large eggs, room temperature
1 Tbsp. Dutch processed cocoa powder
2 Tbsp. red food coloring
2 ½ cups cake flour
1 tsp. salt
1 cup buttermilk, room temperature
1 tsp. vanilla extract
½ tsp baking soda
1 Tbsp. distilled white vinegar


1 (8 oz.) package cream cheese, at room temperature
8 Tbsp. unsalted butter, at room temperature
1 cup marshmallow crème
¼ tsp vanilla extract
¼ tsp. almond extract
1 (1 lb.) bow powdered sugar

Preheat oven to 350. Place cupcake liners in muffin tins.

Cream the butter and sugar together in a large mixing bowl, using an electric mixer on high speed. Beat until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. In a small bowl, mix the cocoa and food coloring. Add to the sugar mixture and mix well.

Sift the flour and salt together into another large bowl. Slowly add the flour mixture to the sugar mixture alternately with the buttermilk. Beat in the vanilla. Combine baking soda and vinegar in a small bowl and then add to mixture. Pour the batter into the prepared liners.

Bake until a toothpick inserted comes out cleanly, 14 to 18 minutes. Remove from heat and cool completely on a wire rack before frosting.

For the frosting: Using an electric mixer on high speed, blend the cream cheese and butter together in a large mixing bowl until smooth. Change mixer speed to low and add the marshmallow crème, extracts, and powdered sugar, and blend just until well combined.