There are hundreds of recipes out there for regular Red Velvet Cupcakes. And while I live in New York City – cupcake capital of the modern world – I’ve never been a fan of any of the city’s high-priced gourmet cupcake shops (gourmands, go ahead and gasp). So after sifting through a handful of options, I decided to create my own. I’ve incorporated raspberries into the batter for an even deeper red coloring and to add a richer flavor to this perfect Valentine’s Day treat.
Raspberry Cupcakes with Cream Cheese Frosting
Yield: 2 dozen cupcakes
Prep Time: 30 min
Cook Time: 25 min
For the cupcakes:
3 cups cake flour
1½ teaspoons baking soda
¼ teaspoon salt
2 Tablespoons cocoa powder
¾ cup unsalted butter
2 cups sugar
2 teaspoons vanilla
1¼ cups buttermilk
3 Tablespoons red food coloring (about 1.5 oz.)
1½ cups mashed raspberries (2 6-oz. packages)
For the frosting:
1 (8 oz.) package cream cheese
½ cup butter, softened
1 teaspoon vanilla
3 cups powdered sugar
For the cupcakes:
Preheat the oven to 350ºF.
In a small bowl, sift together the cake flour, baking soda, salt and cocoa powder. Set aside.
Cream together the butter and sugar then beat in the eggs one at a time.
Add in the vanilla.
Beat in the sifted flour mixture alternately with the buttermilk.
Add in the food coloring and blend until well mixed. Then stir in the mashed raspberries.
Scoop the batter into cupcake tins lined with cupcake cups.
Bake for 22-24 minutes, rotating the cupcake tin in the oven halfway through.
Remove and let cool before frosting with cream cheese frosting (recipe below).
For the cream cheese frosting:
Beat together the cream cheese and softened butter until well incorporated.
Beat in vanilla then slowly beat in the powdered sugar until the icing is smooth in texture.
Spread on cupcakes and serve.