Red Velvet Cream Cheese Cupcakes

Some times you just have to break rules. Like posting classic Red Velvet Cream Cheese Cupcakes a few weeks after Valentine’s day. Such a rebel I tell ya. Anywho, one of the things I tend to be awful about it getting “basics” posted to the blog – because I always over think them! I’m over here thinking what crazy new idea I can make next and you guys are like hello…we need sugar cookies, buttercream, and chocolate frosting! You’re right. Those are totally important, and we all need staples to pull on whenever needed. So, I’m going to attempt to get some more staples on the blog, like these classic red velvet cupcakes.

I recently had a friend, Jenn, move away from the desert to beautiful Alaska. Apparently they needed a change ;)!But her daughter is still here in college, gulp, yep she had to say leave her “baby girl” to be all grown up by herself to move far away at the needs of the Army. Sigh. But there’s a happy ending to this story because my friend just happens to be a fantastic mom and comes back to to check in on her not-so-baby-anymore-girl. And this time she needed cupcakes, which is where I come in DUN-DAH-DAH! So I whipped up some classic red velvet cupcakes with cream cheese cupcakes – the birthday girls fav. And because I wanted them to have a sweet, birthday, but grown up feel I dressed them up in black and white, frosted with my ruffle topped technique, and added a little edible bow and candle for just the right effect. Yes, I refrained from covering them in sprinkles. Sigh, but it had to be done. And since I’m working on that whole get the classics won the blog gig, I’m back to share them with you!

Here’s what you’re going to need:

RED VELVET CUPCAKES
1 Duncan Hines Red Velvet Cake Mix
4 Tablespoons Instant Chocolate Pudding
4 Large Eggs
1/2 Cup Sour Cream
1 Cup Buttermilk
1/4 Cup Melted Butter (slightly cooled)

CREAM CHEESE FROSTING
1 Cup Unsalted Butter
1 8oz. Cream Cheese
1 Tablespoon Vanilla Extract
8 Cups Powdered Sugar
4-6 Tablespoons Milk

Makes 24-30 Cupcakes

Step 1: Preheat oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners and set aside.

Step 2: In a medium mixing bowl, sift together cake mix and pudding and set aside. In the bowl of a stand mixer (or large mixing bowl) using the paddle attachment, beat together eggs, sour cream, and buttermilk low speed. Add the dry ingredients and beat just until combined. Beat in melted butter just until combined. Once all ingredients are incorporated, scrape the sides and bottom of the bowl and turn mixer up to medium – high and beat once more for 15-20 seconds.

Step 3: Spoon 3 tablespoons of batter into each cupcake liner and bake on middle oven rack, for 16-18 minutes, baking up to 24 cupcakes side by side at a time. (for best results bake cupcakes 1 pan at a time) Once a toothpick comes out clean, remove from oven and allow cupcakes to rest in pan for 2-4 minutes before removing and transferring to a cooling rack. Prepare pan and repeat this step with any remaining batter.

Step 4: While cupcakes are cooling, prepare frosting. In the bowl of a stand mixer (or large mixing bowl) using the paddle attachment, cream butter at medium speed until soft and smooth. Add cream cheese and beat together until soft and smooth. Add extract and beat until combined. Slowly add in powdered sugar beating slightly between each addition. Add in milk 1 tablespoon at a time beating in between additions until desired consistency. Turn mixer up to medium- high and beat for 1-2 minutes.

Step 5: Once cupcakes have completely cooled frost cupcakes with cream cheese frosting. Store in the refrigerator until servered.

And now you have some delicious, easy, and cute red velvet cupcake no matter no matter the occasion! Wouldn’t these be beautiful or a wedding? I think so!