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Red Velvet Cupcake

By Lorraine

Red velvet cupcakes with cream cheese frosting is a delicious treat for any occasion or as a just-because for someone you love. Perfect for Valentine's Day!
More than 25 million red velvet cupcakes ~ that’s how many Candace Nelson had sold in her bakery  when she celebrated her ten-year anniversary in 2015 as America’s first cupcake bakery. No surprise this tender and delicious Red Velvet Cupcake is her clients popular choice.
 

Grateful Prayer Thankful Heart is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We will only recommend products we use, love or think are informative and helpful.

 
 

Red velvet cupcake

 
I was excited to receive and review a copy of her first cookbook, The Sprinkles Baking Book, 100 Secret Recipes from Candace’s Kitchen. Grand Central Life & Style, just published today. (I received a copy of this book in return for my honest opinion and review)
 
Red velvet cupcakes with cream cheese frosting is a delicious treat for any occasion or as a just-because for someone you love. Perfect for Valentine's Day!
 
 
 
About the Author
Candace Nelson is the founder and pastry chef of Sprinkles Cupcakes. A former investment banker, she opened Sprinkles, the world’s first cupcake bakery, in Beverly Hill in 2003. Today, Sprinkles has 20 locations nationwide. Candace was a judge in the Food Network show Cupcake Wars for ten seasons, as well as a judge on Bobby Flay’s Cupcake Throwdown.
 
 
About the book
 
In The Sprinkles Baking Book, Candace opens up her recipe vault sharing 100 irresistible desserts including her favorite cakes, pies and tarts, loaves and quick breads, cookies, brownies and bars and even includes candies, puddings and sweet confections. She also shares a few celebrity guest recipes!

 

Each recipe is clearly explained and includes a photo. Baking instructions are concise with a chapter detailing the ingredients, baking tools and equipment and their purposes for baking success.

 

Interspersed throughout are tidbits and memories that inspired many of her desserts and delightful stories, especially one pertaining to a marriage proposal.

 

With so many fabulous recipes I want to make, I began with the first one in the book, the Red Velvet Cupcake. Our family gave it very high marks!

 

I think The Sprinkles Baking Book is a perfect gift for a new bride and beginner baker or for anyone who enjoys sharing love from the kitchen as well as the experienced baker. I will be busy baking my way through this lovely cookbook.

 

 

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RED VELVET CUPCAKE

PRINT RECIPE

MAKES 12 CUPCAKES

Having grown up in Oklahoma, my husband insisted we add red velvet, his familiar favorite, to the menu. However, most red velvets I’d tried had left me cold. At best, they were made with a teaspoon of cocoa; at worst, they were flavorless lumps altogether devoid of cocoa and distinguished by a shockingly red hue. All right, I told Charles, if I’m going to do red velvet, I’m going to do it my way. So I upped the cocoa quotient with a luxurious Belgian variety, then colored it a deep burgundy red before topping it with a rich cream cheese frosting.

 

In the early days, many customers came in asking for this mysterious red cupcake with the unfamiliar name—they’d never heard of red velvet! More than a decade later, it has surpassed chocolate and vanilla in popularity. Here, I share the iconic recipe that continues to define Sprinkles to this day.

INGREDIENTS

  • 1½ cups all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2/3 cup buttermilk, shaken
  • 1¾  teaspoons white vinegar
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon red gel food coloring
  • 10 tablespoons (1¼ sticks) unsalted butter, slightly softened
  • 1 cup plus 2 tablespoons sugar
  • 2 large eggs
  • Cream Cheese Frosting

 

DIRECTIONS
Preheat the oven to 350°F. Line a 12-cup cupcake pan with paper liners.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a small bowl, stir together the buttermilk, vinegar, vanilla, and food coloring.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium-low, add the eggs one at a time, and beat until creamy, 1 to 2 minutes. Slowly add half the flour mixture, then the buttermilk mixture, then the remaining flour mixture, beating until just blended after each addition.

Divide the batter evenly among the liners and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 17 to 19 minutes. Transfer the pan to a wire rack and let cool completely before frosting with cream cheese frosting.

 

CREAM CHEESE FROSTING

MAKES 2 CUPS

  • 1 (8-ounce) package cream cheese, slightly softened
  • ½ cup (1 stick) unsalted butter, slightly softened
  • 1/8 teaspoon fine sea salt
  • 3¾ cups confectioners’ sugar, sifted
  • ½ teaspoon pure vanilla extract

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium speed until light and fluffy, 2 minutes.

Reduce the speed to low, gradually add the confectioners’ sugar, and beat until incorporated. Increase the speed to medium, add the vanilla, and beat until fully blended, 1 to 2 minutes, making sure not to incorporate too much air into the frosting.

 
 
You might also like…
 
Cherry Cheese Cupcakes
Looking for a delicious and easy to make dessert? Try Cherry Cheese Cupcakes. They are always a favorite and look so pretty. Perfect for bridal or baby showers, parties and holidays like Valentine's Day. Top with pie filling of choice. Easy to serve with no slicing too.
 
 
 
Vanilla Cupcakes with Cherry Buttercream FrostingVanilla Cupcakes with Cherry Buttercream Frosting: Easy recipe for vanilla cupcakes with cherry buttercream frosting. A delicious and fun recipe to make with kids.
 
 
Red Velvet Marbled Cake
From scratch recipe for a moist red velvet marbled cake made in a Bundt pan has a lovely icing just right for Valentine's Day or celebrating a birthday.
 
 
Apple Rose Pastries
Rose Apple Pastries are pretty little bundles that taste like apple pie. Individual serving-size that look elegant and taste amazing but are an easy-to-make dessert using puff pastry sheets.

 

 

Grateful Prayer Thankful Heart NewsletterOur Newsletter is published once every three weeks. Each issue is timely and helpful, jam-packed with food, crafts, occasional DIY, gardening and faith resources. Relevant and seasonal posts to inspire and guide you with current trends. Available only to those who request it, so please accept our invitation to stay connected and join the Grateful Prayer Thankful Heart community. Just click the subscribe button below.

   

Filed Under: Cakes & Cupcakes, Recipes, Sweet Treats

Comments

  1. Missy says

    May 29, 2020 at 9:58 am

    Could you double this recipe and make it into a small stacked cake? Would you say it’s stable enough?

    Reply
    • Lorraine says

      June 2, 2020 at 6:05 pm

      Hi Missy,

      I think I would try this. I don’t really see how it might be a problem if you doubled the recipe and maybe bake in two 8 or 9-inch pans. It would be similar to using a cake mix. I would love to hear back from you if you give it a try 🙂

      Kindly, Lorraine

      Here is something I found in a quick search that might be helpful to you:

      A two-layer cake recipe usually makes 24–30 cupcakes, while a one-layer cake will make a smaller batch of 12–15 cupcakes. You can also reverse this idea and bake cakes from cupcake recipes. You don’t have to change the oven temperature for cakes or cupcakes (no matter which way you convert the recipe, cakes and cupcakes will bake at the same temperature called for in the recipe), but you do need to change the baking time depending on which dessert you’re making and the pan you use.

      Reply
  2. Lea says

    October 26, 2016 at 1:48 am

    OH, I might just have to order this. Cupcakes are all the rage and my Grans love them as well. Thanks for sharing!

    Reply
  3. Ann says

    October 25, 2016 at 8:59 pm

    Yum, it's been a long time since I've had a cupcake. Those look delicious and they're pretty too

    Reply
  4. My Recent Favorite Books says

    October 25, 2016 at 7:56 pm

    Your cupcakes look delicious and this cookbook sounds wonderful!

    I enjoy baking cupcakes and plan to look for this book soon.

    Reply

Trackbacks

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    January 25, 2022 at 7:57 am

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  2. Cherry Cheese Cupcakes | Grateful Prayer | Thankful Heart says:
    June 1, 2020 at 10:06 am

    […] Red Velvet Cupcake […]

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  3. Chocolate Pretzel Christmas Tree Cupcake Toppers | Grateful Prayer | Thankful Heart says:
    November 2, 2017 at 7:17 pm

    […] Inspired by a pinterest find from Just a Taste. For the cupcakes, I made more of The Sprinkles Red Velvet Cupcakes with Cream Cheese […]

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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