Serves 12
32 min
Red Velvet Cupcakes with Creole Cream Cheese Frosting
Recipe GLPR7e5a1768ba997a
Elegant red velvet cupcakes with a subtle cocoa flavor and tangy buttermilk base, topped with a luxurious Creole-inspired cream cheese and mascarpone frosting. These 12 tender cupcakes deliver the classic New Orleans dessert charm in individual portions, perfect for celebrations or afternoon tea.
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Ingredients
1⅓ cup All-purpose flour
2 tablespoon Unsweetened cocoa powder
¾ teaspoon Baking powder
¼ teaspoon Baking soda
¼ teaspoon Salt
½ cup Unsalted butter, softened
¾ cup Granulated sugar
2 Large eggs
½ cup Buttermilk
1 tablespoon Liquid red food coloring
1 teaspoon Vanilla extract
½ teaspoon White vinegar
½ cup Unsalted butter, softened
8 ounce Cream cheese, softened
4 ounce Mascarpone cheese
¼ cup Heavy cream
2 cup Powdered sugar
1 teaspoon Vanilla extract
Directions
Preheat your oven to 350°F. Line two standard muffin tins with paper liners and set aside.
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined and no lumps remain.
In another large bowl, whisk together the softened butter, granulated sugar, eggs, buttermilk, liquid red food coloring, vanilla extract, and white vinegar until smooth and evenly combined.
Fold the dry ingredients into the wet ingredients using a spatula or mixer on low speed, stirring just until the batter comes together smoothly without overmixing.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths of the way full to allow room for rising.
Bake for approximately 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with only a few moist crumbs. Remove from the oven and allow cupcakes to cool completely in the tin before removing.
While the cupcakes cool, prepare the frosting: In a mixing bowl, combine the softened butter, softened cream cheese, and mascarpone cheese, mixing on medium speed until the ingredients are well incorporated and smooth.
With the mixer on low speed, gradually add the heavy cream, being careful not to overmix, as this can cause the frosting to separate or curdle.
Slowly add the powdered sugar while keeping the mixer on low speed, then increase to high speed and beat for about 5 minutes until the frosting becomes light, fluffy, and pale, pausing occasionally to scrape down the bowl with a rubber spatula.
Reduce mixer speed to low and add the vanilla extract, then return to high speed and mix briefly until fluffy and well combined, scraping the bowl as needed.
Once the cupcakes are completely cooled, use a pastry bag fitted with a large piping tip or an icing spatula to generously frost each cupcake. Serve and enjoy.
