Red Velvet Cupcakes

with cream cheese frosting

Gather the cupcake ingredients - * Milk * Vegetable oil * Eggs * Vanilla extract * Red food coloring * Sugar * All-purpose flour * Cocoa powder * Baking powder

– In a large bowl, whisk together the milk, vegetable oil, eggs, vanilla, and red food coloring. – Add the granulated sugar and whisk to combine.

Add the flour, cocoa powder, and baking powder.  Whisk just until no large lumps remain.

Divide the batter between the muffin tins, filling each one with about 1/4 cup of batter.

– Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. – Remove the cupcakes to a wire rack and cool completely before frosting.

Gather the frosting ingredients - * Powdered sugar * Cream cheese * Butter * Vanilla extract

– Add the softened butter and cream cheese to the  bowl of a stand mixer.  Beat on  medium speed until smooth. – With the mixer on low speed, slowly add the powdered sugar and vanilla. – Scrape  down the sides of the bowl and beat until the frosting is light and fluffy.

– Pipe  the frosting on the cooled cupcakes and garnish with festive sprinkles.

Enjoy immediately or store any leftover cupcakes in an airtight container in the fridge for up to two days.

Full recipe at