Apple Spice Cupcakes with Salted Caramel Buttercream frosting

A couple of posts ago, you might remember I went apple picking and came back with ahhhhh-lot of apples. I decided some of the apples should go into cupcake form. And combined with salted caramel. I mean how could you go wrong? Yup, I'm right. You can't.

This was a easy cupcake recipe chock full of apples and fall spices. I made them miniature form to serve at a faculty meeting. I find that people cannot resist a cupcake in miniature form. And following Halloween and eating way too much candy, there is a less guilt that follows. The recipe made for me about 3 dozen mini cupcakes. If I had to guess, it would make about a dozen cupcakes, give or take a few. But that is only a guess, folks! If you make them in regular form let me know!

Apple Spice Cupcakes with Salted Caramel Buttercream Frosting
Print this recipe!

Cupcake ingredients: (makes 10-12 regular-sized cupcakes, 36 mini cupcakes)

 4 Tbsp brown sugar

 1/2 C granulated sugar

 1/2 C applesauce

 2 Tbsp vegetable oil

 1/2 tsp vanilla

 2 egg

 1 C all purpose flour

 1 tsp baking soda

 1/2 tsp baking powder

 1/8 tsp salt

 1 tsp cinnamon

 1/4 tsp nutmeg

 Pinch of ground cloves

2 apples, chopped 

Buttercream frosting:

2 1/2 sticks butter, softened

 2 1/2 C powdered sugar

 1 tsp vanilla

 4 tablespoons caramel sauce

 2 Tbsp heavy cream 

pinch of salt

 Directions:

1. Preheat oven to 350 degrees. Prepare cupcake pans with liners.
2. In a large bowl or stand mixer, mix together sugars, applesauce and vegetable oil. Mix in eggs and vanilla, followed by remaining ingredients. 
3. Mix just into all ingredients are combined. Use a spoon or cookie scoop to divide mixture among prepared liners. 
4.  Bake for 18 minutes or until a toothpick inserted only has a few moist crumbs. Cool on a wire rack.
5.  Prepare buttercream in a medium bowl or stand mixer. Cream butter and powdered sugar together. Mixture may become slightly crumbly, that's okay. Add vanilla, caramel syrup and heavy cream. Beat until smooth and spreadable consistency. Add additional heavy cream if needed.

6. When cupcakes have cooled completely. Use a knife or cupcake corer to remove the center of the cupcake. Fill with apple pie filling, leaving a 1/2-inch space at the top. Slice off the dome of the cored piece of cupcake, place over the apple pie filling.

7. Pipe or frost cupcakes as desired. Drizzle with additional caramel syrup. Serve immediately or store in a covered container.

pot o' gold cupcakes

Happy St. Patrick's Day everyone! Now I imagine that St. Patrick's Day is a crazy fun day everywhere right? Not just in Boston? Of course, if I have to be biased (and I will) what better place to celebrate the luck o' the irish then in Boston?! Boston bleeds green all year round and St. Patrick's Day is no exception.

To celebrate I made these pot o' gold cupcakes. You will want to make these regardless of what day it is.  It is a super moist chocolate cupcake with a hidden surprise of caramel in the middle topped off with a light and fluffy vanilla buttercream. Basically, it is to die for.

 It uses my go to chocolate cake recipe, which is really just Hershey's "perfect chocolate cake" recipe. What can I say Hershey got this cake right. Sometimes I find chocolate cake to be dry and lacking in flavor. Not so with this cupcake. It is moist and a breeze to throw together. The batter will be very, very thin. Don't fret! It is suppossed to be like that. It has a cup of boiling water added in as the last ingredient making it thin but super moist.  I actually ran out of vegetable oil (yup, I know I did.) I added what I thought was canola oil to only find out after I poured it in it was peanut oil. I panicked thinking I would have to throw it out and start over. After a quick google search, I found that peanut oil is fine for baking (not just frying) and can be substituted equally for vegetable oil. Phew! I actually somehow forgot to add in my baking powder, too! I didn't realize until it was too late. Oh well, a happy accident. I still liked the way these came out.

After baking I let them cool and hollowed out the center.  (It took great will power to not eat all the crumbs!) I then added about a tablespoon (or two, but who's counting) of really good caramel sauce into the center. You can definitely make your own if you would like, but since I made these last night at 8:30 p.m.  store-bough caramel would have to suffice. I used a caramel sauce from Fran's caramel sauce. If you are lucky enough to come across a jar of this, trust me, it is worth the extra dough.

I topped off these cupcakes with my favorite vanilla buttercream from Annie's Eats. It is a simple buttercream, but it is perfectly light and fluffy. It is not coyingly sweet. You know the frosting kind. That cavity sweet frosting that gets you right in the back of your teeth. This is whipped up for a good 4 minutes in the mixer which creates an airy light texture. It has the perfect blend of butter to confectioner sugar keeping it at the perfect balance of sweet and rich. I didn't have heavy cream, so I used fat free milk. Not as rich, but still provided that liquid I needed to thin it out.

So there you have it. Pot o' gold cupcakes. Perfect for any St. Patty's day celebration..or any day of the week!

Pot O' Gold Cupcakes

Chocolate cupcake recipe (slightly adapted from Hershey's Perfect Chocolate Cake)

* 2 cups sugar
* 1 3/4 cups all purpose flour

* 3/4 cup cocoa powder

* 1 1/2 teaspoon baking soda

* 1 1/2 teaspoon baking powder (not afraid to admit my mistake here..I forgot to put this in!)

* 1 teaspoon salt

* 2 eggs

* 2 teaspoons vanill extract

* 1/2 cup peanut oil (this is what I had on hand, feel free to use vegetable oil)

*1 cup milk, skim

* 1 cup boiling water

1. Heat oven to 350 degrees. Line 2 12-cup muffin pans with cupcake liners.

2. In your mixing bowl, sift together your dry ingredients.

3. Add in your eggs, vanilla, oil and milk and beat for two minutes.

4. Stir in the boiling water (batter will be very thin!).

5. Pour into your prepared muffins filling each cup about 2/3 full.

6. Bake about 16-18 minutes. (I set my timer for 15 minutes and kept a close eye on them. I also gave them a rotation at this time too. One side was cooking a little faster than the others. Every oven is a little different, so keep an eye on yours and take them out when the middles are set).

Vanilla Buttercream Recipe

slightly adapted from Annie's Eats (originally from Cook's Illustrated)

2 1/2 sticks butter, softened

2 1/2 cups confectioners sugar

1/8 tsp. salt

2 tsp. vanilla extract

2 Tbs. milk or heavy cream

1. In a stand mixer fitted with a whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.  Add in confectioners's sugar and salt, beat at medium-low speed for 45 seconds, until most of the sugar is incorporated. Scrape down the bowl at this point, then beat for another 15 seconds.  Scrape down the bowl again, and add in your vanilla and milk (or cream). Beat at medium speed for 15 seconds until incorprated.  Increase the speed to medium-high and beat the mixture for 4 minutes until it is light and fluffy (you may need to stop during this time and give the bowl a good scrape).

Chocolate Peanut Butter Cupcakes

Can I admit something? Ok..good. Summer has started and instead of being full of energy and getting lots done I have been...exhausted. Am I that programmed that without a set schedule everyday, alarm clock buzzing in my ear, and a mile-long to do list I am eh? Blah? *Sigh*  Perhaps I need some protein in my diet. Perhaps I need some sugar. Perhaps I need...a cupcake. I know!  A chocolate cupcake with peanut butter frosting!

Ok, what an argument to have a cupcake in your life huh? Did it work for you too? I hope so. These cupcakes were described as "the best thing I have made thus far" by my Culinary Companion. For a person who does NOT (I know..seriously how can that be?!?) eat sweets that is a BIG statement. I have to agree though, these cupcakes were packing a peanutty punch. Rich. Decadent. Satisfied after one, but kept help thinking of having another one. 

The chocolate cupcake base was the Hershey's Chocolate Cake recipe. The boiling water in this recipe I think is the trick. Yes, don't worry, the batter is runny but results in a fabulously moist cupcake. Nothing is worse than a chocolate cupcake that is dry. Yech. The frosting had me skeptical at first. There was quite a bit of powdered sugar in the recipe. I ended up cutting back on it, and adding a touch more milk. To me, it was just a matter of taste. Add. Mix. Taste some more. Repeat until Peanut Butter Frosting Nirvana is reached. Lick beaters when no one is looking. Oh come on, you know you do it too.

So if your summer is starting on a bit of a low point and is need of a pick me up I suggest these. That July 4th picnic coming up? These will definitely be a hit, I promise. Ok sure they aren't red, white, and blue, but chocolate and peanut butter? An American Classic! You can't go wrong, and maybe after you have one of these your summer will be kicked into high gear.

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions

1. Heat oven to 350°F. Prepare muffin tins with cupcake liners.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).

Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. 

Peanut Butter Frosting

Adapted from Cookies and Cups

1/2 cup butter, room temp (1 stick)

1 cup creamy peanut butter

5 cups sifted powdered sugar

1/4 cup milk (you can add more if your prefer a creamier frosting)

1. Combine butter and peanut butter on medium speed until combined.

2. Slowly add powdered sugar until combined.

3. Add milk until desired consistency is reached.

4. Pipe frosting on cooled cupcakes and garnish with miniature peanut butter cups (optional, but totally worth it)

cake batter truffles

I hope this post brings back happy memories of sprinklers, flip-flops, freeze tag, and other care free summer moments. Memorial Day has come and gone marking the beginning of summer in my book. And this truffle to me is a little package of happy summer moments.  Even as an adult, I still love a funfetti cupcake above all others. Why is that? What is it about adding sprinkles to a vanilla cupcake that puts a smile on my face. Now I suppose I enjoyed a funfetti cupcake more than just in the summer moments, but for some reason it just screams back yard barbeque and pool parties. 

This is a little twist on the funfetti cupcake- cake batter truffles. You can definitely use whatever vanilla cupcake and vanilla buttercream you would like to make these truffles. I chose a recent recipe I posted earlier about. Why? Well, yes those cupcakes were phenomenal. But like the red velvet cupcakes that recently turned into cheesecake truffles, I had leftover vanilla cupcakes in the freezer that succumbed to the same cake truffle fate. Not a bad way to go if you ask me. Roll me in sprinkles and dip me in white chocolate. You won't hear any complaints for me. 


Happy Beginning of Summer everyone. 

Vanilla Cupcakes
Adapted from Annie's Eats


For this recipe I had about a dozen leftover cupcakes. I also used about a half portion of the frosting. I added 1-2 Tbs. of sprinkles. This is one of those "eyeball" recipes. I added enough frosting so the cake crumbs came together, and enough sprinkle to satisfy my soul. 
Please note: the original recipe called for vanilla bean. I, having none on hand  (Let's face it vanilla beans are't cheap!) I simply doubled the vanilla extract to 2 tablespoons. If you choose to use the bean (and I only imagine it can enhance an already great cupcake) scrape the vanilla bean seeds into the bowl of the mixer with the butter and discard the pod (or reserve for another use.)  

Ingredients:
3 cups cake flour
1 tbsp. baking powder
½ tsp. salt
16 tbsp. unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1¼ cups buttermilk, at room temperature
2 tbsp. vanilla extract
Directions:
1. Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  Set aside.
2. In a medium mixing bowl, combine the cake flour, baking powder and salt.  Whisk together and set aside. 
3.Add the butter to the bowl of an electric mixer fitted with the paddle attachment.  Beat on medium-high speed for 3 minutes, until light and creamy in color.  Scrape down the sides of the bowl and beat for one more minute.
4.Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition.  Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition.  Combine the buttermilk and the vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer.
5.Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.I managed to make a full 3 dozen cupcakes)  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.  Replace paper liners and bake remaining batter if desired.  Frost cooled cupcakes as desired.
Yield: approximately 30 cupcakes (like I said I got 36 cupcakes!)


Easy Vanilla ButtercreamIngredients:20 tbsp. (2 ½ sticks) unsalted butter, softened2 ½ cups confectioners’ sugar, sifted1/8 tsp. salt2 tsp. vanilla extract2 tbsp. heavy cream  Directions:In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.  Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.  Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds.  Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds.  Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.  

red velvet cheesecake truffles

What makes red velvet cake better? Add cheesecake. I had some leftover red velvet cupcakes in the freezer that were taking up way too much space. I wanted to do something different with them then simply de-frost and ice with frosting. (Not that it would be a bad idea.) That was when I found this recipe, for carrot cake truffles, originally from Momofuku Milk Bar. These are similar to a cake pop, but instead of combining cake crumbs with frosting, you combine it with what is called liquid cheesecake. It is cupcake meets cheesecake meets truffle. Sorry bikini season..you are just going to have to wait.

To make the liquid cheesecake:

 With a mixer, cream the cream cheese for two minutes.

Add the sugar. 

Cream for another 3-4 minutes until smooth.

In another bowl, combine the cornstarch and salt. Then add your milk and egg and whisk until it is all combined.

Combine the egg mixture with the cream cheese mixture. Mix until combined. Then pour into a lined pan. Then Bake!

For the cake crumbs:

In a bowl, crumble the cupcakes with a fork. Until they look like this:

Then add the liquid cheesecake and roll into balls.

Roll in white chocolate and let cool. This process will be messy! (At least it was for me)

For the red velvet cupcakes (for this recipe I used 12 cupcakes)

2½ cups cake flour
1½ cups sugar
1 tsp. baking soda
2 tbsp. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) liquid red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar
For the frosting:*
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted
Directions:
Preheat the oven to 350° F.  Line cupcake pans with paper liners.  In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.  In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar.  Beat on medium speed until well blended.  Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.
Divide the batter evenly between the prepared liners.  Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired. (I used a large, unlabeled star tip to frost these cupcakes.)
 

For the liquid cheesecake:
8 oz. cream cheese
3/4 c. white sugar, granulated
1 tbsp. cornstarch
1/2 tsp. salt
2 tbsp. milk, whole
1 large egg

Preheat oven to 300°.

Put cream cheese into a medium sized bowl and, using an electric mixer, beat on medium speed for 2 minutes. Scrape down the sides of the bowl with a spatula. Add the sugar and mix for 1-2 minutes until the sugar has been completely incorporated. Scrape down the sides of the bowl.

Whisk together the cornstarch and salt in a medium bowl. Whisk in the milk in a slow, steady stream, then whisk in the egg until the slurry is homogenous.

With the mixer on a medium-low speed, stream in the egg slurry. Paddle for 3-4 minutes until the mixture is smooth and loose. Scrape down the sides of the bowl.

Line the sides and bottom of a 6″ x 6″ baking pan with plastic wrap. Pour the cheesecake batter into the pan and bake for 15 minutes. It is done when it is set on the edges but still jiggly in the center. If the edges aren’t quite set, bake for 5 minute increments until it’s done, no more than 25 minutes.

Cool completely to finish the baking process and allow the cheesecake to set. It will be creamy and spreadable and can be stored in the fridge in an air-tight container for up to a week. 

For the truffles:

Please note: I used 12 regular sized cupcakes for this recipe so I had a little bit more than the recipe called for, I just added a few more tablespoons of the liquid cheesecake. I was able to get almost 2 dozen truffles with the cupcakes. If you don't have red velvet? Feel free to use any flavored cupcake. I just happen to have red velvet in my freezer.

3-4 c. cake scraps

2-4 tbsp. liquid cheesecake

white chocolate, melted

Combine the crushed-up cake with 2 tablespoons of the liquid cheesecake. Mix using your hands. If it is moist enough to knead into a ball then you’re set, if not add some more liquid cheesecake until it will hold its shape. Portion out 12-14 balls of the mixture.

Dip each ball of cake into the white chocolate until well coated. Place finished truffles on parchment paper and put them in the fridge for at least 5 minutes to fully set the chocolate before serving. Truffles can be stored in an airtight container for up to a week.

Vanilla cupcakes with vanilla buttercream

       This cupcake is for all the teachers out there. Teaching. Is. Hard. And Summer. Is. Almost here! On those two notes, doesn't life deserve a cupcake right now? Especially with all the lovely New England sunshine- err, rain we have been having lately.  I do apologize if right now if you are drooling over these cupcakes. I know-Vanilla. The word just screams, "Plain! Boring". But I assure you this little simple package was anything but. I am usually disappointed by vanilla cupcakes I have tried to make at home. However--(are you ready for this next statement?) I do believe I have found my go to vanilla cupcake recipe. And if you know me that is one TALL order. I am always searching for the perfect _______________. Perfect...red velvet. Perfect...carrot cake. The perfect recipe for the best all-american desserts. Oh who am I kidding- the perfect recipe for just about anything you can bake. Why drive myself crazy, you ask? I have absolutely no idea. I am the type of person who if I could afford to would make multiple recipes of vanilla cupcakes to be able to taste test them side by side. I'll leave that to the Cook's Illustrated experts for now.

This cupcake recipe is fairly simple (ok there is a lot of mixing), with not a long list of ingredients. The crumb was fantastically light. Great vanilla taste. The icing- divine. I am honestly surprised I got to the assembling part at all and didn't just lick the entire bowl of batter.

I made these for a last department meeting (so close to summer!) cookout. I love cupcakes. They just put a smile on my face and I figured a cookout to celebrate the end of the school year needed a great cupcake. I chose vanilla because I figured it is an all-around crowd pleaser. And I was right. These didn't last long. I managed to sneak one home for later.

I am now wishing I had snuck two cupcakes.

I used these cute cupcake liners I had recieved as a gift from my sister in a Paula Dean cupcake kit. A well balanced diet is a cupcake in each hand. So true Paula...so true.

Vanilla Cupcakes
Adapted from Annie's Eats

Please note: the original recipe called for vanilla bean. I, having none on hand  (Let's face it vanilla beans are't cheap!) I simply doubled the vanilla extract to 2 tablespoons. If you choose to use the bean (and I only imagine it can enhance an already great cupcake) scrape the vanilla bean seeds into the bowl of the mixer with the butter and discard the pod (or reserve for another use.)  

Ingredients:
3 cups cake flour
1 tbsp. baking powder
½ tsp. salt
16 tbsp. unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1¼ cups buttermilk, at room temperature
2 tbsp. vanilla extract
Directions:
1. Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  Set aside.
2. In a medium mixing bowl, combine the cake flour, baking powder and salt.  Whisk together and set aside.
3.Add the butter to the bowl of an electric mixer fitted with the paddle attachment.  Beat on medium-high speed for 3 minutes, until light and creamy in color.  Scrape down the sides of the bowl and beat for one more minute.
4.Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition.  Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition.  Combine the buttermilk and the vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer.
5.Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.I managed to make a full 3 dozen cupcakes)  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.  Replace paper liners and bake remaining batter if desired.  Frost cooled cupcakes as desired.
Yield: approximately 30 cupcakes (like I said I got 36 cupcakes!)

Easy Vanilla ButtercreamIngredients:20 tbsp. (2 ½ sticks) unsalted butter, softened2 ½ cups confectioners’ sugar, sifted1/8 tsp. salt2 tsp. vanilla extract2 tbsp. heavy cream  Directions:In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.  Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.  Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds.  Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds.  Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.  

Red Velvet Cupcakes

I adore red velvet. Adoration might not even be a strong enough word. This is absolutely pure love-a forever and ever I do kind of love.This recipe for red velvet cupcakes is divine. I had my go-to recipe for red velvet cupcakes, and was extremely hesitant to try another one. If  it ain't broke why fix it? Boy am I glad I did though! I found this recipe on Annie's Eats. Surprise, surprise! I love her blog and can't seem to get enough. Amazing photos and just an overall beautifully done site. Do you give photography lessons? Annie are you listening?

Ok- back to the cupcakes! Red velvet if you are somehow unfamiliar to this delicious dessert it is a buttermilk based cupcake with a hint of cocoa, and of course red food coloring added in! According to history, during World War II, because foods were being rationed bakers used boiled beets to enhance the color of their cakes and also to help retain moisture.  I know some people shy away from the food coloring and still prefer to use the beet method. No beets for me please.  The thought of beets somehow doesn't sit well with me, and frankly food coloring is just plain easier.  A full 2 oz. is used in this recipe and I think the final color on these cupcakes is spot on. 
Frost these with cream cheese frosting and you will surely, sinfully, be grabbing more than one.
P.s. Annie suggests using clear vanilla extract to get an even more pure color.  Having none, I stuck with my favorite brand of pure vanilla extract.

P.p.s I only made one batch of the frosting and was only able to frost half of the cupcakes. What can I say I'm a girl who likes her frosting. If you like frosting as much as I do I would double the recipe. I ended up freezing my "naked", aka unfrosted, cupcakes. Can't let those beauties go to waste!

Red Velvet Cupcakes
Adapted from Annie's Eats
Ingredients:
For the cake:
2½ cups cake flour
1½ cups sugar
1 tsp. baking soda
2 tbsp. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) liquid red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar
For the frosting:*
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted
Directions:
Preheat the oven to 350° F.  Line cupcake pans with paper liners.  In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.  In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar.  Beat on medium speed until well blended.  Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.
Divide the batter evenly between the prepared liners.  Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired. (I used a large, unlabeled star tip to frost these cupcakes.)

Cream Cheese Frosting

Yield: frosts at least 2 dozen cupcakes

Ingredients

10 oz. cream cheese, chilled
6½ tbsp. unsalted butter, at room temperature
3¼ cups confectioners’ sugar, sifted
4 tsp. clear vanilla extract

Directions

• Combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until light and fluffy, about 2-3 minutes.  Add in the confectioners’ sugar and mix on low speed just until incorporated.  Increase the speed to medium-high and beat 2-3 minutes more.  Blend in the vanilla.  Frost.