You just can’t beat a classic, and these tender and moist red velvet cupcakes with rich cream cheese frosting are about as good as it gets.
For the last several weeks I have been testing out red velvet recipes in preparation for Valentine’s Day. I wanted to have something new and fun to share with you, but I kept striking out.
First, there were raspberry red velvet cheesecake bars that needed a lot of work. Insead, I lost interest and gave up.
Then there were red velvet cookies dipped in white chocolate and coconut. They looked really cute, but tasted totally blah.
Lots of manhours and many, many bottles of red food coloring later, I felt a little disheartened. I shelved the whole red velvet quest and redirected my Valentine’s energy to other desserts, like trifle and chocolate cake.
Then yesterday it hit me — what I really wanted was a classic red velvet cupcake. No spins, no twists, and nothing flashy. Just a simple red velvet cake piled high with cream cheese frosting. I’ve had such a recipe on my blog for years, but it was outdated and buried in the archives. I gave in to my craving and decided I’d update the old post while I was at it. So here it is! With new photos and clearer instructions.
The cupcake I gobbled up this afternoon hit the spot, and I plan to enjoy many more over the long weekend. You probably should too.
Note: This recipe was originally published in May 2011. Pictures have been updated and the recipe has been scaled down to make a more realistic amount of cupcakes.
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