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Georgetown Cupcake's Red Velvet Cupcake
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Recipe

13 INGREDIENTS • 16 STEPS • 1HR

Georgetown Cupcake's Red Velvet Cupcake

4.8
5 ratings
Find out the secret to Georgetown's famous Red Velvet Cupcakes. This recipe makes 18 to 24 cupcakes.
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POPSUGAR FOOD
POPSUGAR Food is the go-to place for all things foodie, including everyday recipes, party plans, and food trends!
http://www.popsugar.com/food
Find out the secret to Georgetown's famous Red Velvet Cupcakes. This recipe makes 18 to 24 cupcakes.
1HR
Total Time
$1.52
Cost Per Serving
Ingredients
Servings
12
US / Metric
Unsalted Butter
1 cup
Unsalted Butter, room temperature
Granulated Sugar
1 3/4 cups
Unsweetened Cocoa Powder
2 1/2 Tbsp
Unsweetened Cocoa Powder, sifted
Red Food Coloring
1/4 cup
Red Food Coloring
Pure Vanilla Extract
1 1/4 tsp
Pure Vanilla Extract
Salt
1 tsp
Whole Milk
1 1/2 cups
Whole Milk
All-Purpose Flour
3 1/4 cups
Baking Soda
1/2 Tbsp
Baking Soda
Cream Cheese
3/4 cup
Cream Cheese, room temperature
Powdered Confectioners Sugar
4 cups
Powdered Confectioners Sugar, sifted
Nutrition Per Serving
VIEW ALL
Calories
604
Fat
22.4 g
Protein
6.6 g
Carbs
95.1 g
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Georgetown Cupcake's Red Velvet Cupcake
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POPSUGAR FOOD
POPSUGAR Food is the go-to place for all things foodie, including everyday recipes, party plans, and food trends!
http://www.popsugar.com/food
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Line 2 standard cupcake pans with paper baking cups.
step 3
In the bowl of a stand mixer fitted with a paddle attachment, cream together Unsalted Butter (3/4 cup) and Granulated Sugar (1 3/4 cups) on medium speed for 3-5 minutes or until light and fluffy.
step 3 In the bowl of a stand mixer fitted with a paddle attachment, cream together Unsalted Butter (3/4 cup) and Granulated Sugar (1 3/4 cups) on medium speed for 3-5 minutes or until light and fluffy.
step 4
Lower speed and add Farmhouse Eggs® Large Brown Eggs (2), one at a time, mixing slowly after each addition.
step 4 Lower speed and add Farmhouse Eggs® Large Brown Eggs (2), one at a time, mixing slowly after each addition.
step 5
In a small bowl, whisk together Unsweetened Cocoa Powder (2 1/2 Tbsp), Red Food Coloring (1/4 cup), and Pure Vanilla Extract (1 tsp). On low speed, slowly add this to the stand mixer bowl, mixing until well incorporated.
step 5 In a small bowl, whisk together Unsweetened Cocoa Powder (2 1/2 Tbsp), Red Food Coloring (1/4 cup), and Pure Vanilla Extract (1 tsp). On low speed, slowly add this to the stand mixer bowl, mixing until well incorporated.
step 6
In a small bowl, combine Salt (1 tsp) and Whole Milk (1 1/2 cups).
step 6 In a small bowl, combine Salt (1 tsp) and Whole Milk (1 1/2 cups).
step 7
On a low speed, alternate between adding a third of the All-Purpose Flour (3 1/4 cups), followed by a third of the milk, and mix. Repeat and mix until incorporated, and stop to scrape down the bowl as needed.
step 7 On a low speed, alternate between adding a third of the All-Purpose Flour (3 1/4 cups), followed by a third of the milk, and mix. Repeat and mix until incorporated, and stop to scrape down the bowl as needed.
step 8
In a small bowl, quickly stir Baking Soda (1/2 Tbsp) and Apple Cider Vinegar (1/2 Tbsp) together (it will fizz!) then pour this reaction into the batter. Mix until just incorporated.
step 8 In a small bowl, quickly stir Baking Soda (1/2 Tbsp) and Apple Cider Vinegar (1/2 Tbsp) together (it will fizz!) then pour this reaction into the batter. Mix until just incorporated.
step 9
Using a standard-size, spring-release ice cream scooper, scoop batter into the lined cupcake pans so each well is 2/3 full.
step 9 Using a standard-size, spring-release ice cream scooper, scoop batter into the lined cupcake pans so each well is 2/3 full.
step 10
Bake for 18-20 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.
step 10 Bake for 18-20 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.
step 11
For the frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat Cream Cheese (3/4 cup) and Unsalted Butter (1/4 cup) on medium to high speed until light and fluffy.
step 11 For the frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat Cream Cheese (3/4 cup) and Unsalted Butter (1/4 cup) on medium to high speed until light and fluffy.
step 12
Beat in Pure Vanilla Extract (1/4 tsp).
step 12 Beat in Pure Vanilla Extract (1/4 tsp).
step 13
On a low speed, slowly mix in Powdered Confectioners Sugar (4 cups) until well combined.
step 14
Then beat on a high speed for at least 2 minutes to ensure a light and fluffy frosting.
step 15
Transfer frosting into a plastic piping bag fitted with a round metal tip. Make sure cupcakes are completely cooled before piping the frosting on each cupcake.
step 15 Transfer frosting into a plastic piping bag fitted with a round metal tip. Make sure cupcakes are completely cooled before piping the frosting on each cupcake.
step 16
Serve and enjoy!
step 16 Serve and enjoy!
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Tags
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American
4th of July
Shellfish-Free
Vegetarian
Dessert
Valentine's Day
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