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RECIPE
13 INGREDIENTS16 STEPS1HR

Georgetown Cupcake's Red Velvet Cupcake

4.7
3 Ratings

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Find out the secret to Georgetown's famous Red Velvet Cupcakes. This recipe makes 18 to 24 cupcakes.
1HR
Total Time

POPSUGAR FOOD

POPSUGAR Food is the go-to place for all things foodie, including everyday recipes, party plans, and food trends!
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Ingredients

US / METRIC
Servings:
12
Serves 12
1 cup
Unsalted Butter , room temperature
1 3/4 cups
2 1/2 Tbsp
Unsweetened Cocoa Powder , sifted
1/4 cup
Red Food Coloring
1 1/4 tsp
Pure Vanilla Extract
1 tsp
1 1/2 cups
Whole Milk
3 1/4 cups
1/2 Tbsp
Baking Soda
3/4 cup
Cream Cheese , room temperature
4 cups
Powdered Confectioners Sugar , sifted

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Nutrition Per Serving

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CALORIES
604
FAT
22.4 g
PROTEIN
6.6 g
CARBS
95.1 g

Cooking Instructions

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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 (12 tablespoon) and Granulated Sugar (1 3/4 cup) on medium speed for 3-5 minutes or until light and fluffy.
Step 4
Lower speed and add Large Egg (2), one at a time, mixing slowly after each addition.
Step 5
In a small bowl, whisk together Unsweetened Cocoa Powder (2 1/2 tablespoon), Red Food Coloring (4 tablespoon), and Pure Vanilla Extract (1 teaspoon). On low speed, slowly add this to the stand mixer bowl, mixing until well incorporated.
Step 6
In a small bowl, combine Salt (1 teaspoon) and Whole Milk (1 1/2 cup).
Step 7
On a low speed, alternate between adding a third of the All-Purpose Flour (3 1/4 cup), 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 1/2 teaspoon) and Apple Cider Vinegar (1 1/2 teaspoon) 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 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 (6 ounce) and Unsalted Butter (4 tablespoon) on medium to high speed until light and fluffy.
Step 12
Beat in Pure Vanilla Extract (1/4 teaspoon).
Step 13
On a low speed, slowly mix in Powdered Confectioners Sugar (4 cup) 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 16
Serve and enjoy!

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Nutrition Per Serving
Calories
604
% Daily Value*
Fat
22.4 g
29%
Saturated Fat
13.5 g
68%
Trans Fat
0.2 g
--
Cholesterol
94.0 mg
31%
Carbohydrates
95.1 g
35%
Fiber
1.4 g
5%
Sugars
69.0 g
--
Protein
6.6 g
13%
Sodium
453.4 mg
20%
Vitamin D
--
--
Calcium
61.1 mg
5%
Iron
1.9 mg
11%
Potassium
122.3 mg
3%
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