It’s hard to believe but it’s been over a year since I’ve made a batch of Red Velvet Cupcakes.
But I think at some point, I had just overdosed on them.
Yes, My Friends…….I had too much of a good thing.
But then the next thing I knew it, the holidays were smacking me upside the head. Everywhere you looked it was hues of blues, silvers….green, red. I just had to bring out my tried and true Red Velvet recipe to ring in the holiday cheer. The beautiful color is just so darn festive.
And let’s face it. It would be near “Grinch-like” if I didn’t.
To add a little different flair to my Red Velvet Cuppies, I decided to swap out my favorite cream cheese frosting with a super decadent and sweet White Chocolate Buttercream. It was a nice change from the tangy cream cheese but if you don’t like sweet frostings or want to cut back a bit, you may want to stick with the classic.
But c’mon now—it’s the holidays! I won’t tell if you don’t :)
Red Velvet Cupcakes with White Chocolate Buttercream
Makes approximately 18-20 Regular Sized Cupcakes
1¼ Cups All Purpose Flour
½ Teaspoon Baking Soda
¼ Teaspoon Salt
1½ Tablespoons High Quality Unsweetened Cocoa Powder
½ Cup Unsalted Butter, room temperature
1 Cup Granulated Sugar
2 Large Eggs, room temperature
½ Cup Sour Cream
½ Cup Milk
1 Teaspoon Vanilla Extract
2-3 Tablespoons Red Food Color, depending on desired intensity of color
White Chocolate Buttercream:
10 Ounces Unsalted Butter, room temperature
6 Ounces White Chocolate, melted and cooled
3-4 Cups Sifted Confectioner Sugar, varies due to preferred frosting consistency
1 Teaspoon Vanilla Extract
2-3 Tablespoons Milk, if needed
*Optional: White Chocolate Shavings to top the cupcakes.
Preheat the oven to 350°degrees and place paper liners in pans.
In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
In a standing mixer, beat butter and sugar until light and fluffy for about 3-4 minutes. Beat in eggs, one at a time. Add milk, sour cream, vanilla, and food color. Slowly incorporate dry ingredients until well blended.
Fill each lined cup 2/3 full. Bake for approximately 18-20 minutes, rotating halfway between baking time. Cupcakes are done when a toothpick inserted in the center comes clean. Cool completely in pans on top of a wire rack.
While cupcakes are baking, prepare the frosting. In an electric mixer fitted with the paddle attachment, cream together the vanilla and butter until fluffy. Add the white chocolate and whip until combined. Gradually add in the confectioners’ sugar, a few tablespoons at a time. Continue adding sugar to desire consistency. Should the buttercream appear dry, whip in a tad of milk.
When cupcakes are thoroughly cooled, frost or pipe decorate swirls on top. Sprinkle with white chocolate shavings.