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auntie em's red velvet cupcakes

patrickmeyer avatar
Recipe by
Patrick Meyer
@patrickmeyer
Greenville, SC

This recipe comes from a restaurant in LA that makes the BEST cupcakes! The cake will be moist and RED and the frosting will be silky and smooth. For those of you without a kitchen scale here are the cup conversions for the flour and sugar. Flour: 15 1/2 ounces = 3 1/2 cups Sugar: 13 ounces= 3 cups These cupcakes are insanely good and I hope you enjoy them.

yield 12 serving(s)
prep time 1 Hr
cook time 40 Min
method Bake

Ingredients For auntie em's red velvet cupcakes

  • CUPCAKES
  • 15 1/2 oz
    all purpose flour
  • 1 1/4 tsp
    baking soda
  • 1 1/4 tsp
    salt
  • 1 1/4 tsp
    unsweetened cocoa powder
  • 1 1/2 c
    vegetable oil
  • 13 oz
    granulated sugar
  • 1 1/4 c
    buttermilk
  • 3
    eggs
  • 2 Tbsp
    plus 2 teaspoons liquid red food coloring (not gel)
  • 1 1/4 tsp
    vinegar
  • 1 1/4 tsp
    pure vanilla extract
  • 1/8 c
    water
  • CREAM CHEESE FROSTING
  • 1 1/2 lb
    cream cheese, at room temperature
  • 1 lb
    butter, at room temperature
  • 2 lb
    powdered sugar, sifted
  • 1 Tbsp
    pure vanilla extract
  • red nonpareils, for ganish

How To Make auntie em's red velvet cupcakes

  • 1
    Preheat oven 350 degrees F.
  • 2
    Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
  • 3
    In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
  • 4
    Line 2 6-cup jumbo cupcake pans with jumbo paper liners, scoop the batter into the liners and bake at 350 degrees F for 30-40 minutes or until the toothpick comes out clean. Let cool.
  • 5
    Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
  • 6
    The frosting can be used right away, or stored in the refrigerator up to a week.
  • 7
    Frost cooled cupcakes with the cream cheese frosting. Garnish with nonpareils.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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