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Back to: Red Velvet Cupcakes with Cream Cheese Frosting

To learn how to make Red Velvet Baked Donuts with Cream Cheese Glaze, follow along with Ms. Taco with the video below!

Red Velvet Baked Donuts with Cream Cheese Glaze Recipe

Equipment

Measuring cups
Measuring spoons
Medium Bowl
Large Bowl
Rubber spatula
Whisk
Spoon
Electric mixer
Toothpicks
2 Muffin Tins
Paper Liners
Oven mitts
Oven
Cooling racks

Ingredients

FOR THE CUPCAKES

1 cup all-purpose flour
3 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup butter + 1 tbsp, room temperature
3/4 cup sugar
2 eggs
3/4 tsp vanilla extract
4 drops red food coloring
1/3 cup sour cream
1/4 cup whole milk
1/3 cup beet puree from 1 (8oz) can beets, drained, juice served (Optional)
1/4 cup beet juice optional

FOR THE CREAM CHEESE FROSTING

12 oz cream cheese 1 1/2 packages
6 tbsp unsalted butter 3/4 sticks, room temperature
1 tsp vanilla extract
1 cup confectioners’ sugar

Instructions

FOR THE CUPCAKES

Preheat oven to 350 degrees F. Fill muffin tins with paper liners
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt
In a large bowl, using an electric mixer, beat together the sugar and butter until light and fluffy, about 2 to 3 minutes on low. It’s important to get it fluffy
Add the eggs one at a time, allowing each egg to be blending in by the mixer before adding the next one
Beat in the vanilla, food coloring, sour cream and milk
Gradually add the flour mixture to the butter mixture. Mix with electric mixer until fully mixed in
Scrape down the sides of the large mixing bowl with the rubber spatula and gently mix any extra batter from the sides into the main batter. Do not over mix
Using a spoon, evenly divide the batter between the muffin tins
Bake about 20 minutes, or until a toothpick inserted in the middle of the cupcakes comes out clean
Halfway through baking, rotate the two pans in the oven so that the one on the bottom rack is now on the top rack and vice versa
Remove from the oven and allow to cool completely, for about one hour

FOR THE CREAM CHEESE FROSTING

In a chilled mixing bowl, combine the cream cheese, butter and vanilla
Beat with an electric mixer on low and then medium until well blended, light and fluffy
Gradually beat in the sugar and mix until thoroughly combined
Frost your cupcakes once they are cooled
Enjoy!

Notes

Take It Down A Notch – Make the cupcakes from scratch, but purchase prepared cream cheese frosting to ice them to save time.Kick It Up A Notch – One of the best experiments for this recipe for an older Tiny Chef would be using beet puree instead of food dye to create the “red” color. Add beet puree and beet juice. Omit the red dye and milk entirely.

Nutrition