Red Velvet Cupcakes with Creole Cream Cheese Frosting

Tangy Creole cream cheese tops these moist red velvet cupcakes, which are easy to make for holiday potlucks.

CAL/SERV:343

YIELDS:12

PREP TIME:0 hours 10 mins

COOK TIME:0 hours 22 mins

TOTAL TIME:0 hours 32 mins

INGREDIENTS

CUPCAKES:

1 c. all-purpose flour

2 tbsp. unsweetened cocoa powder

3/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 c. unsalted butter

3/4 c. sugar

2 large eggs

1/2 c. buttermilk

1 tbsp. liquid red food coloring

1 tsp. vanilla extract

1/2 tsp. vinegar

FROSTING:

8 oz. Creole cream cheese (or use 1 eight-ounce package softened cream cheese with 1 teaspoon lemon juice stirred in)

4 tbsp. unsalted butter

1 1/2 c. confectioners' sugar

1/2 tsp. vanilla extract

DIRECTIONS

To make cupcakes: Heat oven to 350 degrees F. Line 12-cup muffin pan with paper liners. In a small bowl, whisk flour, cocoa, baking powder, baking soda, and salt. In a large bowl, with mixer on medium speed, beat butter and sugar until light and creamy. Beat in eggs, 1 at a time. In a glass measure, combine buttermilk, food coloring, vanilla, and vinegar. With mixer on low, beat in flour mixture in thirds, alternating with buttermilk mixture, until blended. Beat 2 minutes, scraping bowl occasionally, until batter is smooth. Divide batter evenly among muffin cups.
Bake 18 to 22 minutes, until a pick inserted into cupcakes comes out clean. Let cool in pan 5 minutes before removing to a wire rack to cool completely.
To make frosting: In a large bowl, with electric mixer on medium, beat cream cheese and butter until well blended. Add confectioners' sugar and vanilla and beat until smooth and fluffy. Frost cupcakes and refrigerate to firm up frosting. Bring to room temperature before serving.
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