Description
Ina Garten’s red velvet cupcake recipe delivers classic Southern charm with rich cream cheese frosting. Delicate cocoa-infused cake layers pair perfectly with tangy cream cheese for an irresistible dessert you’ll eagerly share with friends.
Ingredients
Scale
- 8 oz (226 g) cream cheese, at room temperature
- 12 tbsps (1½ sticks or 170 g) unsalted butter, at room temperature
- 3½ cups (0.79 kg) confectioners’ sugar
- ½ tsp pure vanilla extract
Instructions
- Creaming Base: In an electric mixer fitted with a paddle attachment, combine softened cream cheese, room temperature butter, and pure vanilla extract. Blend at medium speed until ingredients are harmoniously incorporated, avoiding overmixing.
- Sugar Integration: Gradually sift powdered sugar into the mixture while running the mixer at low speed. Continue blending until the frosting develops a silky, uniform consistency with no visible sugar granules.
- Texture Refinement: Check the frosting’s stability and spreadability. If the mixture seems too soft, chill in the refrigerator for 10-15 minutes to enhance structural integrity and improve piping or spreading characteristics.
Notes
- Chill for Perfect Consistency: Refrigerate the frosting for 10-15 minutes if it seems too soft, helping to create a stable, spreadable texture ideal for cake decorating.
- Avoid Overmixing: Blend ingredients just until incorporated to prevent a runny or dense frosting, maintaining a light and creamy consistency.
- Use Room Temperature Ingredients: Ensure cream cheese and butter are softened to room temperature for smooth blending and preventing lumpy texture.
- Sift Powdered Sugar Carefully: Gradually add sifted powdered sugar at low speed to prevent clumping and achieve a silky, lump-free frosting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 188
- Sugar: 31 g
- Sodium: 100 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg