Tuesday was my manager’s birthday, so I brought in these cupcakes Monday to celebrate. We embarrassed her by singing her Happy Birthday, but that’s a birthday pain we all have to endure, right?
I brought in these red velvet cupcakes with cream cheese frosting for everyone to celebrate because, honestly, who wouldn’t love homemade cream cheese frosting? In my opinion, cream cheese frosting (or frosting in general) is always better when it’s homemade, but the red velvet cake is from a box (I took is easy this time around).
Cupcake ingredients (24 cupcakes):
- 1 box of Red Velvet cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup water
- 2 packages of 8 oz. cream cheese at room temperature
- 1/2 cup (1 stick) of butter, softened
- 2 cups sifted confectioners sugar
- 1 tsp vanilla extract
First, mix your cake according to the instructions on the box. (easy peezy, right?) Pop the batter into your cupcake tins (2/3 full) for about 15-18 mins, depending on your mix instructions.While they bake, mix your frosting. Mix together your softened cream cheese and butter until well mixed. Add in vanilla and sift in the sugar as you continue to mix for several minutes. This will keep help you achieve the right texture. Pop the frosting in fridge until your cupcakes are cooled enough to pipe the frosting. You’ll want to use a wide frosting tip for these.Take it slow with your frosting and when you’re finished, keep the cupcakes in the fridge until they’re ready to eat. These combinations will make the perfect cupcake-to-frosting ratio. Enjoy!