Mealtime Magic: One Bowl Red Velvet Cupcakes with Vanilla Cream Cheese Frosting

Disclosure: I received complimentary products to facilitate this post. All opinions are my own.

I recently got to check out the book One Bowl Baking: Simple, From Scratch Recipes for Delicious Desserts. I love it! As a busy mom who loves to make things from scratch instead of buying processed foods, this was the perfect combination of both of those desires in the kitchen. I haven't tried every recipe in it, but all of the ones I have tried have been delicious. I highly recommend this book for any busy mom who wants to make instead of buy treats. Here's one example recipe I was able to share.

Red Velvet Cupcakes With Vanilla Cream Cheese Frosting

Simply stated, red velvet cupcakes delight everyone. They never failed to fly off the shelves at my store. These cupcakes are moist from buttermilk and have a subtle chocolate flavor. Add just enough coloring to tint the batter. Too much red food coloring may impart an off flavor.

Makes 12

CUPCAKE BATTER:

6 tablespoons (3 ounces or 85 grams) unsalted butter, softened

1 cup (7 ounces or 200 grams) granulated sugar

1/2 teaspoon salt

4 teaspoons vegetable oil

1 large egg

1 large egg yolk

2/3 cup (160 mL) buttermilk, room temperature

1 1⁄2 teaspoons vanilla extract

2 tablespoons red food coloring

1 1⁄3 cups (6 2⁄3 ounces or 190 grams) all-purpose flour

2 tablespoons cocoa powder

1⁄2 teaspoon baking soda

FROSTING:

10 ounces (285 grams) cream cheese, softened

4 tablespoons (2 ounces or 55 grams) unsalted butter, softened

1⁄2 cup (2 ounces or 55 grams) confectioners’ sugar

1⁄2 teaspoon vanilla extract

TO MAKE THE CUPCAKES:

Place an oven rack in the middle position. Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners. In a large bowl, stir the butter, sugar, and salt until combined. Whisk in the oil, then the egg, egg yolk, buttermilk, vanilla, and food coloring until completely combined. Add the flour, cocoa, and baking soda to the bowl, then whisk gently until combined. Scoop the batter into the cupcake cups and bake until just firm, about 18 to 20 minutes. Let the cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

TO MAKE THE FROSTING:

In a large bowl, whisk the cream cheese, butter, and confectioners’ sugar until combined and creamy. Add the vanilla and continue to whisk until the frosting is slightly lightened, about 30 seconds. Spoon about 2 tablespoons of frosting on each cupcake to frost.