Cupcakes…you all know I have a thing for them! For some reason they are my go to baking item and they are my favorite thing to decorate! I have been trying to step outside the box and experiment with different flavors, textures, colors, etc. Although I have made this red velvet recipe once before, I never featured it on my blog, so I decided to make it again. This recipe is from the New York Times and yields 3 cake layers, so scale it down if you do not need that much batter. I actually used the recipe as stated and ended up with about 30 large cupcakes. This recipe is so easy and delicious and was introduced to me by a great gal on a food board. I paired the cupcakes with a delicious cream cheese frosting from my good friend, Em, The Repressed Pastry Chef. If you love Red Velvet Cake and have never tried this recipe, do it….I promise you will not be dissappointed!
For the Red Velvet Cake Recipe, click here.
For the Cream Cheese Frosting Recipe, click here.
Oh, and if ya love that cake stand in the first pic, click here.
Enjoy!

This post may contain affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.