</a><p>Something about red velvet cupcakes is simply magical; especially when they're made with Georgetown Cupcake's</a> top-notch recipe. Watch the video to learn the beloved bakery's secrets to creating these crave-worthy cupcakes, then put on an apron and get baking.<br /></p><br /><p></p><br /><p><br /></i></a> Red Velvet Cupcakes With Vanilla Cream Cheese Frosting From The Cupcake Diaries</a> by Katherine Kallinis Berman and Sophie Kallinis LaMontagne<br /></p> Ingredients<ol><b>For the cupcakes:</b></li><br />12 tablespoons unsalted butter, at room temperature</li><br />1 3/4 cups granulated sugar</li><br />2 large eggs</li><br />2 1/2 tablespoons cocoa powder, sifted</li><br />4 tablespoons no-taste red food coloring</li><br />1 teaspoon pure vanilla extract</li><br />1 teaspoon salt</li><br />1 1/2 cups whole milk</li><br />3 1/4 cups all-purpose flour, sifted</li><br />1 1/2 teaspoons baking soda</li><br />1 1/2 teaspoons apple cider vinegar</li></ol><br /><ol><b>For the vanilla cream cheese frosting:</b></li><br />6 ounces cream cheese, at room temperature</li><br />4 tablespoons unsalted butter, at room temperature</li><br />1/4 teaspoon pure vanilla extract</li><br />4 cups confectioners' sugar, sifted</li></ol><br /> Directions<ol><br /><li>For the cupcakes: Preheat the oven to 350ºF. Line 2 standard cupcake pans with paper baking cups.</li><br /><li>In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar at medium speed for 3-5 minutes or until light and fluffy. Lower speed and add eggs, one at a time, mixing slowly after each addition. In a small bowl, whisk together cocoa powder, red food coloring, and vanilla. On low speed, slowly add this to the stand mixer bowl, mixing until well incorporated. In a small bowl, combine salt and milk. On a low speed, alternate between adding a third of the flour, followed by a third of the milk, and mix. Repeat and mix until incorporated, and stop to scrape down the bowl as needed. In a small bowl, quickly stir baking soda and apple cider vinegar together (it will fizz!) then pour this reaction into the batter. Mix until just incorporated.</li><br /><li>Using a standard-size, spring-release ice cream scooper, scoop batter into the lined cupcake pans so each well is 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.</li><br /><li>For the frosting: In the bowl of an stand mixer fitted with a paddle attachment; beat cream cheese and butter on medium to high speed until light and fluffy. Beat in vanilla extract. On a low speed, slowly mix in confectioners' sugar until well combined. Then beat on a high speed for at least 2 minutes to ensure a light and fluffy frosting.</li><br /><li>Transfer frosting into a plastic piping bag fitted with a round metal tip. Make sure cupcakes are completely cooled before piping the frosting on each cupcake.</li><br /></ol><br /> Information
