Just looking at this great photo will make you hungry for this awesome cupcake recipe. Perfect for any special occasion or party…or even just for a Monday evening treat your guests or family will love this cupcake.
Red Velvet Cupcake with Canoli Frosting
- 4 Tbsp butter, room temperature
- 3/4 cup sugar
- 1 egg
- 3 Tbsp unsweetened cocoa powder
- 2 Tbsp red food coloring (optional)
- 1/2 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 tsp white vinegar
- 1/2 cup butter, softened
- 8 ounces Marscarpone Cheese Softened
- 8 ounces Cream Cheese, Softened
- 2 1/2 cups Powdered Sugar
- 1 cup Mini Chocolate Chips
Preheat oven to 350F. Line cupcake/muffin tin with liners; set aside.
Cream butter and sugar together with an electric mixer until light and fluffy. This will take 2-3 minutes. Add in eggs, and beat on high until incorporated.
In a separate mixing bowl, combine cocoa, vanilla, and red food coloring (optional). This will make a (thick) paste. Add it to the batter, and mix with electric mixer until combined.
Slowly add half of the buttermilk to the mixture. Beat on low, adding half of the flour and salt. Mix until combined, repeat the process, beating on high until the mixture is smooth.
Add baking soda and white vinegar, beating on high for 1-2 minutes or until well incorporated.
Spoon batter into cupcake liners. Bake for about 23 minutes or until toothpick inserted comes out clean. Allow to cool completely before frosting.
Make the frosting:
Beat butter, marscarpone, and cream cheese together. Add powdered sugar and beat until light and fluffy. Allow to cool in the refrigerator while cupcakes are cooling. so frosting is stiff enough to pipe. If it’s not stiff enough, add more powdered sugar or frost with knife or spoon. Top with mini chocolate chips.
Recipe: Hummingbird Bakery Cookbook
Frosting: Tasty Kitchen
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