Cinnamon Cream Cheese Frosting and Red Velvet Cupcakes

The reason I put the frosting first is because I thought the frosting to be amazing. And I’m not particularly fond of red velvet cake, so I never think that is tasty.
I made some cupcakes for a new baby and his family this week. The frosting – goodness, I could have eaten all of it! It will go on some fall cakes (perfect for a pumpkin cake, maple apple cake, etc).

Red Velvet Cupcakes (makes 12)

4 T unsalted butter, softened
3/4 cup sugar
1 egg
2 1/2 T cocoa powder
1 oz red food coloring (about 3 T)
1/2 tsp vanilla
1/2 cup buttermilk
1 c plus 2 T flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp white vinegar

325 degrees. Cream first three. Mix a paste with the cocoa, red food coloring and vanilla, mix with creamables. Add buttermilk. Add dry and alternate. End with the splash of vinegar. Mix well. Put in 12 cupcake liners and cook for about 22 minutes. (I sprayed the liners)

2 1/2 cup 10x sugar
3 T unsalted butter, softened
4 oz 1/3 less fat cream cheese
1/4 tsp cinnamon

Cream cheese and butter – mix. Add in sugar. Put in cinnamon at end – mix well. Frost. Don’t eat all the frosting before it gets on the cupcakes! 🙂

About kimddavidson

I am bought with the blood of Christ and being graced every day to know Him more. I am a writer. Love to read, run, hang out, watch movies, cook, bake, work hard/play harder. God is so abundantly good to me.
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