Recipe Background
The secret behind great Red Velvet Muffins is to remember the scarlet color is just a lovely decoration. In the end, Red Velvet Muffins are just wonderful, moist, sweet chocolate muffins with a lovely, luxurious, tangy, creamy cream cheese frosting on top! The rosy color is definitely inviting and whimsical though, which is why Red Velvet Muffins are so inviting! They make a classic cupcake into a breakfast treat! Yay!
The secret behind great Red Velvet Muffins is to remember the scarlet color is just a lovely decoration. In the end, Red Velvet Muffins are just wonderful, moist, sweet chocolate muffins with a lovely, luxurious, tangy, creamy cream cheese frosting on top! The rosy color is definitely inviting and whimsical though, which is why Red Velvet Muffins are so inviting! They make a classic cupcake into a breakfast treat! Yay!
Ingredients
For the muffins:
- 1 1/2 sticks unsalted butter room temperature
- 1 1/4 cups granulated sugar
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk room temperature
- red food coloring to taste
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
For the cream cheese frosting:
- 1/2 cup cream cheese room temperature
- 1/4 cup mascarpone cheese room temperature
- 1/4 cup powdered sugar sifted
Directions
- Preheat the oven to 350 degrees F.
- Prepare a 12-cup muffin tin with muffin liners.
- In a large bowl, add the butter and the granulated sugar and use an electric handheld mixer on medium speed to beat them together until light and fluffy.
- Add the eggs to the butter mixture, 1 at a time, and beat into the butter mixture until incorporated before adding the next one.
- Add the vanilla extract to the butter mixture and beat to combine.
- In a bowl, add the milk and the red food coloring and stir to combine.
- Slowly stream the milk mixture into the butter mixture, while beating on low, until combined.
- Sift the flour, the cocoa powder, the baking powder, and the salt into the butter mixture and fold to combine until a batter just forms. Be careful not to overmix.
- In a small bowl, add the vinegar and the baking soda and mix to combine. It will bubble slightly.
- Immediately fold the vinegar mixture into the muffin batter until just combined.
- Fill the prepared muffin tin evenly with the batter, filling each well about 3/4 full.
- Bake the muffins until a toothpick inserted in the center comes out clean, about 20-22 minutes. Be careful not to overbake.
- Allow the muffins cool to room temperature.
- In a bowl, add the cream cheese, the mascarpone cheese, and the powdered sugar and use a clean electric handheld mixer on medium speed to beat until a light and fluffy frosting. Do not overbeat.
- Pipe the frosting evenly over the muffins.
- Serve.
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