Red Velvet Cupcakes with Vanilla Buttercream

I know I'm not the only person who feels this way, but I am so over winter. At this point I really want to fast-forward to spring and warmer weather. I won't mind if I never hear the term "polar vortex" again. I am glad that this month is coming to an end though because I always find January to be somewhat of a boring month. February is  a little bit better with longer days and Valentines Day to look forward to.

In an effort to look forward to February, I made these Red Velvet Cupcakes with Vanilla Buttercream this past weekend. Although cream cheese frosting is often the go-to choice, I wanted to switch things up a bit and use one of my all-time favorite buttercream recipes. I don't think you could go wrong either way though. Sometimes I find red velvet cupcakes a little too dry for my taste, but I found this version to be perfectly sweet and flavorful. So here is to warmer days and plenty of sweet treats in February- enjoy!

Red Velvet Cupcakes with Vanilla Buttercream
Recipe adapted from Tracey's Culinary Adventures (cupcakes adapted from Saveur, buttercream adapted from Cook's Illustrated)

2 1/2 cups cake flour
1 1/2 cups granulated sugar
1 tbsp unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
2 large eggs, at room temperature
1 1/4 cups vegetable oil
1 cup buttermilk, at room temperature
1 tsp red gel food coloring
1 tsp vanilla extract
1 tsp white vinegar

Vanilla Buttercream:
1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups powdered sugar
1/4 tsp salt
1 tbsp vanilla extract
2 tbsp heavy cream

Preheat the oven to 350 degrees F. Line two muffin pans with paper liners and set aside.

In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda and salt. In a large bowl, combine the eggs, vegetable oil, food coloring, vanilla extract and white vinegar. Whisk until smooth and combined. Add the dry ingredients to the wet ingredients. Whisk until fully combined, about 1-2 minutes.

Divide the batter between the prepared muffin cups, filling each cup about 3/4 full. Bake for 17-19 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool for a few minutes in the pan before transferring to a wire rack to cool completely.

While the cupcakes are cooling, prepare the frosting. In the bowl of a stand mixer fitted with the whisk attachment, beat the butter until light and creamy, about 1-2 minutes. With the mixer on low speed, add the powdered sugar and salt. Gradually increase the speed of the mixer and beat until fully combined and smooth. Scrape down the sides of the bowl as necessary. Add the vanilla extract and heavy cream. Beat until light and creamy, about 3-4 minutes. Scrape down the sides of the bowl as necessary. Frost fully cooled cupcakes as desired.