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Before you jump to Red Velvet Cupcakes with Cream Cheese Frosting recipe, you may want to read this short interesting healthy tips about Snacks that give You Power.

We are very mindful that having healthy foods can help us feel better within our bodies. If we eat more healthy meals and less of the unhealthy ones we typically feel much better. Eating more fresh vegetables helps you feel much better than eating a slice of pizza. Sometimes it’s hard to find wholesome foods for treats between meals. Finding snack foods that really help us feel better and boost our stamina often involves lots of shopping and meticulous reading of labels. There’s nothing like one of these healthy foods when you need an energy-boosting treat.

Yogurt is often a snack a lot of people neglect. Sometimes people choose to eat yogurt over a healthy lunch which is not the right idea. You cannot beat yogurt whenever it comes to a wholesome snack though. It is a protein-rich source of healthy nutritional vitamins. Yogurt is very easy for the human body to digest and, dependent on the type of culture used to make the yogurt youre eating, can also help normalize your digestive system. Try including some wholesome nuts to unsweetened low fat yogurt for a healthy snack idea. It’s an simple way to reduce sugar while still enjoying a yummy snack.

A large variety of instant health snacks is easily available. Choosing to live a healthy way of life can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to red velvet cupcakes with cream cheese frosting recipe. You can cook red velvet cupcakes with cream cheese frosting using 18 ingredients and 9 steps. Here is how you do that.

The ingredients needed to cook Red Velvet Cupcakes with Cream Cheese Frosting:

1. You need Cupcakes
2. Get 4 tbsp unsalted butter
3. Get 3/4 cup granulated sugar
4. Provide 1 large egg
5. Take 2 1/2 tbsp unsweetened cocoa powder
6. Provide 2 tbsp Red Food Coloring
7. Provide 1/2 tsp vanilla extract
8. Prepare 1/2 cup buttermilk
9. Get 1 cup AP flour
10. You need 2 tbsp AP flour
11. Provide 1/2 tsp salt
12. Prepare 1 1/2 tsp distilled white vinegar
13. Take 1/2 tsp baking soda
14. Provide Cream Cheese Frosting
15. Take 8 oz Cream Cheese
16. Use 5 tbsp unsalted butter
17. Use 2 tsp Vanilla Extract
18. Use 2 cup powdered sugar

Steps to make Red Velvet Cupcakes with Cream Cheese Frosting:

1. Preheat oven to 350°F. Line a cupcake pan with liners.
2. On medium-high seed, cream the butter and sugar for about 3 mins, until light and fluffy. Add the egg and turn the mixture to high. Scrape the sides of the bowl and beat until well incorporated.
3. In a different small bowl, mix together the cocoa powder, vanilla extract, and red food coloring to make a thick paste. (The amount of Red Food Coloring you use is up to you, if you like a bright red use less, if you like a deeper earthy color use 3 tablespoons, but no more.) Add to the batter and mix on medium speed until completely combined. Scrape the bottom of bowl if necessary to ensure all the batter gets color.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat process. Beat on high till smooth.
5. Reduce the mixer to low and add salt, baking soda, and vinegar. Turn to high and beat for no more than 15 seconds just so that everything is completely combined and smooth, but don't over mix!
6. Divide the batter evenly into cupcake liners and bake for about 20 mins, or until a toothpick is inserted into the center of the largest cupcake comes out clean.
7. Cool for 10 minutes and then remove cupcakes from pan and place them on cooling rack to cool completely for about an hour before frosting.
8. For the frosting: Take the room temperature butter and cool cream cheese and mix them on medium-high speed for about 2 minutes. Add vanilla extract and continue to beat till well combined. Scrape the bowl when necessary. Reduce the speed to low and add the powdered sugar in 4 additions, so as not to have it fly everywhere. Beat until frosting is smooth yet not overly beaten and runny. This makes plenty of frosting to pipe both into the cupcake to give it a filing as well as on top. So since there will no doubt be left over frosting, you can freeze it in an airtight container and save it for another use. Or if you would like you could just halve the frosting recipe to make less.
9. Can be stored in fridge for up to 3 days. However, it would be best to let them sit out for about 20 minutes so that they taste moist and fluffy, yet still slightly chilled.

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