red velvet cupcakes
Red Velvet Cupcakes are perfect for birthdays and extra special occasions like Valentine's Day! Top these moist red velvet cupcakes with sweet cream cheese frosting and enjoy!
Servings: 12 cupcakes
Equipment
Ingredients
For the cupcakes:
- 2 ½ cups (313 g) cake flour
- 1 ½ cups (300 g) sugar
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 ¼ cups (296 ml) vegetable oil
- 1 cup (236 ml) buttermilk
- 2 tablespoon red food coloring
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
For the frosting:
- 8 ounce (227 g) cream cheese room temperature
- ½ cup (114 g) unsalted butter room temperature
- 3 cups (360 g) confectioners sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 °F (177 °C). Prepare muffin pan by lining with muffin liners or by spraying with cooking spray.
- In a large bowl, sift together, flour, sugar, cocoa powder, baking soda, and salt. Set aside.2 1/2 cups cake flour, 1 1/2 cups sugar, 1 tablespoon cocoa powder, 1 teaspoon baking soda, 1 teaspoon salt
- In a bowl of a stand mixer, beat together eggs, vegetable oil, buttermilk, food coloring, vanilla extract, and white vinegar.2 eggs, 1 1/4 cups vegetable oil, 1 cup buttermilk, 2 tablespoon red food coloring, 1 teaspoon pure vanilla extract, 1 teaspoon white vinegar
- Slowly add in the dry ingredients and mix until well combined.
- Fill muffin cups with 2/3 full of batter. Repeat until all batter have been used up.
- Bake 18-22 minutes or until toothpick comes out clean. Let cupcakes cool in pan for 5 minutes before removing and transferring to wire rack to cool completely.
- While the cupcakes are cooling, wash out your stand mixer bowl and beat together cream cheese and butter until light and fluffy. Then add the sugar and vanilla and beat until well combined.8 ounce cream cheese, ½ cup unsalted butter, 3 cups confectioners sugar, 1 teaspoon pure vanilla extract
- When cupcakes are cooled, put frosting in piping bag and whatever pastry tip you like to use and frost your cupcakes!
- Store in an airtight container in the fridge (because of the cream cheese).
Notes
Source: Blissfully Delicious
Nutrition
Serving: 1 cupcake | Calories: 467 kcal | Carbohydrates: 76 g | Protein: 6 g | Fat: 16 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.3 g | Cholesterol: 69 mg | Sodium: 378 mg | Potassium: 99 mg | Fiber: 1 g | Sugar: 56 g
Return to Website
Scan this QR code with your phone's camera to get back to the recipe on the website.
