Red Velvet Cupcakes
Servings: 12 Servings
Ingredients
For the Cupcakes:
- 1 ¼ cups all-purpose flour
- 2 teaspoons unsweetened cocoa powder
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup unsalted butter room temperature
- 1 large egg room temperature
- ½ cup buttermilk room temperature
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring or gel food coloring, adjust to your preference
For the Cream Cheese Frosting:
- 8 ounces block-style cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Prepare the Dry Ingredients:
- In a large mixing bowl or the bowl of a stand mixer, sift together the flour, cocoa powder, sugar, baking powder, and baking soda. Set aside.1 ¼ cups all-purpose flour, 2 teaspoons unsweetened cocoa powder, 1 cup granulated sugar, ½ teaspoon baking powder, ¼ teaspoon baking soda
Cream the Butter:
- Add the room-temperature butter to the dry ingredients. Using a stand mixer fitted with a paddle attachment, mix on low speed until the mixture resembles coarse sand.½ cup unsalted butter
Mix the Wet Ingredients:
- In a separate bowl, whisk together the egg, buttermilk, red food coloring, vanilla extract, and vinegar. Adjust the amount of coloring depending on your desired hue.1 large egg, 1 teaspoon vanilla extract, ½ cup buttermilk, 1 tablespoon red food coloring, 1 teaspoon white vinegar
Combine Wet and Dry Ingredients:
- Gradually add the wet ingredients to the dry mixture while mixing on low speed. Mix until just combined, scraping down the sides of the bowl as needed to ensure no dry streaks remain.
Portion the Batter:
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake the Cupcakes:
- Bake for 17–20 minutes, or until the cupcakes are springy to the touch and a toothpick inserted into the center comes out clean.
Cool Completely:
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the Frosting
- Beat the Cream Cheese and Butter: In a large bowl, use an electric mixer to beat the cream cheese and butter together until smooth and creamy.8 ounces block-style cream cheese, ½ cup unsalted butter
- Add Vanilla and Sugar: Gradually add the powdered sugar, 1 cup at a time, beating on low until combined, then on high until fluffy. Mix in the vanilla extract.4 cups powdered sugar, 1 teaspoon vanilla extract
Assemble and Decorate:
- Transfer the frosting to a piping bag fitted with your favorite tip. Pipe generous swirls of frosting onto the cooled cupcakes.
- Optional: Garnish with sprinkles, crumbled pieces of cupcake, or a dusting of cocoa powder.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cupcake. Actual calories will vary.
- I used Chefmaster gel food coloring in Super Red. If using gel, start with 1 teaspoon and add more from there.
Nutrition Facts
Red Velvet Cupcakes
Serving Size
1 cupcake
Amount per Serving
Calories
437
% Daily Value*
Fat
16
g
25
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
58
mg
19
%
Sodium
241
mg
10
%
Potassium
94
mg
3
%
Carbohydrates
69
g
23
%
Fiber
0.4
g
2
%
Sugar
57
g
63
%
Protein
5
g
10
%
Vitamin A
519
IU
10
%
Calcium
97
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
