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Red Velvet Cupcakes

Course Cake, Dessert
Cuisine American, Southern
Keyword red-velvet-cupcake-recipe, red-velvet-cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Cooling time 30 minutes
Total Time 1 hour 10 minutes
Servings 16 servings
Calories 387kcal

Ingredients

  • 1 1/2 cup all purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup buttermilk (well shaken, not fat free)
  • 1/2 cup vegetable oil
  • 1 1/2 Tbsp liquid red food coloring
  • 1 tsp white vinegar
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • Cream cheese frosting:
  • 1 8 oz package cream cheese softened
  • 1/2 cup salted butter softened
  • 1 tsp pure vanilla extract
  • 4 cups powdered sugar

Instructions

  • Preheat oven to 350°F. Line 16 cups of a standard size muffin-cupcake pan with cupcake liners.
  • Cupcakes: In a medium size mixing bowl, use a whisk to sift together flour, sugar, cocoa, baking powder, baking soda and salt.
  • In a separate bowl, whisk together buttermilk, oil, food coloring, vanilla and eggs.
  • Add wet ingredients to the dry ingredients, beating by hand or with an electric mixer until fully combined.
  • Divide batter between muffins cups. Bake for 20-25 minutes or until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.
  • Cream Cheese Frosting: In a medium size mixing bowl, use an electric mixer to cream together cream cheese, butter and vanilla. Lower speed of mixer and gradually add powdered sugar. Continue to whip until fully blended.
  • Frost cooled cupcakes and decorate as desired.
  • Store leftovers chilled in an airtight container.

Nutrition

Serving: 1serving | Calories: 387kcal | Carbohydrates: 54g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 193mg | Potassium: 87mg | Fiber: 1g | Sugar: 43g | Vitamin A: 216IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg