Red Velvet Cupcake Recipe

Name: Red Velvet Cupcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 tablespoons cocoa powder; 3/4 cup canola oil; 1 1/2 cups granulated sugar; 1 piece egg; 3/4 cup buttermilk, room temp; 1 1/2 teaspoons vanilla extract; 1 teaspoon red food coloring paste; 1 1/2 teaspoons white wine vinegar; 1/3 cup freshly brewed hot espresso; 2 packets 8-ounce cream cheese, room temp; 1 1/2 cups powdered sugar

Servings: persons

1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons cocoa powder
3/4 cup canola oil
1 1/2 cups granulated sugar
1 piece egg
3/4 cup buttermilk, room temp
1 1/2 teaspoons vanilla extract
1 teaspoon red food coloring paste
1 1/2 teaspoons white wine vinegar
1/3 cup freshly brewed hot espresso
2 packets 8-ounce cream cheese, room temp
1 1/2 cups powdered sugar

1
Preheat oven to 325F. Grease muffin tin or line with muffin liners.
2
In a large bowl, combine flour, baking soda, baking powder, salt and cocoa powder.
3
In a standing mixer with a paddle attachment, mix oil, sugar and egg until well combined.
4
Mix in buttermilk, vanilla extract and food coloring paste, followed by vinegar and espresso.
5
With the mixer on low speed, add the flour mixture and mix until just blended.
6
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
7
To prepare cream cheese frosting, place cream cheese and powdered sugar in a mixing bowl. Beat until pale and fluffy, about 5 minutes.
8
Frost the cupcakes with the cream cheese frosting. Garnish with cake crumbs.

1558

kcal

Calories

100

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Red Velvet Cupcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red Velvet Cupcake

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