Red Velvet Cupcake Recipe

Name: Red Velvet Cupcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/2 cup All-purpose Flour; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 1-1/2 Tablespoon Cocoa Powder; 3/4 cups Canola Oil; 1-1/2 cup Granulated Sugar; 1 whole Large Egg, Room Temperature; 3/4 cups Buttermilk, Room Temperature; 1-1/2 teaspoon Vanilla Extract; 1 teaspoon Red Food Coloring Paste; 1-1/2 teaspoon White Wine Vinegar; 1/3 cups Hot Espresso; FOR THE FROSTING:; 2 packages (8 Oz. Size) Cream Cheese, Softened; 1-1/2 cup Powdered Sugar

Servings: persons

FOR THE CUPCAKES:
1-1/2 cup All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoons Salt
1-1/2 Tablespoon Cocoa Powder
3/4 cups Canola Oil
1-1/2 cup Granulated Sugar
1 whole Large Egg, Room Temperature
3/4 cups Buttermilk, Room Temperature
1-1/2 teaspoon Vanilla Extract
1 teaspoon Red Food Coloring Paste
1-1/2 teaspoon White Wine Vinegar
1/3 cups Hot Espresso
FOR THE FROSTING:
2 packages (8 Oz. Size) Cream Cheese, Softened
1-1/2 cup Powdered Sugar

1
Preheat oven to 325 F. Grease a 12-count standard size muffin tin or line with muffin liners.
2
In a large bowl, combine flour, baking soda, baking powder, salt and cocoa powder.
3
In the bowl of a standing mixer with a paddle attachment, mix oil, sugar and egg until well combined. Mix in buttermilk, vanilla extract and food coloring paste, followed by vinegar and espresso.
4
With the mixer on low speed, add the flour mixture and mix until just blended.
5
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.
6
To prepare cream cheese frosting, place cream cheese and powdered sugar in a mixing bowl. Beat until pale and fluffy, about 5 minutes.
7
Frost the cooled cupcakes with the cream cheese frosting. Garnish with cake crumbs.

1500

kcal

Calories

120

Fat

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 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/2 cup All-purpose Flour, 1 teaspoon Baking Soda, 1 teaspoon Baking Powder, 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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