Red Velvet Cupcakes Recipe

Name: Red Velvet Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 2 1/4 cups all-purpose flour; 1 1/2 teaspoons unsweetened cocoa powder; 1/2 teaspoon salt; 1 1/2 teaspoons baking powder; ½ tablespoons unsalted butter, at room temperature; 1 1/2 cups sugar; 2 large eggs plus 2 large egg yolks; 1 1/2 tablespoons red food coloring; 1 1/2 teaspoons vanilla extract; 1 1/4 cups milk; Frosting:; 6 ounces cream cheese, at room temperature; 3 tablespoons unsalted butter, at room temperature; 1 1/2 teaspoons vanilla extract; 2 1/4 cups confectioners' sugar

Servings: persons

Cupcakes:
2 1/4 cups all-purpose flour
1 1/2 teaspoons unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
½ tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs plus 2 large egg yolks
1 1/2 tablespoons red food coloring
1 1/2 teaspoons vanilla extract
1 1/4 cups milk
Frosting:
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1 1/2 teaspoons vanilla extract
2 1/4 cups confectioners' sugar

1
Make cupcakes: Preheat oven to 350u00b0F. Place paper liners in a 12-cup muffin tin and 4 cups of a 6-cup muffin tin. Fill 2 empty muffin cups halfway with water.
2
Mix flour, cocoa, salt and baking powder. In a separate bowl, with an electric mixer, beat butter until creamy. Gradually add sugar and beat until light and fluffy. Add eggs, one a time, beating well after each addition. Beat in yolks, food coloring and vanilla. Alternate adding dry ingredients and milk, beginning and ending with dry ingredients. Beat just until all ingredients are incorporated.
3
Divide batter among cupcake liners. Bake until a toothpick inserted into center of a cupcake comes out clean, about 20 minutes. Cool in pans on wire rack for 10 minutes, then remove cupcakes from pans to rack to cool completely.
4
Make frosting: Using an electric mixer on medium speed, beat cream cheese and butter until smooth. Beat in vanilla. Gradually add sugar and beat until easy to spread.

1340

kcal

Calories

Fat

247

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 16 ingredients. The key ingredients include: Cupcakes:, 2 1/4 cups all-purpose flour, 1 1/2 teaspoons unsweetened cocoa powder, 1/2 teaspoon salt, and more.

Yes, Red Velvet Cupcakes 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 Cupcakes

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