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:; Cooking spray; 10 ounce cake flour (about 2 1/2 cups); 3 tablespoons unsweetened cocoa; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1 1/2 cups granulated sugar; 6 tablespoons unsalted butter, softened; 2 large eggs; 1 1/4 cups nonfat buttermilk; 1 1/2 teaspoons white vinegar; 1 1/2 teaspoons vanilla extract; 2 tablespoons red food coloring (about 1 ounce); Frosting:; 5 tablespoons butter, softened; 4 teaspoons nonfat buttermilk; 1 (8-ounce) block cream cheese, softened; 3 1/2 cups powdered sugar (about 1 pound); 1 1/4 teaspoons vanilla extract

Servings: persons

Cupcakes:
Cooking spray
10 ounce cake flour (about 2 1/2 cups)
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups granulated sugar
6 tablespoons unsalted butter, softened
2 large eggs
1 1/4 cups nonfat buttermilk
1 1/2 teaspoons white vinegar
1 1/2 teaspoons vanilla extract
2 tablespoons red food coloring (about 1 ounce)
Frosting:
5 tablespoons butter, softened
4 teaspoons nonfat buttermilk
1 (8-ounce) block cream cheese, softened
3 1/2 cups powdered sugar (about 1 pound)
1 1/4 teaspoons vanilla extract

1
Preheat oven to 350u00b0.
2
To prepare the cupcakes, place 30 paper muffin cup liners in muffin cups; coat with cooking spray.
3
Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine cake flour, unsweetened cocoa, baking soda, baking powder, and salt in a medium bowl; stir with a whisk. Place granulated sugar and unsalted butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 1/4 cups nonfat buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add white vinegar, 1 1/2 teaspoons vanilla, and food coloring; beat well.
4
Spoon batter into prepared muffin cups. Bake at 350u00b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire racks.
5
To prepare frosting, beat 5 tablespoons butter, 4 teaspoons nonfat buttermilk, and cream cheese with a mixer at high speed until fluffy. Gradually add powdered sugar; beat until smooth. Add 1 1/4 teaspoons vanilla; beat well. Spread frosting evenly over cupcakes.

1969

kcal

Calories

108

Fat

244

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 20 ingredients. The key ingredients include: Cupcakes:, Cooking spray, 10 ounce cake flour (about 2 1/2 cups), 3 tablespoons unsweetened cocoa, 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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