Red Velvet Cupcakes Recipe

Name: Red Velvet Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR CUPCAKES; 2 cups Flour Minus 2 Tablespoons; 1-1/2 teaspoon Baking Soda; 1-1/4 teaspoon Salt; 1-1/4 teaspoon Unsweetened Cocoa Powder; 1-1/2 cup Vegetable Oil; 1-1/2 cup Sugar Plus 1 Tablespoon; 1-1/4 cup Buttermilk; 3 whole Eggs; 2 Tablespoons Plus 2 Teaspoons Red Food Coloring; 1-1/4 teaspoon White Or Apple Cider Vinegar; 1-1/4 teaspoon Vanilla Extract; 1/8 cups Water; _____; FOR THE ICING:; 2 sticks Butter (Room Temperature); 2 containers 8 Ounce Cream Cheese Room Temperature; 2 pounds Powdered Sugar; 1 Tablespoon Vanilla Extract

Servings: persons

FOR CUPCAKES
2 cups Flour Minus 2 Tablespoons
1-1/2 teaspoon Baking Soda
1-1/4 teaspoon Salt
1-1/4 teaspoon Unsweetened Cocoa Powder
1-1/2 cup Vegetable Oil
1-1/2 cup Sugar Plus 1 Tablespoon
1-1/4 cup Buttermilk
3 whole Eggs
2 Tablespoons Plus 2 Teaspoons Red Food Coloring
1-1/4 teaspoon White Or Apple Cider Vinegar
1-1/4 teaspoon Vanilla Extract
1/8 cups Water
_____
FOR THE ICING:
2 sticks Butter (Room Temperature)
2 containers 8 Ounce Cream Cheese Room Temperature
2 pounds Powdered Sugar
1 Tablespoon Vanilla Extract

1
DIRECTIONS:
2
For the cupcakes:
3
Preheat oven 350 degrees F.
4
Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
5
In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
6
Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
7
For the cream cheese frosting:
8
Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
9
The frosting can be used right away, or stored in the refrigerator up to a week.

2422

kcal

Calories

120

Fat

319

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 19 ingredients. The key ingredients include: FOR CUPCAKES, 2 cups Flour Minus 2 Tablespoons, 1-1/2 teaspoon Baking Soda, 1-1/4 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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