Red Velvet Cupcakes Recipe

Name: Red Velvet Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 1/4 cup unsweetened cocoa powder, such as Pernigotti; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1 cup buttermilk, shaken; 1 tablespoon liquid red food coloring; 1 teaspoon white vinegar; 1 teaspoon pure vanilla extract; 1/4 pound (1 stick) unsalted butter, at room temperature; 1 1/2 cups sugar; 2 extra-large eggs, at room temperature; Red Velvet Frosting, recipe follows; 8 ounces cream cheese, at room temperature; ½ tablespoons (1 1/2 sticks) unsalted butter, at room temperature; 1/2 teaspoon pure vanilla extract; 3 1/2 cups sifted confectioners' sugar (3/4 pound)

Servings: persons

2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder, such as Pernigotti
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk, shaken
1 tablespoon liquid red food coloring
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
Red Velvet Frosting, recipe follows
8 ounces cream cheese, at room temperature
½ tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
3 1/2 cups sifted confectioners' sugar (3/4 pound)

1
Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
2
In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3
In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
4
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light.
5
Add the eggs, one at a time, and beat until combined.
6
With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined.
7
Stir with a rubber spatula to be sure the batter is mixed.
8
Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon.
9
Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean.
10
Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
11
Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined.
12
Don't whip!
13
Add the sugar and mix until smooth.

2148

kcal

Calories

Fat

315

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: 2 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, such as Pernigotti, 1 teaspoon baking powder, 1 teaspoon baking soda, 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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