Red Velvet Cupcakes Recipe Recipe

Name: Red Velvet Cupcakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cup (8 3/4 ounces) all-purpose flour; 1 tablespoon cocoa; 10 tablespoons (5 ounces) unsalted butter, softened, divided; 1/2 cup plus 1/3 cup (about 6 ounces) granulated sugar; 1/2 teaspoon salt; 1 large egg; 1 tablespoon red food coloring; 2 teaspoons vanilla extract, divided; 3/4 cup milk; 3/4 teaspoon baking soda; 3/4 teaspoon vinegar; 8 ounces cream cheese, softened; 3 cups (12 ounces) confectioners' sugar, sifted; 3 ounces white chocolate, melted and cooled slightly; 1/4 cup red sugar for garnish

Servings: persons

1 3/4 cup (8 3/4 ounces) all-purpose flour
1 tablespoon cocoa
10 tablespoons (5 ounces) unsalted butter, softened, divided
1/2 cup plus 1/3 cup (about 6 ounces) granulated sugar
1/2 teaspoon salt
1 large egg
1 tablespoon red food coloring
2 teaspoons vanilla extract, divided
3/4 cup milk
3/4 teaspoon baking soda
3/4 teaspoon vinegar
8 ounces cream cheese, softened
3 cups (12 ounces) confectioners' sugar, sifted
3 ounces white chocolate, melted and cooled slightly
1/4 cup red sugar for garnish

1
Adjust oven rack to middle position and preheat oven to 350u00b0F. Line muffin tin with cupcake liners.
2
Sift flour and cocoa into small bowl; set aside. Using mixer, cream 6 tablespoons butter, granulated sugar, and salt on medium speed until light and fluffy, about 2 minutes. Beat in egg, red food coloring, and 1 teaspoon vanilla until combined.
3
Reduce speed to low and add flour mixture, alternating with milk, until combined.
4
In small bowl, stir baking soda into vinegar and let fizz. Immediately stir into batter. Divided batter between cupcake cups and bake until just firm, about 17 minutes. Let cool in pan 5 minutes, then transfer cupcakes to wire rack to cool completely before frosting, about an hour.
5
Make frosting: Using mixer, beat cream cheese, remaining 4 tablespoons butter, and confectioners' sugar on medium speed until light and fluffy, about 3 minutes. Beat in vanilla and white chocolate until just combined. Frost cupcakes and sprinkle with red sugar.

1557

kcal

Calories

Fat

248

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.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 3/4 cup (8 3/4 ounces) all-purpose flour, 1 tablespoon cocoa, 10 tablespoons (5 ounces) unsalted butter, softened, divided, 1/2 cup plus 1/3 cup (about 6 ounces) granulated sugar, and more.

Yes, Red Velvet Cupcakes Recipe 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 Recipe

How did you like this recipe?

Frequently Asked Questions