Red Velvet Cupcakes with Almond Cream Cheese Frosting Recipe

Name: Red Velvet Cupcakes with Almond Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups plus 3 tablespoons all-purpose flour; 1 1/4 teaspoons baking soda; 1 1/4 teaspoons kosher salt; 1/4 cup unsweetened cocoa powder (recommended: Valrhona); 1 cup vegetable oil; 1 1/4 cups buttermilk; 1 7/8 cups sugar; 3 eggs; 1 fluid ounce red food coloring; 1/2 cup plus 2 tablespoons unsweetened applesauce; 1 1/4 teaspoons apple cider vinegar; 1 1/4 teaspoons vanilla extract; Almond Cream Cheese Frosting, recipe follows; 11 1/2 tablespoons butter, at room temperature; 24 ounces cream cheese, at room temperature; 4 1/2 cups powdered sugar, sifted; 3 teaspoons vanilla extract; 1 1/2 teaspoon almond extract

Servings: persons

3 cups plus 3 tablespoons all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons kosher salt
1/4 cup unsweetened cocoa powder (recommended: Valrhona)
1 cup vegetable oil
1 1/4 cups buttermilk
1 7/8 cups sugar
3 eggs
1 fluid ounce red food coloring
1/2 cup plus 2 tablespoons unsweetened applesauce
1 1/4 teaspoons apple cider vinegar
1 1/4 teaspoons vanilla extract
Almond Cream Cheese Frosting, recipe follows
11 1/2 tablespoons butter, at room temperature
24 ounces cream cheese, at room temperature
4 1/2 cups powdered sugar, sifted
3 teaspoons vanilla extract
1 1/2 teaspoon almond extract

1
Preheat the oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners.
2
Sift together the flour, baking soda, salt, and cocoa powder in a medium bowl.
3
In the bowl of a stand mixer with a paddle attachment, mix the vegetable oil, buttermilk, sugar, eggs, food coloring, applesauce, vinegar, and vanilla on medium speed until incorporated, about 2 minutes.
4
Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary.
5
Mix until just combined.
6
Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes.
7
Cool the cupcakes completely.
8
Generously frost the top of each cupcake with the Almond Cream Cheese Frosting.
9
In the bowl of a stand mixer with a whisk attachment, whip the butter and cream cheese on high speed until light and fluffy, about 3 minutes.
10
Turn the mixer on medium-low, and slowly add the powdered sugar, vanilla, and almond extract.
11
Once the ingredients are all incorporated, turn the mixer to high, and beat for 1 additional minute.

3284

kcal

Calories

218

Fat

314

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 18 ingredients. The key ingredients include: 3 cups plus 3 tablespoons all-purpose flour, 1 1/4 teaspoons baking soda, 1 1/4 teaspoons kosher salt, 1/4 cup unsweetened cocoa powder (recommended: Valrhona), and more.

Yes, Red Velvet Cupcakes with Almond Cream Cheese Frosting 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 with Almond Cream Cheese Frosting

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