Red Velvet Cupcakes With Cream Cheese Frosting Recipe

Name: Red Velvet Cupcakes With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/4 cup Cake Flour; 1/2 Tablespoons Salt; 1 Tablespoon Cocoa Powder; 1/2 teaspoons Baking Soda; 4 Tablespoons Unsalted Butter, Room Temperature; 3/4 cups Granulated Sugar; 1 whole Egg; 1 teaspoon Vanilla Extract; 1/2 teaspoons White Distilled Vinegar; 1 Tablespoon Red Food Coloring; 1/2 cups Buttermilk; _____; FOR THE FROSTING:; 60 ounces, weight Softened Cream Cheese; 1/2 teaspoons Vanilla Extract; 1/2 cups Confectioners Sugar; 1/3 cups Chilled Heavy Whipping Cream

Servings: persons

FOR THE CUPCAKES:
1-1/4 cup Cake Flour
1/2 Tablespoons Salt
1 Tablespoon Cocoa Powder
1/2 teaspoons Baking Soda
4 Tablespoons Unsalted Butter, Room Temperature
3/4 cups Granulated Sugar
1 whole Egg
1 teaspoon Vanilla Extract
1/2 teaspoons White Distilled Vinegar
1 Tablespoon Red Food Coloring
1/2 cups Buttermilk
_____
FOR THE FROSTING:
60 ounces, weight Softened Cream Cheese
1/2 teaspoons Vanilla Extract
1/2 cups Confectioners Sugar
1/3 cups Chilled Heavy Whipping Cream

1
For cupcakes:
2
Preheat oven to 350 degrees F. Line a 12-count muffin tin with cupcake papers.
3
In a bowl sift flour, salt, cocoa powder and baking soda. Set aside.
4
In a large bowl with a mixer, beat the butter until soft. Add sugar and beat until light and fluffy (about 2 minutes). Add egg and beat until incorporated. Add vanilla extract and vinegar and mix well. Add food coloring and beat few seconds. Add buttermilk and beat 10 seconds. Add flour mixture and beat on low speed until everything blends together.
5
Divide the batter evenly among the cupcake tins - fill them about 2/3 of the way full. Bake in oven for about 20 -22 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Remove from oven and cool completely before frosting.
6
For frosting:
7
In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Add the heavy cream and whip until the frosting is thick enough to pipe onto the cupcakes. You can either frost the cupcakes with a butter knife or pipe it on using a pastry bag with a big star tip.

2209

kcal

Calories

189

Fat

102

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 18 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/4 cup Cake Flour, 1/2 Tablespoons Salt, 1 Tablespoon Cocoa Powder, and more.

Yes, Red Velvet Cupcakes With 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 Cream Cheese Frosting

How did you like this recipe?

Frequently Asked Questions