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 CUPCAKE:; 2-1/2 cups All-purpose Flour; 2 Tablespoons Dutch Processed Cocoa Powder (I Used Tollhouse); 1 teaspoon Baking Soda; 1 teaspoon Salt; 1-1/2 cup Canola Or Vegetable Oil; 1-1/2 cup Sugar; 2 Large Eggs; 1 cup Buttermilk (or 1 Cup Of Milk With 2 Teaspoons Lemon Juice); 2 Tablespoons Red Food Coloring; 1 teaspoon Vanilla Extract; FOR THE FROSTING:; 1 stick Unsalted Butter, Softened; 8 ounces, fluid Cream Cheese, Softened; 1/4 teaspoons Salt; 1-1/2 teaspoon Vanilla Extract; 3-1/4 cups Confectioners Sugar

Servings: persons

FOR THE CUPCAKE:
2-1/2 cups All-purpose Flour
2 Tablespoons Dutch Processed Cocoa Powder (I Used Tollhouse)
1 teaspoon Baking Soda
1 teaspoon Salt
1-1/2 cup Canola Or Vegetable Oil
1-1/2 cup Sugar
2 Large Eggs
1 cup Buttermilk (or 1 Cup Of Milk With 2 Teaspoons Lemon Juice)
2 Tablespoons Red Food Coloring
1 teaspoon Vanilla Extract
FOR THE FROSTING:
1 stick Unsalted Butter, Softened
8 ounces, fluid Cream Cheese, Softened
1/4 teaspoons Salt
1-1/2 teaspoon Vanilla Extract
3-1/4 cups Confectioners Sugar

1
Preheat oven to 350 degrees F. Put paper liners into two 12-count muffin tins (recipe makes roughly 18 so use 18 liners).
2
In a medium sized bowl whisk together the flour, cocoa, baking soda and salt until combined. Set aside.
3
In a large bowl beat together the oil and sugar. Then add the eggs, buttermilk, food coloring and vanilla until combined. Pour the flour mixture into the wet mixture, beating just until combined.
4
Fill the cupcake liners 2/3rd's of the way full (I used a regular sized ice cream scoop) and bake for 22-26 minutes until a toothpick is inserted into a cupcake comes out clean. Remove them from the oven and set the pan on a cooling rack. Let the cupcakes cool completely before frosting.
5
For the frosting: In a medium-sized bowl beat together the butter and cream cheese until fluffy. Add your salt, vanilla and sugar and beat until combined.
6
Frost the cupcakes then, garnish with cupcake crumbs if desired, and enjoy!

1758

kcal

Calories

120

Fat

149

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: FOR THE CUPCAKE:, 2-1/2 cups All-purpose Flour, 2 Tablespoons Dutch Processed Cocoa Powder (I Used Tollhouse), 1 teaspoon Baking Soda, 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

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