Terri Wahls Red Velvet Cupcakes Recipe

Name: Terri Wahls Red Velvet Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups all-purpose flour; 1 1/4 teaspoons baking soda; 1 1/4 teaspoons fine salt; 1 1/4 teaspoons unsweetened cocoa powder; 3 cups sugar; 1 1/2 cups vegetable oil; 1 1/4 cups buttermilk; 3 large eggs; 2 tablespoons plus 2 teaspoons red food coloring; 1 1/4 teaspoons distilled white or apple cider vinegar; 1 1/4 teaspoons pure vanilla extract; 1 cup (2 sticks) unsalted butter, at room temperature; 1 1/2 (8-ounce) packages cream cheese, at room temperature; 1 pound confectioners sugar, sifted; 1 1/2 teaspoons pure vanilla extract

Servings: persons

3 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons fine salt
1 1/4 teaspoons unsweetened cocoa powder
3 cups sugar
1 1/2 cups vegetable oil
1 1/4 cups buttermilk
3 large eggs
2 tablespoons plus 2 teaspoons red food coloring
1 1/4 teaspoons distilled white or apple cider vinegar
1 1/4 teaspoons pure vanilla extract
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 (8-ounce) packages cream cheese, at room temperature
1 pound confectioners sugar, sifted
1 1/2 teaspoons pure vanilla extract

1
To make the cupcakes, preheat the oven to 350F.
2
Line 12 jumbo muffin cups with paper liners.
3
Sift the flour, baking soda, salt, and cocoa powder into a bowl and set aside.
4
In an electric mixer fitted with the paddle attachment, mix the sugar, oil, and buttermilk on medium speed until combined.
5
Add the eggs, food coloring, vinegar, vanilla, and 2 tablespoons water, and mix well.
6
Turn the mixer to low and add the dry ingredients a little bit at a time, scraping down the sides occasionally, beating until combined.
7
Be sure not to overmix, or the cupcakes will be tough.
8
Fill the muffin cups about three-quarters full with batter.
9
Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
10
Set aside to cool.
11
To make the frosting, beat the butter and cream cheese together in an electric mixer fitted with the paddle attachment until smooth.
12
Gradually add the confectioners sugar, scraping the bowl down as needed.
13
Beat in the vanilla.
14
If too soft, chill briefly.
15
Divide the frosting among the cupcakes; then smooth with a small offset spatula.

3362

kcal

Calories

215

Fat

348

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 15 ingredients. The key ingredients include: 3 1/2 cups all-purpose flour, 1 1/4 teaspoons baking soda, 1 1/4 teaspoons fine salt, 1 1/4 teaspoons unsweetened cocoa powder, and more.

Yes, Terri Wahls 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.

Terri Wahls Red Velvet Cupcakes

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