Red Velvet Cupcakes
A classic red velvet cake recipe made into cupcakes, and topped with traditional cream cheese frosting.
Ingredients
For the cupcakes:
- 1 ¾ cup (210 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- ¼ cup (21 grams) unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup (198 grams) vegetable oil
- ⅔ cup (150 grams) buttermilk , well shaken
- 1 large egg
- 1 egg yolk
- 3 tablespoons (1 oz bottle) red food coloring
- 1 teaspoon vanilla extract
For the frosting:
- 8 ounces (227 grams) cream cheese , at room temperature
- ½ cup (113 grams) butter , at room temperature
- 4 cups (454 grams) powdered sugar , sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy whipping cream
Instructions
- Preheat oven to 350° F. Line a cupcake pan with cupcake liners or grease with butter or cooking spray.
- In a medium bowl, sift flour, sugar, cocoa, salt, baking powder, and baking soda together.
- In another bowl whisk together the oil, buttermilk, eggs, red food coloring, and vanilla.
- Pour wet ingredients into the bowl with the dry ingredients and whisk until combined and smooth.
- Fill cupcake liners ⅔ fill and bake until a toothpick inserted into the center comes out clean, about 18-20 minutes. Let cool in the muffin pan 5 minutes, then turn out onto a wire rack to cool completely.
- To make the frosting, beat together butter, cream cheese, powdered sugar, vanilla and heavy cream and beat on high speed until light and fluffy, about 2-3 minutes. Frost cooled cupcakes as desired.
Video
Calories: 309kcal, Carbohydrates: 48g, Protein: 3g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 49mg, Sodium: 226mg, Potassium: 97mg, Fiber: 1g, Sugar: 38g, Vitamin A: 381IU, Calcium: 45mg, Iron: 1mg
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