Get the Recipe: Red Velvet Cupcakes
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5.0
24 reviews
Excellent
Get the Recipe: Red Velvet Cupcakes
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These red velvet cupcakes feature a soft and moist red velvet cake and smooth cream cheese frosting! They are the ultimate dessert for any occasion. These cupcakes are equally beautiful and tasty!
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Ingredients
Red Velvet Cupcakes
- 1 ½ cups flour gluten free or all purpose
- ¾ cup granulated sugar
- 2 tbsp cocoa powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1 cup buttermilk
- 2 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tsp Red food coloring
Cream Cheese Frosting
- 1 ½ cups powdered sugar
- ½ cup butter room temperature
- ½ cup cream cheese room temperature
- 1 tsp vanilla extract
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Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners.
- In a mixing bowl, add the flour, sugar, cocoa powder, baking soda, and salt. Whisk together.
- In a separate bowl, add the buttermilk, apple cider vinegar, vanilla, and red food coloring. Stir together.
- Then, pour the wet ingredients into the dry ingredients. Stir until combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each one ⅔ full.
- Bake for 18 to 21 minutes, or until a toothpick inserted comes out clean.
- Remove the cupcakes from the oven. Let them cool in the muffin pan for 5 minutes. Then transfer to a wire rack to cool completely.
- Once the cupcakes are fully cooled, make the frosting. In a mixing bowl, add the powdered sugar, butter, cream cheese, and vanilla. Using a hand mixer, beat until smooth and creamy.
- Frost the fully cooled cupcakes. Serve!
Notes
- These cupcakes can be made with regular all purpose flour or gluten free 1 to 1 flour.
- This recipe can be made entirely dairy free. Replace the 1 cup buttermilk with 3/4 cup dairy free milk and 1/4 cup vegetable oil. Use vegan butter and vegan cream cheese for the frosting.
- Do not overmix the cupcake batter.
- Cupcakes are done when a toothpick inserted comes out clean.
- Wait until the cupcakes are fully cool before frosting.
- The frosting should be thick and creamy. If it is too thin, add more powdered sugar.
- Store cupcakes in the fridge for up to 4 days.
Nutrition Information
Show Details
Calories
281kcal
(14%)
Carbohydrates
41g
(14%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
32mg
(11%)
Sodium
255mg
(11%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
396IU
(8%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 32mg | 11% |
| Sodium | 255mg | 11% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 396IU | 8% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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