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Get the Recipe: Red Velvet Cupcakes
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 cupcakes
Calories: 281 kcal
Course:
Dessert
Cuisine:
American
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
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!
Cup of Yum
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
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
% 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.