Red Velvet Cupcakes
User Reviews
5
Red Velvet Cupcakes
Description
Get the Recipe: Red Velvet Cupcakes use a mix of flour, sugar, cocoa powder, baking soda, and salt paired with buttermilk, apple cider vinegar, vanilla, and red food coloring to form a distinctively colored batter. Baking these at 350°F results in aesthetically vibrant cupcakes with a moist texture. After cooling, they are frosted with a combination of powdered sugar, butter, cream cheese, and vanilla for a creamy topping that balances sweetness and tang.
The cupcakes have a gentle cocoa flavor and a soft crumb that benefits from the acidity of vinegar reacting with baking soda. The cream cheese frosting brings an additional layer of richness and smooth mouthfeel. The method emphasizes not overmixing the batter to maintain tenderness and waiting until the cupcakes are fully cooled before frosting to avoid melting.
These cupcakes can be made with all-purpose or gluten-free flour and the recipe also provides options for making the cupcakes dairy-free by substituting buttermilk and using vegan spreads. They store in the refrigerator for a few days, making them convenient for preparing ahead or sharing at gatherings.
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 salt 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!
Notes
- You can use either regular all-purpose flour or a 1-to-1 gluten-free flour for the cupcakes.
- For a dairy-free version, replace the buttermilk with a blend of dairy-free milk and vegetable oil, and use vegan butter and cream cheese in the frosting.
- Avoid overmixing the batter to keep the cupcakes tender and light.
- Check doneness by inserting a toothpick; it should come out clean when done.
- Cool cupcakes completely before applying frosting to prevent it from melting.
- If frosting is too thin, add more powdered sugar until it thickens properly.
- Store finished cupcakes in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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