Red Velvet Cupcakes
User Reviews
4.7
27 reviews
Excellent
Red Velvet Cupcakes
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A light yet decadent cake topped with a velvety cream cheese frosting makes these Red Velvet Cupcakes the BEST! Chocolate, vanilla and tang!
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Ingredients
Cupcakes
- 2 ½ cups flour
- 2 tablespoons dutch processed cocoa powder
- 1 teaspoon fine sea salt
- 1 ½ teaspoons baking powder
- ½ cup unsalted butter , softened
- 1 ½ cups sugar
- 2 large eggs , room temperature
- 1-2 teaspoons red food coloring *
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 tablespoons water
- 1 ½ teaspoons white vinegar
- 1 teaspoon baking soda
Cream Cheese Frosting
- 16 ounces cream cheese , softened
- ½ cup unsalted butter , softened and cut into cubes
- 6-8 cups powdered sugar
- 1/4 teaspoon fine sea salt
- 1-2 teaspoons clear vanilla extract **
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Instructions
Cupcakes:
- Preheat oven to 350 degrees and line 24 cupcake tins with liners.
- In a medium bowl, sift together flour, cocoa powder, fine sea salt and baking powder. Set aside.
- In a medium bowl or bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
- Add eggs and vanilla extract, mix well.
- Add desired amount of food coloring and mix until no streaks remain.
- Gradually add dry ingredients alternating with buttermilk and water until combined, but do not overmix.
- In a small bowl, combine vinegar and baking soda, add to batter and mix.
- Evenly divide into cupcake liners.
- Bake for 15-18 minutes or until they pass the toothpick test.
- Remove and allow to fully cool before frosting.
Cream Cheese Frosting:
- In a large mixing bowl using an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth.
- Add cut butter, beating butter until smooth and combined.
- Gradually add powdered sugar, mixing in between each addition until smooth.
- Add vanilla and fine sea salt, mixing until combined.
- Generously frost cupcakes with an offset knife or place into a piping bag with desired decorating tip and pipe on. If you plan to pipe frosting into tall tips, you might need to double the cream cheese frosting.
- If you've tried this recipe, come back and let us know how it was!
Equipments used:
Notes
- *Find "not taste" red food coloring or "red velvet" food coloring, both of which has virtually no taste. Regular red food coloring, whether liquid or gel, has a bitter aftertaste. **Clear vanilla is flavored and not real vanilla, but allows the frosting to remain and fluffy white. You can use regular brown extract, but it will be a little more cream colored. You can also opt to use clear vanilla flavoring in the cake.
Nutrition Information
Show Details
Calories
359kcal
(18%)
Carbohydrates
54g
(18%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
56mg
(19%)
Sodium
246mg
(10%)
Potassium
90mg
(3%)
Fiber
1g
(4%)
Sugar
43g
(86%)
Vitamin A
526IU
(11%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 56mg | 19% |
| Sodium | 246mg | 10% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 526IU | 11% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
27 reviews
Excellent
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