Red Velvet Cupcakes with Cream Cheese Frosting
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4.6
72 reviews
Excellent
Red Velvet Cupcakes with Cream Cheese Frosting
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Red Velvet Cupcakes are irresistible any time of the year, but especially fitting for Valentine's Day, July 4th, or Christmas celebrations! With an eye-catching color, and a hint of chocolate, and topped with an addictive rich and tangy cream cheese frosting, these will become an all-occasion favorite!
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Ingredients
Cupcakes
- 1/3 cup salted butter
- 1 1/2 cups granulated sugar (300g)
- 3/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs separated whites from yolks, at room temperature
- 1 cup buttermilk (240g)
- 1 teaspoon distilled white vinegar
- 2 1/2 cups cake flour, spooned & leveled (298g)
- 2 Tablespoons unsweetened cocoa powder (15g)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 Tablespoons red liquid food coloring
Cream cheese frosting
- 8 ounces cream cheese softened
- 1/2 cup salted butter softened
- 4 cups powdered sugar (480g)
- 2 teaspoons pure vanilla extract
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Instructions
- Preheat oven to 350°F. Line a cupcake pan with paper cupcake liners.
- In a large bowl, beat the egg whites until soft peaks form (about 2 minutes) and set aside.
- Whisk cake flour, baking soda, cocoa powder, and salt.
- Using a hand mixer or stand mixer, beat the butter and sugar until creamy and light. Add oil, vanilla, egg yolks, vinegar, and food coloring. Alternate adding flour and buttermilk. Fold in egg whites gently.
- Fill cupcake liners 1/2 to 2/3 of the way full. Bake for 19-21 minutes until the tops spring back at a touch or a toothpick inserted into the center of one comes out clean.
- Beat butter and cream cheese with vanilla. Add powdered sugar. Beat 5-7 minutes. Frost, then refrigerate to set.
Notes
- Storage: As these cupcakes have cream cheese frosting, they'll need to be stored in the refrigerator. Store them in an airtight container and they'll last for up to a week.
- Freezing: You can also freeze them for 2-3 months. Thaw on the counter, then frost and serve!
- Measure correctly: I use the scoop & level method where you fluff the flour in the container, then spoon it into the measuring cup until it is piled over the top and use a knife or other straight edge to level it off.
- Use room temperature ingredients: This really does make a difference when baking cakes and cupcakes! You can cheat a bit by putting your eggs in a bowl of hot water for 10 minutes and microwaving the butter for 6-10 seconds to speed things up a bit if you have to.
- Variation: Try tossing some chocolate chips in a few teaspoons of flour and stirring them into the batter before adding it to the cupcake liners! Or break up some Oreos and add those to the batter for an Oreo red velvet cupcake!
- Cake flour substitution: If you don't have cake flour, you can make a good replacement by using 2 1/4 cups of all-purpose flour and 1/4 cup of cornstarch instead.
Nutrition Information
Show Details
Serving
1cupcake
Calories
277kcal
(14%)
Carbohydrates
43g
(14%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
44mg
(15%)
Sodium
246mg
(10%)
Potassium
55mg
(2%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
363IU
(7%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 277kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 246mg | 10% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 363IU | 7% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
72 reviews
Excellent
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