Red Velvet Cupcakes with Vanilla Cream Cheese Frosting
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4.6
123 reviews
Excellent
Red Velvet Cupcakes with Vanilla Cream Cheese Frosting
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đŤđ§đ If youâve ever wanted to make red velvet cupcakes from scratch that are as good as those youâd find in a bakery, try this hassle-free recipe!
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Ingredients
Red Velvet Cupcakes
- 1 large egg
- 1 cup granulated sugar
- â cup buttermilk or Powdered Buttermilk, use 2 1/2 tablespoons + 2/3 cup water
- ½ cup canola oil
- 2 tablespoons vanilla Greek Yogurt plain Greek yogurt or sour cream may be substituted
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- 3 tablespoons unsweetened natural cocoa powder
- ž teaspoon baking soda
- pinch salt optional and to taste
- 1 to 2 tablespoons Red food coloring or as needed
Cream Cheese Frosting
- ½ cup cream cheese softened (I used Trader Joeâs soft spreadable light)
- 2 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- 2 to 2 ½ cups confectionersâ sugar or as necessary
- splash cream or milk only if necessary
- sanding sugar or sprinkles optional for garnishing
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Instructions
Make the Cupcakes
- Preheat oven to 350F. Line a Non-Stick 12-Cup Regular Muffin Pan with paper liners; set aside. You will likely have batter for a 13th or 14th cupcake, and I baked it in this cooking-sprayed mini loaf pan because my oven is small and that setup works; discard extra batter if thatâs easier.
- In a large mixing bowl, whisk together the first 6 ingredients, through vanilla, until smooth.
- Add the flour, cocoa, baking soda, optional salt, and whisk until just combined; donât overmix.
- Carefully whisk in the food coloring, making sure to add only as much as necessary to color the batter a deep shade of red; adding more than necessary can leave an aftertaste.
- Using a medium 2-inch cookie scoop, place about 2 heaping tablespoons of batter per cupcake into each of the 12 cavities so theyâre solidly 3/4-full. I poured the excess batter into a mini loaf pan.
- Bake for about 20 minutes, or until domed, set, springy to the touch, and a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter; donât overbake. My cupcakes were on the large side of normal because I generously filled liners to 3/4-full, and they took exactly 20 minutes. If yours are filled more shallow, start checking at 18 minutes.
- Allow cupcakes to cool in pan for about 15 minutes before removing. I baked the mini loaf for 20 minutes. While cupcakes cool, make the frosting.
Make the Cream Cheese Frosting
- Combine first 3 ingredients in a large mixing bowl, add about 1 cup confectionersâ sugar, and whisk to combine or beat with an electric mixer until smooth.
- Continue adding sugar until desired frosting consistency is reached. If you add too much sugar and need to thin frosting out, add a splash of cream. Because I used light cream cheese, the frosting stayed on the runnier side. If you want frosting thick enough to pipe, do not use light cream cheese.
- Add 2 to 3 tablespoons frosting to the top of each cupcake and smooth with a knife. Optionally transfer frosting to a piping bag and frost the cooled cupcakes. I like the Wilton 1M tip for cupcakes.
- Optionally, garnish each cupcake with a sprinkle of sanding sugar or pinch of sprinkles.
Equipments used:
Notes
- You may have a small amount of frosting left over. It will keep airtight in the refrigerator for up to 1 month.
- Cupcakes will keep airtight at room temperature for up to 3 days. I personally am comfortable storing cream cheese-frosted items at room temp, but if you prefer to store in the fridge, thatâs fine, but note the fridge will dry cupcakes out much more quickly.
Nutrition Information
Show Details
Serving
1serving
Calories
340kcal
(17%)
Carbohydrates
48g
(16%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
78mg
(26%)
Sodium
123mg
(5%)
Potassium
86mg
(2%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
271IU
(5%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14servings
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 340kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 78mg | 26% |
| Sodium | 123mg | 5% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 271IU | 5% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
123 reviews
Excellent
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