Description
Soft, moist cupcakes with a vibrant red color, topped with creamy cream cheese frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 tbsp red food coloring
- 1 tsp white vinegar
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt; set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well. Then add the vanilla extract.
- In a small bowl, mix together the buttermilk, red food coloring, and vinegar.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Mix until just combined.
- Divide the batter among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes in the tin, then transfer to a wire rack.
- For the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and mix in the vanilla extract.
- Once the cupcakes are cool, frost them and optionally decorate with red velvet crumbs or sprinkles.
Notes
Keep cupcakes in an airtight container; refrigerate if frosted. They last for 3 to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: red velvet, cupcakes, dessert, baking, party treat