Description
Delicious red velvet cupcakes with a creamy cream cheese swirl, perfect for any occasion.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk, room temperature
- 1/2 tbsp white vinegar
- 1/2 tsp vanilla extract
- 1/2 oz red food coloring (1 tbsp)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- For the Cream Cheese Swirl:
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this bowl aside.
- In a small bowl, mix together the buttermilk, vinegar, vanilla extract, and red food coloring.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the egg to the butter mixture and beat until combined.
- Gradually add the dry ingredients and buttermilk mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- In a separate bowl, beat the cream cheese, sugar, and vanilla until smooth.
- Fill each cupcake liner 2/3 full with red velvet batter.
- Spoon a teaspoon of the cream cheese mixture on top of each cupcake and gently swirl it with a toothpick.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
Notes
For best results, ensure ingredients are at room temperature and don’t overmix the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cupcakes, red velvet, dessert, cream cheese, baking