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–+ servings
Red Velvet Cupcakes

Indulgent Red Velvet Cupcakes with Creamy Frosting Bliss

A delightful treat of Red Velvet Cupcakes topped with luscious cream cheese frosting, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 16 cupcakes
Course: Holiday Cakes
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups Cake Flour can substitute with all-purpose flour if needed
  • 2 tablespoons Cocoa Powder use natural unsweetened cocoa for best results
  • 1 teaspoon Baking Soda ensure it’s fresh for optimum rise
  • 1 teaspoon Salt enhances flavor and balances sweetness
  • 1 cup Unsalted Butter softened to room temperature
  • 1.5 cups Granulated Sugar can use a sugar substitute if desired
  • 1 large Egg opt for room temperature for better mixing
  • 1 cup Canola Oil feel free to substitute with vegetable oil
  • 1 tablespoon Liquid Red Food Coloring ensure it's liquid for best mixing
  • 1 teaspoon Vanilla Extract pure vanilla is preferred for richer taste
  • 1 tablespoon Distilled White Vinegar enhances red color and texture
  • 1 cup Buttermilk substitute with milk and vinegar if unavailable
For the Cream Cheese Frosting
  • 1 cup Unsalted Butter softened to room temperature
  • 8 ounces Brick-style Cream Cheese softened for easy blending
  • 4 cups Powdered Sugar sift to avoid lumps for a smooth finish
  • 1 teaspoon Vanilla Extract

Equipment

  • oven
  • Muffin pans
  • Cupcake liners
  • Stand Mixer
  • Mixing Bowls
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and line two muffin pans with 16 cupcake liners.
  2. Sift together the cake flour, cocoa powder, baking soda, and salt in a mixing bowl.
  3. Cream together softened unsalted butter and granulated sugar in a stand mixer until light and fluffy.
  4. Add the large egg, canola oil, liquid red food coloring, vanilla extract, and distilled white vinegar to the mixture and mix until well combined.
  5. Gradually add the sifted dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
  6. Distribute the batter evenly into the prepared cupcake liners, filling each about halfway and bake for 15-18 minutes.
  7. Let them cool for 5 minutes before transferring to a wire rack to cool completely.
  8. Beat the softened cream cheese until smooth, then add the softened unsalted butter and blend until creamy.
  9. Gradually mix in sifted powdered sugar and vanilla extract until the frosting is smooth.
  10. Once the cupcakes are cool, use a piping bag to swirl the cream cheese frosting on top.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 230mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 15mgIron: 1mg

Notes

Store unfrosted cupcakes in an airtight container for up to 2 days at room temperature. Frosted cupcakes can be kept in the refrigerator for up to 4 days.

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