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Recipes
Red Velvet Cupcakes
Recipe

16 INGREDIENTS • 11 STEPS • 30MINS

Red Velvet Cupcakes

4.2
9 ratings
The BEST Red Velvet Cupcakes are a light cake with a beautiful red color and a slight chocolate flavor with a little tang from the buttermilk. They are perfectly moist and topped with cream cheese frosting.
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Sweet and Savory by Shinee
Hi, I'm Shinee. I create finger food, bite-size desserts, cakes, and cocktails, in short, party food!
http://www.sweetandsavorybyshinee.com/
The BEST Red Velvet Cupcakes are a light cake with a beautiful red color and a slight chocolate flavor with a little tang from the buttermilk. They are perfectly moist and topped with cream cheese frosting.
30MINS
Total Time
$1.00
Cost Per Serving
Ingredients
Servings
12
US / Metric
Cupcakes
Unsweetened Cocoa Powder
1 Tbsp
Unsweetened Cocoa Powder
Egg
1
Egg, room temperature
Salt
1/4 tsp
Vegetable Oil
1/2 cup
Vegetable Oil
Buttermilk
3/4 cup
Red Food Coloring
1 Tbsp
Red Food Coloring
Baking Soda
1/2 tsp
Baking Soda
White Wine Vinegar
1/2 tsp
White Wine Vinegar
Cream Cheese Frosting
Cream Cheese
1 cup
Cream Cheese
Powdered Confectioners Sugar
2 cups
Powdered Confectioners Sugar
Heavy Cream
1 Tbsp
Heavy Cream
or Milk
Pure Vanilla Extract
1/2 Tbsp
Pure Vanilla Extract
Nutrition Per Serving
VIEW ALL
Calories
394
Fat
20.8 g
Protein
3.9 g
Carbs
49.1 g
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Red Velvet Cupcakes
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Sweet and Savory by Shinee
Hi, I'm Shinee. I create finger food, bite-size desserts, cakes, and cocktails, in short, party food!
http://www.sweetandsavorybyshinee.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C). Line muffin pans with paper liners.
step 2
Mix All-Purpose Flour (1 1/2 cups), Unsweetened Cocoa Powder (1 Tbsp), Salt (1/4 tsp) and Granulated Sugar (1 cup) together.
step 2 Mix All-Purpose Flour (1 1/2 cups), Unsweetened Cocoa Powder (1 Tbsp), Salt (1/4 tsp) and Granulated Sugar (1 cup) together.
step 3
In a large mixing bowl, beat the Egg (1), Vegetable Oil (1/2 cup), Vanilla Extract (1 tsp), Buttermilk (3/4 cup) and Red Food Coloring (1 Tbsp) until smooth.
step 3 In a large mixing bowl, beat the Egg (1), Vegetable Oil (1/2 cup), Vanilla Extract (1 tsp), Buttermilk (3/4 cup) and Red Food Coloring (1 Tbsp) until smooth.
step 4
Add flour mixture to the liquids and mix until smooth.
step 4 Add flour mixture to the liquids and mix until smooth.
step 5
In a small dish, mix together Baking Soda (1/2 tsp) and White Wine Vinegar (1/2 tsp). While the soda/vinegar mixture is bubbling, add it to the batter and mix well.
step 5 In a small dish, mix together Baking Soda (1/2 tsp) and White Wine Vinegar (1/2 tsp). While the soda/vinegar mixture is bubbling, add it to the batter and mix well.
step 6
Fill the cups 2/3 of the way. Bake for about 18-20 minutes, or until inserted toothpick comes out clean.
step 6 Fill the cups 2/3 of the way. Bake for about 18-20 minutes, or until inserted toothpick comes out clean.
step 7
Remove from the baking pan and cool on wire rack.
step 7 Remove from the baking pan and cool on wire rack.
step 8
To make the frosting, beat Unsalted Butter (1/4 cup) and Cream Cheese (1 cup) on medium high speed until fluffy, about a minute.
step 9
Add Powdered Confectioners Sugar (2 cups), Heavy Cream (1 Tbsp), and Pure Vanilla Extract (1/2 Tbsp). Beat on low speed for a minute. Then increase the speed to medium-high​ and continue to beat until smooth and fluffy, about 3 minutes.
step 10
Frost the cupcakes when they’re completely cooled.
step 10 Frost the cupcakes when they’re completely cooled.
step 11
Enjoy!
step 11 Enjoy!
Tags
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American
4th of July
Christmas
Shellfish-Free
Kid-Friendly
Easter
Vegetarian
Dessert
Mother's Day
Valentine's Day
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