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.

Red Velvet Cupcakes

Save

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

1 1/2 cups

All-Purpose Flour

1 cup

Granulated Sugar

1 Tbsp

Unsweetened Cocoa Powder

1

Egg, room temperature

1/4 tsp

1/2 cup

Vegetable Oil

1 tsp

Vanilla Extract

3/4 cup

1 Tbsp

Red Food Coloring

1/2 tsp

Baking Soda

1/2 tsp

White Wine Vinegar

Cream Cheese Frosting

1 cup

Philadelphia Original Soft Cheese

1/4 cup

Unsalted Butter

2 cups

Powdered Confectioners Sugar

1 Tbsp

Heavy Cream

or Milk

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

Red Velvet Cupcakes

Save

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 Philadelphia Original Soft 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!

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