Drape yourself in Red Velvet. Red Velvet Cupcakes that is! There's no denying that these are the perfect cupcakes to celebrate the Holidays with.
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 18 minutesminutes
Total Time 33 minutesminutes
Servings 16Cupcakes
Calories 424kcal
Author Nicole Crocker
Ingredients
For the Cupcakes
1 1/2CupsAll-purpose flour
3/4teaspoonsBaking soda
1/2teaspoonSalt
1/8CupCocoa powder
1 1/4CupsSugar
1/2CupVegetable oil or canola oil
1/2CupUnsalted buttermelted
2Large eggs
3/4CupButtermilk
1/2TablespoonVinegar
1TablespoonsVanilla extract
1/41 ounce jarRed color food pasteI use Wilton's no taste red to prevent giving the cupcakes a bitter flavor
For the cream cheese frosting
18 ounce packageCream Cheesesoftened
2SticksUnsalted buttersoftened
3-4CupsConfectioner Sugar
1teaspoonVanilla extract
Instructions
Preheat oven to 325 Degrees F. Line standard cupcake tin with cupcake liners. I got about 16 cupcakes from this recipe.
For the cupcakes
In a medium bowl whisk together the flour, baking soda, salt and cocoa powder.
In a large bowl mix together the sugar oil and melted butter with a hand mixer on medium speed for about 3 minutes. Scrape sides with a spatula as you mix.
Add eggs one at a time and mix to incorporate. Mix in vinegar and vanilla.
Add half of the dry ingredients, mix well and then add half of the buttermilk and mix.
Repeat adding remaining dry ingredients and buttermilk.
Fill each cupcake liner with 1/4 cup of batter. Place on middle rack of preheated oven and bake for 17-20 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool completely before frosting
For the cream cheese frosting
In a large mixing bowl whip butter and cream cheese together for 3-5 minutes until light and fluffy. (Make sure they are both softened or it will be lumpy)
Add 3 cups of confectioner sugar and mix well. If frosting still seems soupy add more confectioner sugar until a spreadable consistency is achieved.