Dessertscrazyforcrust3.8
BEST Red Velvet Cupcakes Recipe
This easy Red Velvet Cupcakes recipe is topped with cream cheese frosting. This is a twist on your traditional recipe without eggs! This classic recipe is always good to have in your recipe box!
👥 12 Servings⏱️ Prep & Cook: 37 min⏳ Prep: 20 min🔥 Cook: 17 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●measuring cup
📝 Preparation Steps
1
Preheat oven to 350°F. Line cupcake pans with liners.
2
Whisk flour, sugar, baking soda, cocoa, and salt in a large bowl.
(200g) granulated sugar1 cup(10g) unsweetened cocoa powder2 tablespoonsbaking soda1 teaspoon(237ml) buttermilk1 cup(70ml) vegetable oil6 tablespoons(15ml) white vinegar1 tablespoon(15ml) red food coloring1 tablespoon(226g) cream cheese (room temperature)8 ounces(339g) powdered sugar3 cups
3
Whisk buttermilk, oil, vinegar, and vanilla in a large measuring cup and whisk into dry ingredients until combined. Stir in food coloring carefully.
4
Fill cupcake liners about 2/3 full. The recipe makes about 12 cupcakes. Bake for ⏱️ 13-17 minutes, or until a toothpick comes out clean. Cool completely before frosting.
5
Make the frosting: Beat butter and cream cheese with a hand mixer in a large bowl until smooth, then mix in salt. Add powdered sugar 1 cup at a time and beat in between each addition. Add vanilla and continue mixing a smooth frosting forms. Frost cupcakes as desired.
6
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to one month.
7
You can bake this as a 9-inch cake round. Bake for ⏱️ 25-40 minutes, or until a toothpick comes out clean.
8
Want 24 cupcakes, two 9-inch layers or a 9x13-inch cake? Double the recipe!
Nutrition Facts
calories
488 kcal
fat Content
22 g
serving Size
1 cupcake
fiber Content
1 g
sugar Content
52 g
sodium Content
465 mg
protein Content
4 g
cholesterol Content
42 mg
carbohydrate Content
70 g
saturated Fat Content
10 g
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