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Red Velvet Cupcakes

Irresistibly Moist Red Velvet Cupcakes with Creamy Frosting

These Red Velvet Cupcakes with Creamy Frosting are festive masterpieces that impress on any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 2 tablespoons Dutch process cocoa powder Regular cocoa can yield a lighter shade.
  • 1 teaspoon Baking powder Essential for achieving a light and fluffy texture.
  • 1 teaspoon Baking soda Balances the acidity from buttermilk.
  • 1 teaspoon Salt Enhances flavor and balances sweetness.
  • ½ cup Unsalted butter (softened) Ensure it's at room temperature.
  • 1 cup Granulated sugar Consider a sugar alternative for lower calories.
  • 1 large Egg Room temperature for even mixing.
  • 1 large Egg yolk Room temperature for even mixing.
  • 1 teaspoon Vanilla extract Adds depth to the flavor profile.
  • 1 cup Buttermilk (room temperature) Mix regular milk with lemon juice for a substitute.
  • 1 tablespoon Red gel food coloring Using gel ensures deeper color without adding moisture.
For the Cream Cheese Frosting
  • ½ cup Unsalted butter (softened) Ensure it’s fluffy for a smooth frosting.
  • 8 ounces Cold cream cheese Keep it cold for sturdiness.
  • 4 cups Powdered sugar Helps achieve a silky-smooth consistency.

Equipment

  • Oven
  • Cupcake Pan
  • Mixing bowl
  • Electric mixer
  • Whisk

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 liners.
  2. In a bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream softened butter and sugar until light and fluffy.
  4. Add eggs and yolk along with vanilla extract. Beat until the mixture is pale and smooth.
  5. Gradually add the flour mixture and buttermilk, alternating between the two, mixing until just combined.
  6. Gently fold in the red gel food coloring until the batter is uniformly colored.
  7. Pour the batter into the cupcake liners. Bake for 17-20 minutes, or until a toothpick comes out clean.
  8. Allow the cupcakes to cool in the pan for about 10 minutes before transferring to a wire rack.
Frosting Preparation
  1. Beat softened butter until fluffy. Mix in cold cream cheese until blended.
  2. Add powdered sugar until achieving a smooth, fluffy texture.
  3. Once cupcakes are cooled, pipe cream cheese frosting onto each cupcake.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Optional: Top with red and white sprinkles for a festive touch.

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