Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Deep red color, moist, soft fluffy crumb and slathered with a sinful cream cheese frosting. So much better than bakery cupcakes!
Servings: 24
Calories: 323kcal
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 3 tsp unsweetened cocoa powder
- 1 cup vegetable oil
- 1 1/2 cups buttermilk, room temperature
- 2 large eggs, room temperature
- 3 Tbs red food coloring (I only used 2 Tbs, that was all I had)
- 1 tsp distilled white vinegar
- 2 tsp vanilla extract
Cream Cheese Frosting
- 4 Tbs unsalted butter, softened
- 8 oz cream cheese, softened
- 3 3/4-4 1/2 cups powdered sugar (this will depend on how thick you like the frosting)
- 1 tsp vanilla
Instructions
Cupcakes
- Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with cupcake liners.
- In a medium-size mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- In a large bowl beat the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract.
- Add the dry ingredients to wet ingredients and mix until smooth and thoroughly combined.
- Divide the batter evenly among the cupcake papers, about 2/3 full.
- Bake 20 to 22 minutes. Or until a toothpick inserted in the center comes out clean.
- Let cool completely before frosting.
Cream Cheese Frosting:
- Beat the butter and cream cheese together. Add powdered sugar a cup at a time and vanilla.
Nutrition
Calories: 323kcal | Carbohydrates: 45g | Protein: 3g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 33mg | Sodium: 219mg | Potassium: 55mg | Fiber: 1g | Sugar: 34g | Vitamin A: 233IU | Calcium: 31mg | Iron: 1mg