Red Velvet Cupcakes
- Ready In:
- 40mins
- Ingredients:
- 17
- Yields:
-
24 Cupcakes
- Serves:
- 4
ingredients
-
For the cupcakes
- 2 1⁄2 cups all-purpose flour
- 1 1⁄2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1⁄2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
-
For the Cream Cheese Frosting
- 1 lb cream cheese, softened
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners' sugar
- chopped pecans, and
- fresh raspberries or strawberry, for garnish
directions
-
For the cupcakes:
- Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
- In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
- Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
- Divide the batter evenly among the cupcake tins about 2/3 filled.
- Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness.
- Remove from oven and cool completely before frosting.
-
For the Cream Cheese Frosting:
- In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
- Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
- Garnish with chopped pecans and a fresh raspberry or strawberry.
- Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.
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