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red velvet cupcakes First Image

Red Velvet Cupcakes

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  • Author: John Doe
  • Total Time: 38 minutes
  • Yield: 24 cupcakes 1x
  • Diet: Vegetarian

Description

Delicious red velvet cupcakes topped with cream cheese frosting.

Ingredients

Scale
  • 1/2 cup butter (room temperature)
  • 1 ½ cups granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1–2 teaspoons red gel food coloring
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 tablespoons water
  • 1 1/2 teaspoons white vinegar
  • 1 teaspoon baking soda
  • 16 ounces cream cheese (room temperature)
  • ½ cup butter (room temperature)
  • 6–8 cups powdered sugar (divided)
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F. Place the cupcake liners in the cupcake pan.
  2. In a large bowl, add the 1/2 cup butter and 1 ½ cups granulated sugar. Using a hand mixer, beat on medium until light and fluffy.
  3. Add the 2 large eggs, 1 teaspoon vanilla extract, and 1-2 teaspoons red gel food coloring. Beat until the eggs are incorporated. Scrape down the sides of the bowl.
  4. Add the 2 1/2 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 1/2 teaspoons baking powder, and 1 teaspoon salt to a medium bowl. Whisk until incorporated.
  5. Gradually add dry ingredients and 1 cup buttermilk to the wet ingredients, alternating between the two and starting and ending with flour. Beat each addition until well combined.
  6. Add the 2 tablespoons water to the batter and mix well.
  7. Add the 1 1/2 teaspoons white vinegar and 1 teaspoon baking soda to a small bowl. Mix to combine.
  8. Add the vinegar mixture to the batter and beat until combined.
  9. Fill the cupcakes about halfway with the red velvet cake batter.
  10. Place in the preheated oven and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
  11. Add the 16 ounces cream cheese to a mixing bowl and beat until smooth.
  12. Add in the ½ cup butter and continue to beat until incorporated.
  13. Add 6 cups powdered sugar and 2 teaspoons vanilla extract. Beat until the frosting comes together and the powdered sugar is incorporated.
  14. Add the remaining 2 cups of powdered sugar for a thicker, pipeable frosting. Beat until well incorporated.
  15. Frost the cupcakes. To make tall swirls, add the frosting to a piping bag fitted with a Wilton 1M tip and pipe tall swirls on top of the cupcakes, and sprinkle with festive sprinkles.

Notes

  • 1-2 teaspoons red gel food coloring is recommended for the ideal color.
  • Use 6 cups of powdered sugar for a softer frosting, or 8 cups for a stiffer consistency.
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 350
  • Sugar: 40g
  • Sodium: 200mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 50mg

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Find it online: https://savoryio.com/red-velvet-cupcakes-2/