Red Velvet Cupcakes
Red velvet cupcakes gained popularity during the 1940s and are often associated with Southern cuisine in the United States.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Red Velvet Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
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In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring.
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Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. In a small bowl, mix together the white vinegar and baking soda, then quickly fold it into the batter.
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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In a mixing bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth and creamy.
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Once the cupcakes are completely cooled, frost them with the cream cheese frosting. You can pipe the frosting using a piping bag or spread it with a knife.
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Enjoy your delicious homemade red velvet cupcakes!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 35g12%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
