Red Velvet Cupcakes

Red velvet cake originated in the United States and became popular in the early 20th century. The red color is traditionally achieved using beetroot juice, but nowadays most recipes use red food coloring.

This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Medium

Red Velvet Cupcakes

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 20 min Rest Time 30 min Total Time 1 hr 10 mins

Servings: 12 Calories: 3600

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup All-purpose flour
• 1 tablespoon Unsweetened cocoa powder
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter, softened
• 1 cup Granulated sugar
• 2 large Eggs
• 2 teaspoon Vanilla extract
• 2 tablespoon Red food coloring
• 0.75 cup Buttermilk
• 1 teaspoon White vinegar
• 1 teaspoon Baking soda
• 1 cup Cream cheese, softened
• 0.5 cup Powdered sugar
• 0.25 cup Unsalted butter, softened
• 1 teaspoon Vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a separate large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and red food coloring.
4. Gradually mix in the dry ingredients, alternating with the buttermilk. In a small bowl, mix together the vinegar and baking soda, then fold it into the batter.
5. 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.
6. Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
7. In a medium bowl, beat together the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
8. Once the cupcakes are completely cooled, frost them with the cream cheese frosting.
9. Enjoy your delicious homemade red velvet cupcakes!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 40g14%

Sugars 30g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.