Red Velvet Cupcakes With Cream Cheese Frosting
Red velvet cake was originally made with beetroot juice, which gave it a natural red color.
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 With Cream Cheese Frosting
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 medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the red food coloring and vanilla extract.
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In a small bowl, combine the buttermilk, vinegar, and baking soda. Add the buttermilk mixture to the butter mixture, alternating with the dry ingredients, beginning and ending with the dry ingredients.
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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. Remove from the oven and allow to cool completely.
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In a mixing bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Frost the cooled cupcakes with the cream cheese frosting.
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Optional: Decorate with sprinkles or additional red velvet crumbs.
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Enjoy your delicious Red Velvet Cupcakes with Cream Cheese Frosting!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 32g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
