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Red Velvet Cupcakes
Classic red velvet cupcakes with cream cheese frosting are always a hit! These are moist and flavorful, with a hint of cocoa and a slight buttermilk tang.
Prep Time
30
minutes
mins
Cook Time
20
minutes
mins
Total Time
50
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
Cupcakes, red velvet
Servings:
24
(2 dozen) cupcakes
Calories:
237
kcal
Ingredients
For the cupcakes
2 1/2
cups
all-purpose flour
1 1/3
cups
granulated sugar
2
tablespoons
unsweetened cocoa powder
1
teaspoon
baking soda
1
teaspoon
kosher salt
1 1/2
cups
buttermilk*
1
cup
oil
2
egg whites
1
tablespoon
red food coloring
1
teaspoon
white vinegar
1
teaspoon
vanilla extract
For the frosting
8
ounces
cream cheese
1/4
cup
unsalted butter,
softened
4
cups
powdered sugar
red nonpareil sprinkles
for garnish
US Customary
-
Metric
Instructions
To make the cupcakes:
Preheat the oven to 350 degrees F and line a cupcake pan with papers.
Place the flour, sugar, cocoa, baking soda, and salt in a large bowl and whisk to combine.
Place the buttermilk, oil, egg whites,
food coloring
, vinegar, and vanilla in a large measuring cup, and stir together.
Pour the liquid ingredients into the dry, and mix on low speed until smooth (about 90 seconds to 2 minutes).
Fill the cupcake papers about 2/3 full with batter.
Bake for 16-20 minutes, or until a toothpick inserted in the thickest part of a cupcake comes out clean or with a few moist crumbs.
Cool completely, then top with cream cheese frosting and garnish with
red nonpareil sprinkles
.
To make the frosting:
Place the cream cheese and butter in a large mixing bowl, and mix on medium speed until smooth.
Add the powdered sugar, one cup at a time, mixing until smooth.
When all the powdered sugar has been added, turn the speed up to medium-high and beat for one or two minutes, or until fluffy.
Video
Notes
*If you don’t have buttermilk, you can substitute by stirring 1 1/2 tablespoons of lemon juice or white vinegar into 1 1/2 cups of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.
For the layer cake version of these cupcakes, click here:
Red Velvet Cake
.
©
Baking a Moment
Nutrition
Calories:
237
kcal
|
Carbohydrates:
42
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
17
mg
|
Sodium:
193
mg
|
Potassium:
57
mg
|
Sugar:
31
g
|
Vitamin A:
210
IU
|
Calcium:
30
mg
|
Iron:
0.7
mg