Red Velvet Cupcakes
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
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.
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
Instructions
To make the cupcakes:
-
Preheat the oven to 350 degrees F and line a cupcake pan with papers.
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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.
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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.
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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.
Recipe Video
Recipe 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.
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Nutrition Facts
Red Velvet Cupcakes
Amount Per Serving
Calories 237
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 17mg6%
Sodium 193mg8%
Potassium 57mg2%
Carbohydrates 42g14%
Sugar 31g34%
Protein 2g4%
Vitamin A 210IU4%
Calcium 30mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.