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–+ servings
Red Velvet Cupcakes

Decadent Red Velvet Cupcakes with Creamy Frosting Bliss

Indulge in these delightful Red Velvet Cupcakes, crowned with creamy frosting for a perfect treat on special occasions.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 1 tablespoon Dutch-process cocoa powder adds subtle chocolate flavor
  • 1 teaspoon baking powder essential leavening agent
  • 0.5 teaspoon baking soda essential leavening agent
  • 1 pinch salt enhances flavor
  • 0.5 cups unsalted butter softened for smooth mixing
  • 1 cups granulated sugar coconut sugar can be a sweet alternative
  • 1 large egg bring to room temperature
  • 1 large egg yolk brings moisture and structure
  • 1 teaspoon vanilla extract pure extract elevates taste
  • 1 cups buttermilk mix milk with vinegar for a quick version
  • 2 tablespoons red gel food coloring gel is preferred for striking hues
For the Cream Cheese Frosting
  • 0.5 cups unsalted butter softened before use
  • 8 ounces cream cheese use cold for best finish
  • 2 cups powdered sugar sift for a smoother texture
  • sprinkles optional decoration

Equipment

  • Oven
  • Cupcake Pan
  • Mixing Bowls
  • Electric Mixer

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and line a standard cupcake pan with 12 liners.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. Cream together the softened butter and granulated sugar until fluffy.
  4. Add the egg, egg yolk, and vanilla extract to the creamed mixture and mix until combined.
  5. Gradually alternate mixing in the dry ingredients with the buttermilk.
  6. Fold in the red gel food coloring until uniform.
  7. Divide the batter among the cupcake liners and bake for 17-20 minutes.
  8. Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack.
Frosting Instructions
  1. Beat the softened butter until fluffy, then mix in the cold cream cheese.
  2. Gradually add sifted powdered sugar until the frosting is smooth.
  3. Frost the cooled cupcakes with the cream cheese frosting and add sprinkles if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 25mgIron: 1.5mg

Notes

Ensure all ingredients are at room temperature for a better rise and texture.

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