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Red Velvet Cupcakes

Irresistibly Moist Red Velvet Cupcakes with Cream Cheese Frosting

These Red Velvet Cupcakes are moist, cocoa-infused delights with a tangy cream cheese frosting, perfect for any occasion.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour spoon and level for accuracy
  • 1 tablespoon cocoa powder (Dutch process) substitute with regular cocoa, expect color shift
  • 1 teaspoon baking powder check for freshness
  • 0.5 teaspoon baking soda store in cool, dry place
  • 0.5 teaspoon salt enhances flavor
  • 0.5 cups unsalted butter softened for effective creaming
  • 1 cups granulated sugar adjust for personal taste
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 1 teaspoon vanilla extract opt for pure for best flavor
  • 0.75 cups buttermilk room temperature or substitute with milk plus vinegar or lemon juice
  • 1 tablespoon red gel food coloring gel is preferable for deep color
For the Frosting
  • 0.5 cups cream cheese cold before mixing for ideal texture
  • 2-3 cups powdered sugar sifting ensures a smooth consistency
  • sprinkles optional for a festive touch

Equipment

  • Oven
  • Mixing bowls
  • Electric Mixer
  • Cupcake Pan
  • Cupcake Liners
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the egg, egg yolk, and vanilla extract; beat until well blended and smooth.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, mixing gently.
  6. Fold in the red gel food coloring until evenly incorporated.
  7. Portion the batter into the cupcake liners, filling each about ¾ full. Bake for 17-20 minutes.
  8. Allow the cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. To prepare the frosting, beat the softened butter until fluffy, then add the cold cream cheese and beat until smooth.
  10. Sift in the powdered sugar and mix until creamy and smooth.
  11. Frost the cooled cupcakes with the cream cheese frosting and add sprinkles if desired.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 210mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1.5mg

Notes

These cupcakes can last up to three days at room temperature; allow to come to room temperature before serving for the best taste.

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