Best Red Velvet Cupcakes
Ingredients
Cupcake Base
-
2 ¾
cups
sifted cake flour
-
½
teaspoon
salt
-
3
tablespoons
cocoa powder
-
½
cup
unsalted butter
-
1 ½
cups
granulated white sugar
-
½
cup
sour cream
-
¾
cup
oil
-
3
large
eggs
-
¾
cup
buttermilk
-
2
teaspoons
pure vanilla extract
-
1
tablespoon
vinegar
-
2
tablespoons
liquid red food coloring
-
1
teaspoon
baking soda
-
2
teaspoons
water
Cream Cheese Frosting
-
8
ounces
cream cheese
-
4
ounces
unsalted butter
-
1
teaspoon
vanilla extract
-
4-6
cups
powdered sugar
Instructions
- Combine flour, salt, and cocoa powder in a bowl and set aside.
- Preheat the oven to 350°F and prepare the muffin pan.
- Cream butter and sugar until fluffy, then add sour cream and oil, mixing well.
- Add eggs one at a time, beating well after each addition.
- Mix in buttermilk, vanilla extract, and vinegar thoroughly.
- Add red food coloring to achieve desired color.
- Gradually mix in the flour mixture, then fold in the baking soda mixed with water.
- Divide the batter into the prepared pan and bake for 25-30 minutes.
- Let the cupcakes cool in the pan for 10-15 minutes, then refrigerate for at least an hour.
- For the frosting, whisk cream cheese, butter, and vanilla until creamy, then gradually mix in powdered sugar.
- Pipe the frosting onto the cooled cupcakes.
Nutrition Facts (estimated)
Servings
24 pieces
Calories
350
Total fat
18g
Total carbohydrates
45g
Total protein
4g
Sodium
160mg
Cholesterol
49mg
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