Red Velvet Cupcakes
Ingredients
The cupcakes
-
2¼
cups
sifted flour
-
2
tablespoons
unsweetened cocoa powder
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
1
teaspoon
kosher salt
-
1
cup
buttermilk
-
2
tablespoons
red food coloring
-
1
teaspoon
distilled white vinegar
-
1
teaspoon
vanilla extract
-
1½
cups
sugar
-
1½
sticks
unsalted butter
-
2
large
eggs
The frosting
-
8
oz
cream cheese
-
8
oz
butter
-
1
teaspoon
vanilla extract
-
2
cups
confectioners’ sugar
Instructions
- Preheat the oven to 350°F and line a cupcake pan with liners.
- Sift the flour, cocoa powder, baking powder, baking soda, and salt into a bowl.
- In another bowl, whisk together the buttermilk, food coloring, vinegar, and vanilla.
- In a large bowl, beat the sugar and butter until blended, then add the eggs one at a time.
- Gradually add the dry ingredients and buttermilk mixture alternately to the butter mixture.
- Fill the cupcake liners 2/3 to ¾ full and bake for 23-26 minutes until a toothpick comes out clean.
- Cool the cupcakes for 10 minutes in the pan before transferring them to a rack to cool completely.
- For the frosting, beat the butter, cream cheese, and vanilla until smooth, then add the confectioners’ sugar and beat until smooth.
Nutrition Facts (estimated)
Servings
24
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
300mg
Cholesterol
40mg
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