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Red Velvet Cupcakes

Irresistibly Moist Red Velvet Cupcakes with Creamy Frosting

These Red Velvet Cupcakes are moist, vibrant, and topped with creamy frosting, perfect for 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: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Spoon and level to avoid excess.
  • 1 tbsp Dutch Process Cocoa Powder Adds rich chocolate flavor.
  • 1 tsp Baking Powder Important leavening agent.
  • 1 tsp Baking Soda Works with buttermilk for leavening.
  • 1/2 tsp Salt Enhances flavors.
  • 1/2 cup Unsalted Butter Softened for easy mixing.
  • 1 cup Granulated Sugar Adds sweetness.
  • 1 large Egg Room temperature for even mixing.
  • 1 large Egg Yolk Boosts moisture.
  • 1 tsp Vanilla Extract Adds flavor depth.
  • 1 cup Buttermilk Must be at room temperature.
  • 1 tbsp Red Gel Food Coloring For iconic deep red color.
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Keep it cold for smooth texture.
  • 2 cups Powdered Sugar Sift for lump-free consistency.
  • 1/2 cup Sprinkles Optional for decoration.

Equipment

  • Oven
  • Cupcake Pan
  • Mixing Bowl
  • electric mixer
  • whisk
  • Spatula
  • Piping Bag

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 paper liners.
  2. In a small bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt until combined.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 1-2 minutes.
  4. Add the egg, egg yolk, and vanilla extract to the butter and sugar mixture and mix until smooth.
  5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing until just combined.
  6. Fold in the red gel food coloring until evenly distributed.
  7. Fill the cupcake liners about three-quarters full with the batter.
  8. Bake for 17-20 minutes or until a toothpick comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Beat the cold cream cheese until pale and fluffy, then gradually add the sifted powdered sugar until smooth.
  11. Frost the cooled cupcakes and top with sprinkles if desired.
  12. Enjoy your Red Velvet Cupcakes!

Nutrition

Serving: 1cupcakeCalories: 290kcalCarbohydrates: 40gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 240mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to three days.

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