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–+ servings
Red Velvet Cupcakes

Irresistibly Moist Red Velvet Cupcakes with Creamy Frosting

Delight your taste buds with these irresistible red velvet cupcakes, featuring a moist texture and creamy frosting.
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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 cup All-Purpose Flour spoon and leveled
  • 2 tbsp Dutch Process Cocoa Powder for flavor and color
  • 1 tsp Baking Powder no substitutions
  • 1 tsp Baking Soda no substitutions
  • 1/2 tsp Salt enhances flavor
  • 1/2 cup Unsalted Butter (softened) for easy creaming
  • 1 cup Granulated Sugar no direct substitutes
  • 1 large Egg at room temperature
  • 1 large Egg Yolk at room temperature
  • 1 tsp Vanilla Extract use pure for best results
  • 1/2 cup Buttermilk (room temperature) can substitute homemade
  • 1 tbsp Red Gel Food Coloring recommended for vibrancy
For the Frosting
  • 1/2 cup Unsalted Butter (for frosting, softened) same prep notes as cupcakes
  • 8 oz Cream Cheese (cold) should be cold to keep firm
  • 2 cups Powdered Sugar sifting may help achieve smooth texture
  • Sprinkles (optional) for decoration

Equipment

  • Oven
  • Mixing Bowl
  • Cupcake pan
  • Whisk
  • Electric mixer
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a standard cupcake pan by lining it with 12 cupcake liners.
  2. In a small bowl, whisk together all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream together softened unsalted butter and granulated sugar until pale and fluffy.
  4. Add egg, egg yolk, and vanilla extract into the mixture and beat until pale and smooth.
  5. Gradually alternate adding the dry ingredients and buttermilk to the egg mixture, blending just until combined.
  6. Fold in red gel food coloring until fully incorporated.
  7. Fill each cupcake liner about 3/4 full with batter and bake for 17-20 minutes.
  8. For frosting, beat softened unsalted butter until fluffy, then mix in cold cream cheese until smooth.
  9. Gradually incorporate powdered sugar until creamy and ready to frost.
  10. Frost each cooled cupcake and add sprinkles if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Allow cupcakes to cool completely before frosting to prevent melting.

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