Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Red Velvet Cupcakes with Cream Cheese Frosting

StarStarStarHalf starEmpty star

Your rating

Red Velvet Cupcakes with Cream Cheese Frosting

This is a perfect recipe. I'm in love with the red velvet flavoring and the icing is just delectable. Fabulous.

 

Yield

24 servings

Prep

20 min

Cook

20 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 ½ cups all-purpose flour
Camera
1 ½ cups sugar
Camera
1 teaspoon baking soda
Camera
1 teaspoon salt
Camera
1 teaspoon cocoa powder
Camera
1 ½ cups vegetable oil
Camera
1 cup buttermilk
room temperature, you can use low-fat
Camera
2 tablespoons food coloring
red
* Camera
1 teaspoon white vinegar
distilled
Camera
1 teaspoon vanilla extract
Camera
For the frosting
1 pound cream cheese (reduced-fat)
softened
* Camera
2 stick butter
melted
Camera
1 teaspoon vanilla extract
Camera
4 cups powdered sugar
sifted
Camera
1 x pecans
chopped, for garnish, optional
* Camera
1 x raspberries
fresh, or strawberries, for garnish, optional
* Camera

Ingredients

Amount Measure Ingredient Features
591 ml all-purpose flour
Camera
355 ml sugar
Camera
5 ml baking soda
Camera
5 ml salt
Camera
5 ml cocoa powder
Camera
355 ml vegetable oil
Camera
237 ml buttermilk
room temperature, you can use low-fat
Camera
3E+1 ml food coloring
red
* Camera
5 ml white vinegar
distilled
Camera
5 ml vanilla extract
Camera
For the frosting:
453.6 g cream cheese (reduced-fat)
softened
* Camera
226 g butter
melted
Camera
5 ml vanilla extract
Camera
946 ml powdered sugar
sifted
Camera
1 x pecans
chopped, for garnish, optional
* Camera
1 x raspberries
fresh, or strawberries, for garnish, optional
* Camera

Directions

Preheat the oven to 350℉ (180℃). Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.

Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about ⅔ filled.

Bake in oven for about 20 to 22 minutes, turning the pans once, half way through.

Test the cupcakes with a toothpick for doneness.

Remove from oven and cool completely before frosting.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 41746% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 186mg 8%
Total Carbohydrate 19g 19%
Dietary Fiber 0g 2%
Sugars g
Protein 4g
Vitamin A 5% Vitamin C 0%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe