Ingredients
- 3 cups plus 3 tablespoons all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons kosher salt
- 1/4 cup unsweetened cocoa powder (recommended: Valrhona)
- 1 cup vegetable oil
- 1 1/4 cups buttermilk
- 1 7/8 cups sugar
- 3 eggs
- 1 fluid ounce red food coloring
- 1/2 cup plus 2 tablespoons unsweetened applesauce
- 1 1/4 teaspoons apple cider vinegar
- 1 1/4 teaspoons vanilla extract
- Almond Cream Cheese Frosting, recipe follows
Directions
Preheat the oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners.
Sift together the flour, baking soda, salt, and cocoa powder in a medium bowl.
In the bowl of a stand mixer with a paddle attachment, mix the vegetable oil, buttermilk, sugar, eggs, food coloring, applesauce, vinegar, and vanilla on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined.
Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely.
Generously frost the top of each cupcake with the Almond Cream Cheese Frosting.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Almond Cream Cheese Frosting:
- 11 1/2 tablespoons butter, at room temperature
- 24 ounces cream cheese, at room temperature
- 4 1/2 cups powdered sugar, sifted
- 3 teaspoons vanilla extract
- 1 1/2 teaspoon almond extract
In the bowl of a stand mixer with a whisk attachment, whip the butter and cream cheese on high speed until light and fluffy, about 3 minutes. Turn the mixer on medium-low, and slowly add the powdered sugar, vanilla, and almond extract. Once the ingredients are all incorporated, turn the mixer to high, and beat for 1 additional minute.
5 Videos | Photo: Red Velvet Cupcakes with Almond Cream Cheese Frosting Recipe
















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By Angela1269
on February 13, 2013
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Not a fan! The cake has no flavor - like other reviewers have mentioned. I should have listened to the reviews! I am very disappointed with these. I am actually not serving them because they're not worth the calories. :(
By Reina4Ever
Somerset, NJ
on December 24, 2011
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These cupcakes were so bland. The frosting was the best part. I used 3 cups of flour and 1/3 cup of cocoa powder so it can bring out more of a "chocolatey" flavor. Well, they were not good. I followed the recipe with just those 2 minor adjustments but i did not like the end result. I dont know what went wrong. I was in the hunt for a delicous red velvet cupcake that would not be too oily and sought out for this. Afterall, it came from an episode of Cupcake Wars. I guess the hunt is still on...
By tlsullivan10
Grand Forks, ND
on October 29, 2011
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I made these for some of my co-workers. I think the frosting is better than the actual cupcake. I didn't like the apple cider vinegar so next time I will just go with normal vinegar. I also added chocolate chips with the second batter and it tasted better. I had to make a second batter because I had so much frosting left over.
Read all 16 reviews