Recipe courtesy of Terri Wahl
Red Velvet Cupcakes
- Level: Easy
- Yield: 16 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 967
- Total Fat
- 60
- Saturated Fat
- 25
- Carbohydrates
- 104
- Dietary Fiber
- 1
- Sugar
- 81
- Protein
- 7
- Cholesterol
- 138
- Sodium
- 488
- Total: 2 hr 15 min
- Prep: 50 min
- Inactive: 30 min
- Cook: 55 min
Ingredients
For the cupcakes:
15 1/2 ounces all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
1 1/2 cups vegetable oil
13 ounces granulated sugar
1 1/4 cups buttermilk
3 eggs
2 tablespoons, plus 2 teaspoons red food coloring
1 1/4 teaspoons vinegar (white or apple cider can both work)
1 1/4 teaspoons vanilla extract
1/8 cup water
For the cream cheese frosting:
1 1/2 pounds cream cheese, room temperature
1 pound butter, room temperature
2 pounds powdered sugar, sifted
1 tablespoon vanilla extract
Directions
- For the cupcakes:
- Preheat oven 350 degrees F.
- Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
- In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
- Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
- For the cream cheese frosting:
- Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
- The frosting can be used right away, or stored in the refrigerator up to a week.
- Frost cooled cupcakes with the cream cheese frosting.