Get the Recipe: Red Velvet Cupcakes
These red velvet cupcakes feature a soft and moist red velvet cake and smooth cream cheese frosting! They are the ultimate dessert for any occasion. These cupcakes are equally beautiful and tasty!
Ingredients
Red Velvet Cupcakes
- 1 ½ cups flour, gluten free or all purpose
- ¾ cup granulated sugar
- 2 tbsp cocoa powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1 cup buttermilk
- 2 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tsp red food coloring
Cream Cheese Frosting
- 1 ½ cups powdered sugar
- ½ cup butter, room temperature
- ½ cup cream cheese, room temperature
- 1 tsp vanilla extract
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners.
- In a mixing bowl, add the flour, sugar, cocoa powder, baking soda, and salt. Whisk together.
- In a separate bowl, add the buttermilk, apple cider vinegar, vanilla, and red food coloring. Stir together.
- Then, pour the wet ingredients into the dry ingredients. Stir until combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each one ⅔ full.
- Bake for 18 to 21 minutes, or until a toothpick inserted comes out clean.
- Remove the cupcakes from the oven. Let them cool in the muffin pan for 5 minutes. Then transfer to a wire rack to cool completely.
- Once the cupcakes are fully cooled, make the frosting. In a mixing bowl, add the powdered sugar, butter, cream cheese, and vanilla. Using a hand mixer, beat until smooth and creamy.
- Frost the fully cooled cupcakes. Serve!
Notes
- These cupcakes can be made with regular all purpose flour or gluten free 1 to 1 flour.
- This recipe can be made entirely dairy free. Replace the 1 cup buttermilk with 3/4 cup dairy free milk and 1/4 cup vegetable oil. Use vegan butter and vegan cream cheese for the frosting.
- Do not overmix the cupcake batter.
- Cupcakes are done when a toothpick inserted comes out clean.
- Wait until the cupcakes are fully cool before frosting.
- The frosting should be thick and creamy. If it is too thin, add more powdered sugar.
- Store cupcakes in the fridge for up to 4 days.
Calories: 281kcal, Carbohydrates: 41g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 32mg, Sodium: 255mg, Potassium: 75mg, Fiber: 1g, Sugar: 29g, Vitamin A: 396IU, Calcium: 38mg, Iron: 1mg