Red Velvet Cupcakes Recipe | Yummly
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Red Velvet Cupcakes

YUMMLY(3)
Phaedra Howell: "outstanding cupcakes, with a couple little tweeks…" Read More
17Ingredients
101Minutes
280Calories
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Description

Vibrant red velvet cupcakes topped with tangy cream cheese frosting. Make these for Valentine's day, Christmas, the Fourth of July, or any day!

Ingredients

US|METRIC
24 SERVINGS
  • 1/2 cup unsalted butter (softened, for cake)
  • 2 tablespoons canola oil
  • 1 cup granulated sugar
  • 1/3 cup light brown sugar (packed)
  • 2 teaspoons vanilla extract (for cake)
  • 2 large eggs
  • 2 cups all purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (for cake)
  • 1 cup buttermilk
  • 2 tablespoons red food coloring (or enough to achieve desired color)
  • 1 1/2 blocks cream cheese (softened, 8 oz. per block)
  • 4 ounces unsalted butter (softened, for frosting)
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract (for frosting)
  • 1 dash salt (for frosting)
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    Directions

    1. Preheat the oven to 350°F.
    2. Line two 12-cavity cupcake pans with baking papers. Set aside.
    3. Place the butter, canola oil, granulated sugar, brown sugar, and vanilla in a large mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream the ingredients together on medium speed until smooth, about 1 minute. Add the eggs and continue to beat until the mixture is light and fluffy, about 1 minute.
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    NutritionView More

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    280Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories280Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol55mg18%
    Sodium180mg8%
    Potassium75mg2%
    Protein3g6%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate36g12%
    Dietary Fiber<1g2%
    Sugars27g54%
    Vitamin A10%
    Vitamin C0%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

    Reviews(3)

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    Phaedra Howell 2 months ago
    outstanding cupcakes, with a couple little tweeks. cake flour and half of the fat was coconut oil, with a dollop of sour cream. MOIST and tender! NEVER OVER MIX!
    Hannah 7 months ago
    Definitely would make this again! I changed up the recipe a little bit to fit with the products that I had at home and everything came out great.
    gnomesque 7 months ago
    These were great. I did half whole wheat flour and less food coloring and I don't think they could have been any better. The whole wheat flour doesnt seem to change the texture or flavor in this recipe so, why not?! The buttermilk adds moisture while giving the cupcakes some tanginess that goes nicely with the cream cheese frosting. Even on their own, they are good. The canola oil is a game changer because it gives them most of the moisture. These are quite possibly the best cupcakes I've ever made.

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