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4.72 from 7 votes

Red Velvet Cupcakes with Cream Cheese Frosting

Buttery, velvety and moist, this Red Velvet Cupcakes will be a sure winner this coming Valentine's and it is not all that difficult to make. Once you've tried these red velvet cupcakes, you will understand why it is named so. 
Prep Time15 minutes
Cook Time16 minutes
Total Time31 minutes
Course: Dessert
Cuisine: American
Keyword: red velvet cupcakes
Servings: 14 cupcakes
Calories: 285kcal
Author: Bebs

Ingredients

  • 1 ¼ cups all-purpose flour
  • ¼ cup cornstarch
  • 1 tablespoon natural unsweetened cocoa powder
  • ¼ teaspoon salt
  • 2 ounces (½ stick) butter - softened at room temperature
  • 1 cup sugar
  • 1 large egg
  • ¾ cup buttermilk (see alternative)
  • ½ cup canola or vegetable oil
  • 2 teaspoons vanilla extract
  • red food coloring (liquid or gel)
  • ½ teaspoon baking soda
  • ½ teaspoon white vinegar
  • cream cheese frosting (just make half of the recipe)

Instructions

  • In a large mixing bowl, sift in the flour, cornstarch, cocoa powder, and salt. Mix with a whisk or fork until well combined.
  • In a separate bowl, cream butter using a hand or stand mixer for 2 minutes at high speed. Add sugar and beat for another 2 minutes. Add the egg, buttermilk, oil, and vanilla extract. Beat until no longer lumpy.
  • Pour the liquid mixture into the dry ingredients and whisk until well blended. Add food color while mixing until you've reached the desired red coloring (took me about 2 Tbsp. liquid food color).
  • In a small bowl, mix together the baking soda and vinegar and immediately pour into the batter. Mix just several times more.
  • Spoon batter into lined cupcake pans, filling about ⅔ of each liner. Bake in a preheated oven at 170°C/340°F for 15-18 minutes or until an inserted toothpick comes out clean.
  • Remove pan from oven and let the cupcakes cool down a bit before removing them. Let them cool completely before adding the frosting.
  • Once the cupcakes are cooled, prepare the Cream Cheese Frosting. Click here for the recipe and just cut all the ingredient measurements in half and it should be enough.
  • Transfer the frosting to a pastry bag and frost the cupcakes as desired. You may also just use a spoon and spread the frosting on top of each cupcake.

Nutrition

Calories: 285kcal | Carbohydrates: 29.6g | Protein: 2.7g | Fat: 17.9g | Saturated Fat: 7.7g | Cholesterol: 40mg | Sodium: 176mg | Potassium: 58mg | Fiber: 0.4g | Sugar: 18.6g | Calcium: 20mg | Iron: 0.9mg