Red Velvet Cupcakes Recipe | Yummly
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Red Velvet Cupcakes

YUMMLY(2)
Hannah: "Definitely would make this again! I changed up th…" Read More
17Ingredients
41Minutes
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 (8 oz. per block)
  • 4 ounces unsalted butter (for frosting)
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract (for frosting)
  • 1 dash salt (for frosting)
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    NutritionView More

    280Calories
    Sodium8% DV180mg
    Fat22% DV14g
    Protein6% DV3g
    Carbs12% DV36g
    Fiber2% DV<1g
    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.

    Reviews(2)

    Hannah 8 days 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 23 days 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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