Red Velvet Cupcakes Recipe | Yummly

Red Velvet Cupcakes

YUMMLY(6)
Ella: "It turned out so yummy. It tasted amazing!!! ❤️" Read More
17Ingredients
101Minutes
280Calories
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Red Velvet Cupcakes

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

    Reviews(6)

    Reviewer Profile Image
    Ella 8 months ago
    It turned out so yummy. It tasted amazing!!! ❤️
    Reviewer Profile Image
    Thibodeaux 10 months ago
    They turned out amazing?
    Reviewer Profile Image
    Katherine Frick a year ago
    Really good! These were easy and fun to make. Will make again.
    Reviewer Profile Image
    Phaedra Howell 2 years 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!
    Reviewer Profile Image
    Hannah 2 years 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.
    Reviewer Profile Image
    gnomesque 2 years 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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