Red Velvet Cupcakes With Cream Cheese Frosting

“I found the recipe for these cupcakes in Runner's World. I love to make them to celebrate half-marathons - I tell myself the publication source makes them healthy!”
READY IN:
1hr
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 325 degrees and line muffin tins with wrappers.
  2. Mix dry ingredients together in one bowl and the wet ingredients in a second bowl. Pour the wet mixture into the dry mixture and mix until fully combined. Fill the muffin tins 2/3 full with batter. Bake 20-25 minutes and cool.
  3. For the frosting, mix butter and cream cheese until smooth. Add in the confectioners sugar, slowly. Add in the vanilla extract. To pipe, spoon into a plastic freezer bag and cut a tip at the end.
  4. Frost cupcakes once they have cooled. Top with colored sugar to finish. Enjoy the anti-oxidant awesomeness!

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