Red Velvet Cupcakes With Cream Cheese Frosting
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
24
ingredients
- for the cupcake
- 1 1⁄2 cups granulated sugar
- 2 1⁄2 cups cake flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄2 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring (if you would like to use less, kick up the amount of cocoa powder used for the color kick)
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon vinegar
- for the cream-cheese frosting
- 8 ounces cream cheese
- 1⁄2 lb unsalted butter, room temp
- 2 cups confectioners' sugar
- 1 1⁄2 teaspoons vanilla, extxract
directions
- Preheat the oven to 325 degrees and line muffin tins with wrappers.
- 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.
- 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.
- Frost cupcakes once they have cooled. Top with colored sugar to finish. Enjoy the anti-oxidant awesomeness!
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RECIPE SUBMITTED BY
Jillian at Food.com
New York, 72
<p>If you can cook in a New York City apartment, you can cook anywhere.</p>