Red Velvet Cupcakes Recipe
A little Valentine's Day treat!
courtesy of Paula Deen via foodnetwork.com
Ingredients
- For the Cupcakes:
- 2 1/2 cups all-purpose flour (10 ounces. Also, I used cake flour, which made them very light and fluffy)
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 1 teaspoon vanilla extract
- 4 cups sifted confectionersâ sugar
- OR USE BETTY CROCKER BUTTER CREAM FROSTING** Thereâs also canned cream cheese frosting, but Iâm not a fan
Directions
- Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
- In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer (I used my KitchenAid on 4). Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
- Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
- For the Cream Cheese Frosting:
- In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Useful Links
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 24 servings | |
| Calories 360 | |
| Calories from Fat 250 | 69% |
| Total Fat 28.37g | 35% |
| Saturated Fat 9.71g | 39% |
| Trans Fat 0.35g | |
| Cholesterol 59mg | 20% |
| Sodium 282mg | 12% |
| Potassium 65mg | 2% |
| Total Carbs 23.95g | 6% |
| Dietary Fiber 0.4g | 1% |
| Sugars 13.84g | 9% |
| Protein 3.41g | 5% |
