Who doesn’t love a nice red velvet cake in cupcake form? They’re moist, not too sweet, and they’ve got a gorgeous color. Serve these spread with cream cheese frosting.
Original recipe makes 1 dozen cupcakes
Ingredients
Dry ingredients:
1 1/3 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
Wet ingredients:
1/4 cup butter, softened
1 cup white sugar
2 large eggs
3/4 cup buttermilk
2 teaspoons white vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring
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PREP
20 mins
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COOK
20 mins
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READY IN
1 hr
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Sift flour, cocoa, baking soda, salt, and baking powder together in a large mixing bowl until combined.
- Place butter and sugar into the work bowl of a large stand mixer fitted with a whisk attachment. Beat butter and sugar together until light and fluffy. Scrape down attachment and bowl. Add eggs into butter-sugar mixture, one at a time, mixing the first egg in thoroughly before adding the second. Scrape down sides of bowl as you work.
- Beat buttermilk and vinegar into moist ingredients, followed by vanilla extract and red food coloring. Mix until color is even.
- Pour dry ingredients into wet ingredients and gently whisk by hand until batter is smooth. Spoon batter into prepared muffin cups, filling them about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Let sit in the pan for 10 minutes; remove cupcakes from pan and cool completely on a cooling rack before frosting. Unwrap cupcakes before frosting.
Nutrition
Calories: 171 kcal
Carbohydrates: 29 g
Cholesterol: 46 mg
Fat: 5.1 g
Fiber: 0.8 g
Protein: 3.3 g
Sodium: 219 mg