Description
A soft and moist red velvet cupcake infused with a hint of cocoa and topped with luscious cream cheese frosting.
Ingredients
Units
Scale
For the Cupcakes:
- 1 1/4 cups (160g) all-purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup (120ml) buttermilk
- 1 tbsp red food coloring
- 1 tsp white vinegar
For the Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Set oven to 350°F (175°C) and line a cupcake pan with liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Cream Butter and Sugar: In a separate bowl, beat butter and sugar until fluffy. Add egg and vanilla, mixing until combined.
- Add Wet Ingredients: Stir in buttermilk, red food coloring, and vinegar. Gradually add dry ingredients, mixing until just combined.
- Bake: Divide batter among cupcake liners, filling each about ¾ full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool.
- Prepare Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy.
- Frost and Serve: Pipe or spread frosting onto cooled cupcakes. Garnish as desired.
Notes
- Use gel food coloring for a vibrant red color.
- Do not overmix the batter to keep cupcakes soft.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: ~280 kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg