Red Velvet Cupcakes
These Red Velvet Cupcakes topped with Cream Cheese Frosting are fabulous and decadent. They have a tender crumb with just the right amount of chocolate flavor. Plus, this red velvet recipe is dye free! A perfect sweet treat for any occasion or holiday!
Servings: 24 cupcakes
Equipment
- Stand Mixer or Hand Beaters
Ingredients
- 1½ cups canola oil
- 1 cup buttermilk
- 2 large eggs
- 2 teaspoons white distilled vinegar
- 1 teaspoon pure vanilla extract
- 2½ cups flour
- 1½ cups sugar
- 1 teaspoon heaping, baking soda
- 1 teaspoon salt
- 2 tablespoons cocoa powder
- ¼ cup beet powder, sifted
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup salted butter, softened
- 2 teaspoons pure vanilla extract
- 4 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F. Line cupcake pans with paper liners.
- In a stand mixer with paddle attachment or with hand beaters, beat together canola oil, buttermilk, eggs, vinegar and vanilla extract.
- Add flour, sugar, baking soda, salt, cocoa powder and beet powder. Mix until thoroughly combined.
- Using a large scoop, divide the batter among 24 cups evenly, about ⅔ full.
- Bake for 20-25 minutes, until cakes spring back or a toothpick inserted in middle comes out clean.
- Cool completely then frost.
For Cream Cheese Frosting
- In stand mixer or with hand beater, beat together the cream cheese and butter until smooth and fluffy.
- Add 1 cup powdered sugar and vanilla extract. Mix until smooth.
- Add remaining powdered sugar one cup at a time, alternating with the milk, beating well until all is combined.
- Once all is combined, increase speed and beat for 1-2 minutes until frosting is airy and fluffy.
- Add frosting to piping bag and frost cupcakes, or frost using a offset spatula or butter knife.
Notes
Tip: To make homemade buttermilk: Add 1 tablespoon of lemon juice or vinegar to a measuring cup and fill with milk to 1 cup. Let stand for 5 minutes or so.
Nutrition
Serving: 1frosted cupcake | Calories: 380kcal | Carbohydrates: 44g | Protein: 3g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 231mg | Potassium: 60mg | Fiber: 1g | Sugar: 33g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
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