BEST Red Velvet Cupcakes

Crazy for Crust

Ready in: 37 minutes
Prep Time: 20 minutes
Cook Time: 17 minutes
Servings: 12
Vegetarian

Ingredients

  • 1 2/3 cups all purpose flour
    Baking
  • 1 teaspoon baking soda
    Baking
  • 1/2 cup butter, room temperature
    Milk, Eggs, Other Dairy
  • 1 cup buttermilk
    Milk, Eggs, Other Dairy
  • 8 ounces cream cheese
    Cheese
  • 1 cup granulated sugar
    Baking
  • 4 cups powdered sugar
    Baking
  • 1 tablespoon red food coloring
    Baking
  • 1/4 teaspoon salt
    Spices and Seasonings
  • 1/2 teaspoon salt
    Spices and Seasonings
  • 2 tablespoons unsweetened cocoa powder
    Baking
  • 1 tablespoon vanilla extract
    Baking
  • 2 teaspoons vanilla extract
    Baking
  • 6 tablespoons vegetable oil
    Oil, Vinegar, Salad Dressing
  • 1 tablespoon white vinegar
    Oil, Vinegar, Salad Dressing

Steps

  • Preheat oven to 350F. Line cupcake pans with liners.
  • Whisk flour, sugar, baking soda, cocoa, and salt in a large bowl.
  • Whisk buttermilk, oil, vinegar, and vanilla in a large measuring cup and whisk into dry ingredients until combined. Stir in food coloring carefully.Fill cupcake liners about 2/3 full. The recipe makes about 12 cupcakes.
  • Bake for 13-17 minutes, or until a toothpick comes out clean. Cool completely before frosting.Make the frosting: Beat butter and cream cheese with a hand mixer in a large bowl until smooth, then mix in salt.
  • Add powdered sugar 1 cup at a time and beat in between each addition.
  • Add vanilla and continue mixing a smooth frosting forms. Frost cupcakes as desired. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to one month.

Nutrition

  • Calories: 495.67  cal  (24.78%)
  • Fat: 22.09  g  (33.99%)
  • Saturated Fat: 14.68  g  (91.77%)
  • Carbohydrates: 72.27  g  (24.09%)
  • Sugar: 57.63  g  (64.03%)
  • Cholesterol: 43.33  mg  (14.44%)
  • Sodium: 387.42  mg  (16.84%)
  • Alcohol: 0.6  g  (3.34%)
  • Protein: 3.8  g  (7.6%)
  • Selenium: 7.64  µg  (10.91%)
  • Vitamin A: 523.19  IU  (10.46%)
  • Vitamin B1: 0.15  mg  (10.05%)
  • Vitamin B2: 0.16  mg  (9.5%)
  • Folate: 35.4  µg  (8.85%)
  • Manganese: 0.16  mg  (8.03%)
  • Phosphorus: 64.33  mg  (6.43%)
  • Iron: 1.04  mg  (5.76%)
  • Vitamin B3: 1.1  mg  (5.5%)
  • Calcium: 48.39  mg  (4.84%)
  • Vitamin E: 0.57  mg  (3.77%)
  • Copper: 0.07  mg  (3.53%)
  • Vitamin D: 0.52  µg  (3.44%)
  • Magnesium: 12.1  mg  (3.02%)
  • Fiber: 0.75  g  (2.98%)
  • Vitamin K: 3.07  µg  (2.93%)
  • Vitamin B5: 0.27  mg  (2.73%)
  • Vitamin B12: 0.16  µg  (2.59%)
  • Potassium: 90.41  mg  (2.58%)
  • Zinc: 0.37  mg  (2.45%)
  • Vitamin B6: 0.02  mg  (1.16%)

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