Red velvet cupcakes
Extremely easy to make, this red velvet cupcakes recipe with cream cheese frosting and melt-in-your-mouth texture is a delicious, portioned dessert you can make within one hour and decorate for any occasion.
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Servings: 9 cupcakes
Calories: 527kcal
Equipment
- Digital kitchen scale
- Rubber spatula
- Muffin pan
- Muffin liners
- Stand mixer or hand mixer and a large mixing bowl
Ingredients
For the cupcakes
- 160 g all-purpose flour
- 10 g cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg at room temperature
- 160 g white granulated sugar
- 1 teaspoon vanilla extract
- Red food coloring
- 150 ml kefir or buttermilk
- 25 ml vegetable oil such as canola oil
- 50 g butter melted
For the cream
- 200 g unsalted butter at room temperature
- 70 g powdered sugar
- 400 g cream cheese at room temperature
- 1 teaspoon vanilla extract
- Sprinkles for decoration optional
Instructions
For the cupcakes
- Preheat the oven to 160C (320F) and line the muffin pan with 9 cupcake paper liners.
- In a bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In another bowl, add the egg, sugar, vanilla extract, and red food coloring. Whisk well to a homogenous consistency.
- Add the kefir, butter, and oil and whisk to combine.
- Sift in the dry ingredients and fold with a rubber spatula just until no dry ingredients are left.
- Fill the paper liners ⅔ full and bake for 25-30 minutes or until a toothpick inserted in the center of the cupcake in the middle of the pan comes out clean.
- Remove from the oven and let the cupcakes rest for 5 minutes in the pan. Then, transfer onto a cooling rack to cool down to room temperature before decorating with the cream.
For the cream
- Place the butter, vanilla, and powdered sugar in the bowl of a stand mixer fitted with a whisk attachment (or you can use a hand mixer and a bowl) and whip until fluffy and white. Then, add the cream cheese in several parts and whip on medium to combine. Scrape the sides of the bowl and whip on medium until stable and fluffy.
- Place the cream into a piping bag fitted with a piping nozzle of your choice and decorate completely cooled cupcakes.
Notes
Store unfrosted cupcakes at room temperature for up to 4 days. Frosted cupcakes should be stored covered in the fridge for 4 days.
Freeze unfrosted cupcakes for up to one month.
Nutrition
Nutrition Facts
Red velvet cupcakes
Serving Size
1 cupcake
Amount per Serving
Calories
527
% Daily Value*
Fat
37
g
57
%
Saturated Fat
21
g
131
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
10
g
Cholesterol
114
mg
38
%
Sodium
378
mg
16
%
Potassium
116
mg
3
%
Carbohydrates
43
g
14
%
Fiber
1
g
4
%
Sugar
28
g
31
%
Protein
6
g
12
%
Vitamin A
1222
IU
24
%
Calcium
96
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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