Red Velvet Cupcakes with Cream Cheese Frosting

The recipe Red Velvet Cupcakes with Cream Cheese Frosting could satisfy your American craving in about 1 hour. This recipe makes 14 servings with 262 calories, 3g of protein, and 12g of fat each. For 85 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for valentin day. 23139 people have made this recipe and would make it again. A mixture of baking soda, vanillan extract, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Averie Cooks. All things considered, we decided this recipe deserves a spoonacular score of 14%. This score is not so awesome. Similar recipes are Red Velvet Cupcakes with Cream Cheese Frosting, Red Velvet Cupcakes With Cream Cheese Frosting, and Red Velvet Cupcakes with Cream Cheese Frosting.

Servings: 14

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

3/4 teaspoon baking soda

2/3 cup buttermilk (or Powdered Buttermilk, use 2 1/2 tablespoons + 2/3 cup water)

3 tablespoons unsweetened natural cocoa powder

1 large egg

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 heaping cup cream cheese, softened (I used Trader Joe's soft spreadable light)

1 tablespoon cream or milk, only if necessary

1 to 2 tablespoons red food coloring, or as needed

pinch salt, optional and to taste

2 rounded tablespoons vanilla Greek yogurt (plain Greek yogurt or sour cream may be substituted)

sanding sugar or sprinkles, optional for garnishing

2 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

1/2 cup canola or vegetable oil

about 2 to 2 1/2 cups confectioners' sugar, or as necessary

Equipment:

mixing bowl

muffin tray

loaf pan

whisk

oven

toothpicks

frying pan

hand mixer

knife

Cooking instruction summary:

Preheat oven to 350F. Line a Non-Stick 12-Cup Regular Muffin Pan with paper liners; set aside. You will likely have batter for a 13th or 14th cupcake, and I baked it in this cooking-sprayed mini loaf pan because my oven is small and that setup works; discard extra batter if that's easier. Cucpakes - In a large mixing bowl, whisk together the first 6 ingredients, through vanilla, until smooth. Add the flour, cocoa, baking soda, optional salt, and whisk until just combined; don't overmix. Carefully whisk in the food coloring, making sure to add only as much as necessary to color the batter a deep shade of red; adding more than necessary can leave an aftertaste. Using a medium 2-inch cookie scoop, place about 2 heaping tablespoons of batter per cupcake into each of the 12 cavities so they're solidly 3/4-full. I poured the excess batter into a mini loaf pan. Bake for about 20 minutes, or until domed, set, springy to the touch, and a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter; don't overbake. My cupcakes were on the large side of normal because I generously filled liners to 3/4-full, and they took exactly 20 minutes. If yours are filled more shallow, start checking at 18 minutes. Allow cupcakes to cool in pan for about 15 minutes before removing. I baked the mini loaf for 20 minutes. While cupcakes cool, make the frosting. Cream Cheese Frosting - Combine first 3 ingredients in a large mixing bowl, add about 1 cup confectioners' sugar, and whisk to combine or beat with an electric mixer until smooth. Continue adding sugar until desired frosting consistency is reached. If you add too much sugar and need to thin frosting out, add a splash of cream. Because I used light cream cheese, the frosting stayed on the runnier side. If you want frosting thick enough to pipe, do not use light cream cheese. Add 2 to 3 tablespoons frosting to the top of each cupcake and smooth with a knife. Optionally transfer frosting to a piping bag and frost the cooled cupcakes. I like the Wilton 1M tip  for cupcakes. You may have a small amount of frosting left over. It will keep airtight in the refrigerator for up to 1 month. Optionally, garnish each cupcake with a sprinkle of sanding sugar or pinch of sprinkles. Cupcakes will keep airtight at room temperature for up to 3 days. I personally am comfortable storing cream cheese-frosted items at room temp, but if you prefer to store in the fridge, that's fine, but note the fridge will dry cupcakes out much more quickly.

 

Step by step:


1. Preheat oven to 350F. Line a Non-Stick 12-Cup Regular Muffin Pan with paper liners; set aside. You will likely have batter for a 13th or 14th cupcake, and I baked it in this cooking-sprayed mini loaf pan because my oven is small and that setup works; discard extra batter if that's easier. Cucpakes - In a large mixing bowl, whisk together the first 6 ingredients, through vanilla, until smooth.

2. Add the flour, cocoa, baking soda, optional salt, and whisk until just combined; don't overmix. Carefully whisk in the food coloring, making sure to add only as much as necessary to color the batter a deep shade of red; adding more than necessary can leave an aftertaste. Using a medium 2-inch cookie scoop, place about 2 heaping tablespoons of batter per cupcake into each of the 12 cavities so they're solidly 3/4-full. I poured the excess batter into a mini loaf pan.

3. Bake for about 20 minutes, or until domed, set, springy to the touch, and a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter; don't overbake. My cupcakes were on the large side of normal because I generously filled liners to 3/4-full, and they took exactly 20 minutes. If yours are filled more shallow, start checking at 18 minutes. Allow cupcakes to cool in pan for about 15 minutes before removing. I baked the mini loaf for 20 minutes. While cupcakes cool, make the frosting. Cream Cheese Frosting -

4. Combine first 3 ingredients in a large mixing bowl, add about 1 cup confectioners' sugar, and whisk to combine or beat with an electric mixer until smooth. Continue adding sugar until desired frosting consistency is reached. If you add too much sugar and need to thin frosting out, add a splash of cream. Because I used light cream cheese, the frosting stayed on the runnier side. If you want frosting thick enough to pipe, do not use light cream cheese.

5. Add 2 to 3 tablespoons frosting to the top of each cupcake and smooth with a knife. Optionally transfer frosting to a piping bag and frost the cooled cupcakes. I like the Wilton 1M tip  for cupcakes. You may have a small amount of frosting left over. It will keep airtight in the refrigerator for up to 1 month. Optionally, garnish each cupcake with a sprinkle of sanding sugar or pinch of sprinkles. Cupcakes will keep airtight at room temperature for up to 3 days. I personally am comfortable storing cream cheese-frosted items at room temp, but if you prefer to store in the fridge, that's fine, but note the fridge will dry cupcakes out much more quickly.


Nutrition Information:

Quickview
262k Calories
3g Protein
12g Total Fat
36g Carbs
1% Health Score
Limit These
Calories
262k
13%

Fat
12g
19%

  Saturated Fat
9g
57%

Carbohydrates
36g
12%

  Sugar
24g
28%

Cholesterol
23mg
8%

Sodium
120mg
5%

Get Enough Of These
Protein
3g
7%

Selenium
6µg
10%

Vitamin B1
0.12mg
8%

Vitamin B2
0.13mg
7%

Folate
28µg
7%

Manganese
0.14mg
7%

Phosphorus
53mg
5%

Iron
0.86mg
5%

Vitamin B3
0.84mg
4%

Copper
0.07mg
3%

Calcium
33mg
3%

Fiber
0.72g
3%

Vitamin B12
0.17µg
3%

Vitamin E
0.42mg
3%

Vitamin A
137IU
3%

Magnesium
10mg
3%

Vitamin B5
0.24mg
2%

Potassium
76mg
2%

Vitamin K
2µg
2%

Zinc
0.31mg
2%

Vitamin D
0.29µg
2%

Vitamin B6
0.02mg
1%

covered percent of daily need
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Related Videos:

Red Velvet Cupcakes with Cream Cheese Frosting - Happy Valentine's Day

 

Kardea Brown's Red Velvet Cupcakes with Chocolate Cream Cheese Frosting | Delicious Miss Brown

 

Red Velvet Cupcakes Recipe - How to Make Red Velvet Cupcakes with Cream Cheese Frosting

 

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Food Trivia

Before the Columbian Exchange, there were no oranges in Florida, no bananas in Ecuador, no potatoes in Ireland, no coffee in Colombia, no pineapples in Hawaii, no rubber trees in Africa, no tomatoes in Italy, and no chocolate in Switzerland.

Food Joke

The car crash Rabbi Bloom and Father Michael get into a car accident and it`s a bad one. Both cars are crushed but amazingly neither of the clerics is hurt. After they crawl out of their cars, Rabbi Bloom sees the priest`s collar and says, "Just look at our cars - there`s nothing left, but we`re unhurt. You`re a priest and I`m a rabbi so it must be a sign from God. He must have meant that we should meet and be friends and live together in peace the rest of our days." Father Michael replies, "I agree with you completely. This truly must be a sign from God." Rabbi Bloom then says, "Look - here`s another miracle. Although my car is wrecked, this bottle of wine didn`t break. God must want us to drink this wine and celebrate our good fortune." He hands the bottle to the priest. Father Michael takes a few big swigs and passes the bottle back to Rabbi Bloom who puts the cork back in and hands it back to the priest. Father Michael asks, "Aren`t you having any wine?" "No. I think I`ll just wait for the police," says Rabbi Bloom.

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