Red Velvet Cupcakes
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Handle the Heat · by Tessa Arias★ 4.9 (102)

Red Velvet Cupcakes

NUTRITION · PER SERVING35M COOK
CAL 18%·PRO 7%
CARBS 43G49% OF CAL
2G FIBER34G SUGAR8G OTHER
FAT 20G51% OF CAL
8G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender red velvet cupcakes with a subtle chocolate flavor and just the right amount of tang, topped with cream cheese frosting. Soft, moist, and impressive.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • ¼ cup (56 grams) plain hot coffee or boiling water
  • 2 tablespoons (12 grams) unsweetened natural cocoa powder
  • 1 cup + 2 tablespoons (140 grams) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ⅛ teaspoon ground cinnamon, (optional)
  • 1 cup (200 grams) granulated sugar
  • ¼ cup (55 grams) fresh vegetable oil
  • ½ stick (57 grams) unsalted butter, (melted)
  • 1 large egg, (at room temperature)
  • ½ cup (119 grams) buttermilk, (at cool room temperature (67°F))
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons red gel food coloring
  • ½ teaspoon distilled white vinegar
  • ¾ stick (85 grams) unsalted butter, (at cool room temperature (67°F))
  • 1 ½ cups powdered sugar (188 grams), (sifted (Don’t skip sifting!))
  • 6 ounces (170 grams) cream cheese, (completely softened to room temperature (brick-style, not spreadable))
  • 1 ½ teaspoons vanilla paste or vanilla extract
PREP
15M
SODIUM
219MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.