Red Velvet Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Red velvet cupcakes deliver the classic tangy cocoa flavor and cream cheese frosting in individual portions. These are rich, mildly chocolatey treats with a subtle vanilla note. Perfect for celebrations and gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 3 cups all-purpose flour, (spooned into measuring cup and leveled-off)
- ¼ cup + 2 tablespoons Dutch-process cocoa powder ((see note))
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing the pans
- 2¼ cups (packed) light brown sugar
- 2 teaspoons Wilton Concentrated Red (no-taste) Gel Icing Color, or 3 tablespoons normal liquid red food coloring (see note)
- 2½ teaspoons vanilla extract
- 3 large eggs, (at room temperature)
- 1¾ cups buttermilk ((see note))
- Cream Cheese Frosting
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 127mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 128mg
- Calcium
- 38mg
- Iron
- 0.87mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 127MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.