Red Velvet Cupcakes269 Reviews
- Prep: 30 min
- Cook: 20 min
- Ready In: 50 min
“Little versions of classic red velvet cake! Frost with cream cheese frosting or white frosting.” - by pinkspoonula
Original recipe yields 20 cupcakes
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
Amount Per Serving (20 total)
- 160 cal
- 5.5 g
- 26 g
Based on a 2,000 calorie diet
Reviews (269)Rate This Recipe
"I have not tried this recipie but this is just a tip for all of those that do not know. When you have a recipie that calls for coacoa powder and vinigar the vinigar has a chemical reaction with the c..." See moreoacoa podwer and turns somewhat reddish brown. This is what was used before food color was made."
"I had never made red velvet cake before so I just picked this one at random. I made it for a poker party and brought the rest to work and everybody really liked it! If I were to make it again, I pr..." See moreobably would cut the cocoa powder. It seems like it had too much of a chocolate taste (not bad, but just not what I think of when I think of red velvet). Most recipes usually call for a couple tbsp so this one is a lot more. this is the cream cheese frosting that I used for the cake: 1/2c. of unsalted butter (softened) 2- 8oz. packs of cream cheese (softened) 3 1/2 cups of powdered sugar 1 tbsp of vanilla extract. After tweaking, I find that this is the best frosting for me. Not too sweet... just sweet enough. enjoy! "
"This recipe made wonderful little mini cupcakes. It is a light and fluffy cake; some red velvet cakes are much more dense, but if you prefer a spongier cupcake, this one is for you. I overfilled the ..." See morecups and many rose too high (although they made yummy muffin tops) - filling your cup half full makes a cake even with the paper edge. Like another reviewer, I made Janni's Cream Cheese Frosting II. This red velvet cupcake recipe made 60 mini cupcakes and Janni's frosting covered them all with two cups more to spare."
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