Red Velvet Cupcakes

24
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In

Recipe: #39858

December 02, 2022

Categories: Desserts, Cupcakes



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Original recipe yields 24 servings
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Nutritional

  • Serving Size: 1 (54.3 g)
  • Calories 154.6
  • Total Fat - 5.9 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 27.2 mg
  • Sodium - 1305 mg
  • Total Carbohydrate - 23.3 g
  • Dietary Fiber - 1.6 g
  • Sugars - 13.1 g
  • Protein - 3.1 g
  • Calcium - 49.5 mg
  • Iron - 0.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 350ºF.

Step 2

Line two 12-cup muffin pans with paper liners. Set aside.

Step 3

In a large bowl, beat together the oil, butter, and sugar for 10 minutes on medium speed, until light and fluffy.

Step 4

Add the eggs, one at a time, mixing for about 20 seconds after each addition. Beat in the vanilla.

Step 5

In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Stir with a whisk.

Step 6

Gradually add the flour mixture to the butter mixture alternating with the buttermilk, begin and end with the flour mixture. Beat until well blended.

Step 7

Add the vinegar and food coloring. Beat until fully incorporated and no streaks remain in the batter.

Step 8

Fill the prepared muffin cups ⅔ full.

Step 9

Bake for 15-18 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs.

Step 10

Cool the cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely. Frost as desired.

Tips & Variations


No special items needed.

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