Red Velvet Cupcakes
Created by Fizzybrat on December 2, 2022
- Servings: 24
- Prep Time: 20m
- Cook Time: 20m
- Recipe #39858
Ingredients
- ½ cup vegetable oil
- ¼ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ¾ cups ake flour, sifted
- 2 tablespoons unsweetened cocoa powder, sifted
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
- 1 tablespoon white vinegar
- 1 ounce red food coloring, 1 bottle
How to Make
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Step 1: Preheat the oven to 350ºF.
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Step 2: Line two 12-cup muffin pans with paper liners. Set aside.
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Step 3: In a large bowl, beat together the oil, butter, and sugar for 10 minutes on medium speed, until light and fluffy.
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Step 4: Add the eggs, one at a time, mixing for about 20 seconds after each addition. Beat in the vanilla.
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Step 5: In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Stir with a whisk.
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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.
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Step 7: Add the vinegar and food coloring. Beat until fully incorporated and no streaks remain in the batter.
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Step 8: Fill the prepared muffin cups ⅔ full.
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Step 9: Bake for 15-18 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs.
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Step 10: Cool the cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely. Frost as desired.
Nutritional Facts
- 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