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Red Velvet Cupcakes

Quentin Bacon
Prep time 20 mins
Cook time 25 mins
Yield Makes 12 regular cupcakes (serving size: 1 cupcake)
Give red velvet cupcakes a citrusy twist by topping with Lemon-Cream Cheese Frosting.

Ingredients

  • 1 1/4 cups cake flour
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1 cup sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup canola oil
  • 1 cup low-fat buttermilk
  • 2 tablespoons unsweetened cocoa
  • 2 tablespoons red food coloring
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 batches Lemon-Cream Cheese Frosting

Nutrition Information

  • calories 390
  • fat 16.1 g
  • satfat 6.7 g
  • monofat 5.9 g
  • polyfat 1.9 g
  • protein 6.7 g
  • carbohydrate 55.9 g
  • fiber 0.8 g
  • cholesterol 52 mg
  • iron 1.6 mg
  • sodium 282 mg
  • calcium 76 mg

How to Make It

  1. Preheat oven to 350°. Place 12 muffin cup liners in muffin tin.

  2. Place flours in a bowl. Sift sugar, baking soda, and salt into bowl.

  3. Whisk butter and oil in a bowl. Add buttermilk and next 4 ingredients (through vanilla), whisking until well-combined. Add dry ingredients to wet.

  4. Divide batter evenly among liners, and bake in middle of oven about 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; transfer to a wire rack to cool.

  5. Pipe frosting on cakes with a star-tipped pastry bag.

  6. Skinny it up! Skip the frosting for a 216-calorie treat.