Red Velvet Cupcakes

Red Velvet Cupcakes Recipe
Photo: Oxmoor House
The frosting takes this red velvet cupcake recipe from great to fantastic. The secret? Use real butter and real cream cheese. The results are mouthwateringly good.


30 cupcakes (serving size: 1 cupcake)

Recipe from

Cooking Light

Nutritional Information

Calories 205
Fat 7.3 g
Satfat 4.5 g
Monofat 2 g
Polyfat 0.3 g
Protein 2.3 g
Carbohydrate 33.5 g
Fiber 0.3 g
Cholesterol 34 mg
Iron 0.9 mg
Sodium 168 mg
Calcium 35 mg


Cooking spray
10 ounce cake flour (about 2 1/2 cups)
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups granulated sugar
6 tablespoons unsalted butter, softened
2 large eggs
1 1/4 cups nonfat buttermilk
1 1/2 teaspoons white vinegar
1 1/2 teaspoons vanilla extract
2 tablespoons red food coloring (about 1 ounce)
5 tablespoons butter, softened
4 teaspoons nonfat buttermilk
1 (8-ounce) block cream cheese, softened
3 1/2 cups powdered sugar (about 1 pound)
1 1/4 teaspoons vanilla extract


1. Preheat oven to 350°.

2. To prepare the cupcakes, place 30 paper muffin cup liners in muffin cups; coat with cooking spray.

3. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine cake flour, unsweetened cocoa, baking soda, baking powder, and salt in a medium bowl; stir with a whisk. Place granulated sugar and unsalted butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 1/4 cups nonfat buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add white vinegar, 1 1/2 teaspoons vanilla, and food coloring; beat well.

4. Spoon batter into prepared muffin cups. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire racks.

5. To prepare frosting, beat 5 tablespoons butter, 4 teaspoons nonfat buttermilk, and cream cheese with a mixer at high speed until fluffy. Gradually add powdered sugar; beat until smooth. Add 1 1/4 teaspoons vanilla; beat well. Spread frosting evenly over cupcakes.

Nicolette Manescalchi, San Francisco,

Cooking Light

December 2009
Also featured in: Cooking Light Lighten Up, America!, Oxmoor House, None 2013;
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