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Red Velvet Cupcakes

Photo: Oxmoor House
Yield 30 cupcakes (serving size: 1 cupcake)
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.

Ingredients

  • Cupcakes:
  • 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)
  • Frosting:
  • 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

Nutrition 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

How to Make It

  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.

Also appeared in: Oxmoor House, None, 2013, Cooking Light Lighten Up, America!;