Red Velvet Cupcakes

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.

Yield: 30 cupcakes (serving size: 1 cupcake)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 205
  • Fat: 7.3g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.3g
  • Carbohydrate: 33.5g
  • Fiber: 0.3g
  • Cholesterol: 34mg
  • Iron: 0.9mg
  • Sodium: 168mg
  • Calcium: 35mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. To prepare the cupcakes, place 30 paper muffin cup liners in muffin cups; coat with cooking spray.
  3. 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. 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. 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 featured in: Cooking Light Lighten Up, America!, Oxmoor House, 2013
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