Rating: 4.5 stars
33 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 2
  • 4 star values: 11
  • 5 star values: 17

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.

Nicolette Manescalchi, San Francisco
Recipe by Cooking Light December 2009

Gallery

Oxmoor House

Recipe Summary

Yield:
30 cupcakes (serving size: 1 cupcake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

205 calories; fat 7.3g; saturated fat 4.5g; mono fat 2g; poly fat 0.3g; protein 2.3g; carbohydrates 33.5g; fiber 0.3g; cholesterol 34mg; iron 0.9mg; sodium 168mg; calcium 35mg.
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