Red Velvet Cupcakes with Cream Cheese Icing
These cupcakes are so light and fluffy and are topped with a luscious cream cheese icing. Perfect for Valentine's Day!
Servings 12 cupcakes
- 1 ¼ cup all purpose flour
- 1 cup sugar
- 1 ⅛ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoon unsweetened cocoa
- ½ teaspoon salt
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon white vinegar
- 2 teaspoon red gel food coloring
- ½ cup hot water
Cream Cheese Icing
- 8 ounce package of cream cheese room temperature
- ¼ cup unsalted butter room temperature
- 1 cup powdered sugar
Preheat oven to 350F. Line a muffin tin with liners.
In a medium bowl sift flour, sugar, baking soda, baking powder, cocoa and salt. Whisk to combine.
In a large bowl combine buttermilk, oil, vanilla, egg, vinegar and food colouring.
Add the dry ingredients to the wet ingredients and stir to combine. Slowly add in the hot water and stir to combine.
Fill the cupcake liners half way full and bake for 15-17 minutes or until a toothpick comes out with a few moist crumbs.
Let the cupcakes cool for 2 minutes and then remove from the muffin tin and finish cooling on a wire rack.
Pipe the frosting onto the cupcakes. I used Ateco tip 808.
Add sprinkles if desired.
Cupcakes are best kept at room temperature in an airtight container for 3-4 days.
Serving: 12g | Calories: 261kcal | Carbohydrates: 39g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 359mg | Potassium: 90mg | Fiber: 1g | Sugar: 28g | Vitamin A: 166IU | Calcium: 89mg | Iron: 1mg