How To Make Mrs. Clinton’s Red Velvet Cupcakes
Delicious red velvet cupcakes with cream cheese frosting.
Serves:
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cup all-purpose flour
- 1/2 cup buttermilk
- 1 tbsp red food coloring
- For the cream cheese frosting:
- 4 oz cream cheese, at room temperature
- 2 tbsp unsalted butter, at room temperature
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
Instructions
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Preheat oven to 350°F. Line a muffin tin with cupcake liners.
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In a large bowl, cream together butter and sugar until light and fluffy.
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Beat in eggs, one at a time, then stir in vanilla extract.
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In a separate bowl, sift together cocoa powder, baking powder, baking soda, salt, and flour.
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Mix the buttermilk and red food coloring in a small bowl.
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Add dry ingredients and buttermilk mixture to butter mixture, alternating between the two until everything is combined.
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Divide the batter evenly among the cupcake liners.
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Bake for 18-20 minutes or until a toothpick comes out clean when inserted into the center of a cupcake.
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Allow the cupcakes to cool in the tin for a few minutes before removing them to a wire rack to cool completely.
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For the cream cheese frosting:
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In a medium bowl, beat together cream cheese, butter, and vanilla extract until smooth.
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Gradually add in powdered sugar, beating until creamy and well combined.
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Once cupcakes have cooled, pipe or spread frosting on top of each one.
Nutrition
- Calories : 636kcal
- Total Fat : 34g
- Saturated Fat : 20g
- Cholesterol : 171mg
- Sodium : 117mg
- Total Carbohydrates : 82g
- Dietary Fiber : 2g
- Sugar : 62g
- Protein : 6g
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