How To Make Buttermilk Red Velvet Cupcakes with Cream Cheese Frosting
With their vibrant color and pleasant chocolate flavor, these buttermilk-enhanced red velvet cupcakes are probably the best you’ll ever make.
- 3⅓cupcake flour,not self rising
- ¾cupunsalted butter,(12 tbsp), room temperature
- 3largeeggs,room temperature
- 2tbspliquid red food coloring
- 3tbspcocoa powder,unsweetened
- 1½tspvanilla extract
- 1½tspwhite vinegar
- 1½tspbaking soda
For Cream Cheese Frosting:
- 1cupunsalted butter,(2 sticks), room temperature
- 8ozcream cheese,room temperature
- 2tspvanilla extract
- 4½cuppowdered sugar
- 1tbspmilk,plus more if needed
Preheat oven to 350 degrees F. Line a muffin tin with paper liners and spray with cooking spray; set aside.
In the bowl of a stand mixer, combine butter and sugar and mix on medium speed until very light and fluffy. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk the food coloring, cocoa powder and vanilla together; add to the butter/sugar mixture and mix well. Stir the salt into the buttermilk and add to the batter in three parts, alternating with the cake flour, starting and ending with flour.
In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.
Fill cupcake liners ⅔ full with batter and bake in preheated oven for 17 to 18 minutes or until a toothpick inserted in the center comes out clean. Do not over bake.
Repeat with remaining cupcakes. Cool completely and top with Cream Cheese Frosting.
Cream Cheese Frosting:
In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk.
- Calories: 478.52kcal
- Fat: 21.20g
- Saturated Fat: 12.83g
- Trans Fat: 0.65g
- Monounsaturated Fat: 5.53g
- Polyunsaturated Fat: 1.01g
- Carbohydrates: 69.26g
- Fiber: 0.69g
- Sugar: 50.36g
- Protein: 4.45g
- Cholesterol: 83.89mg
- Sodium: 311.39mg
- Calcium: 47.20mg
- Potassium: 97.93mg
- Iron: 2.00mg
- Vitamin A: 192.28µg
- Vitamin C: 0.18mg
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