Red Velvet Cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

30

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

30

servings

Ingredients

  • CUPCAKES:

  • Cooking spray

  • 3

    TBS unsweetened cocoa

  • 1

    tsp baking soda

  • 1

    tsp baking powder

  • 1

    tsp kosher salt

  • 1 1/2

    cups sugar

  • 6

    TBS butter, softened

  • 1 1/4

    cups buttermilk

  • 1 1/2

    tsp vanilla extract

  • 2

    large eggs

  • 1 1/2

    tsp white vinegar

  • 2

    TBS red food coloring

  • FROSTING:

  • 5

    TBS butter, softened

  • 4

    tsp buttermilk

  • 1

    (8 oz) package cream cheese, softened

  • 1

    cup powdered sugar

  • 1 1/4

    tsp vanilla extract

Directions

CUPCAKES: 1. Preheat oven to 350F. 2. Place 30 paper muffin cup liners in muffin cups; coat with cooking spray. 3. Combine cake flour, cocoa, baking soda, baking powder, and salt in a medium bowl; stir with a whisk. Place granulated sugar and 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 buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add white vinegar, vanilla, and food coloring; beat well. 4. Spoon batter into prepared muffin cups. Bake at 350F for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire racks. FROSTING: 1. Beat butter, buttermilk, and cream cheese with a mixer at high speed until fluffy. Gradually add powdered sugar; beat until smooth. Add 1 1/4 tsp vanilla; beat well. Spread frosting evenly over cupcakes. Makes 30 servings (cupcakes). Each serving = 4 Weight Watchers points.

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