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Red Velvet Cupcakes

These sweet and petite red velvet cupcakes are sure to charm at any occasion. Top each cupcake with a little heart-shaped cookie to add extra affection to the treat.

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  • Makes: 28 servings
  • Prep: 1 hr 15 mins
  • Cool: 10 mins
  • Bake: 15 mins to 17 mins 350°F

Red Velvet Cupcakes

Ingredients

Directions

  1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.
  2. In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.
  3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium speed after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
  4. Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar. Makes 28 servings.

Nutrition Facts (Red Velvet Cupcakes)

    Per serving:
  • 172 kcal cal.,
  • 6 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 36 mg chol.,
  • 124 mg sodium,
  • 28 g carb.,
  • 0 g fiber,
  • 17 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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