Red Velvet Raspberry Cupcakes
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups or parchment-paper squares. In a medium bowl stir together flour, cocoa powder, and salt. Set aside.
- Preheat oven to 350 degrees F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in red food coloring, liqueur, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar; fold into batter.
- Spoon into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
- Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
- Spread cupcakes with Cream Cheese-Raspberry Frosting. If desired, top each with a raspberry. Makes 26 (2-1/2- inch) cupcakes.
From the Test Kitchen
*Test Kitchen Tip:
To make 1-1/3 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/3 cups liquid; stir. Let stand for 5 minutes before using.
Cream Cheese-Raspberry Frosting
- Allow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, liqueur, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. If necessary, beat in milk, 1 teaspoon at a time, until frosting reaches spreading consistency.
Nutrition Facts (Red Velvet Raspberry Cupcakes )
- Per serving:
- 298 kcal cal.,
- 10 g fat
- (6 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 50 mg chol.,
- 230 mg sodium,
- 49 g carb.,
- 0 g fiber,
- 37 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
cneuhaus5 963 Days Ago
2 stars, good but not outstanding---even with using the whole 2 tablespoons each of Chambord in the batter & icing, there wasn't really any raspberry flavor at all.
rules4ridicules 1349 Days Ago
Made these last night and they are surprisingly good. Nice tender crumb. I did add more cocoa because of the note in the review above. I also doubled the recipe and boy it makes a lot! I used 4 T cocoa for a single batch.
Tricia Lowry 1645 Days Ago
Delicious. Though 1 tablespoon of cocoa sounded like terribly little - so I probably added 4-6 times that amount. Even then the cupcakes had a very light chocolate flavor - definitely not overwhelming. And the red color still was very strong.