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Red Velvet Cupcakes

Makes: 28 servings
Prep 1 hr 15 mins Cool 10 mins Bake 350°F 15 mins to 17 mins
Red Velvet Cupcakes
Ingredients
  • 3 eggs
  • 3/4 cup butter
  • 3 cups all-purpose flour
  • 2 teaspoons unsweetened cocoa powder
  • 2 1/4 cups sugar
  • 1 1/2 teaspoons vanilla
  • 1 1 ounce bottlered food coloring (2 Tbsp.)
  • 1 1/2 cups buttermilk
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons vinegar
  • Small chocolate heart-shaped cookies (optional)
  • Powdered sugar (optional)
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)
  • Servings Per Recipe 28,
  • cal. (kcal) 172,
  • Fat, total (g) 6,
  • chol. (mg) 36,
  • sat. fat (g) 3,
  • carb. (g) 28,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 0,
  • sugar (g) 17,
  • pro. (g) 3,
  • vit. A (IU) 194,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 28,
  • Cobalamin (Vit. B12) (µg) 0,
  • sodium (mg) 124,
  • Potassium (mg) 45,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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