Red Velvet Raspberry Cupcakes

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(1)
Red Velvet Raspberry Cupcakes
Photo: Scott Little
Prep Time:
40 mins
Stand Time:
30 mins
Bake Time:
20 mins
Cool Time:
45 mins
Total Time:
40 mins
Servings:
26

Ingredients

  • ¾ cup butter

  • 3 eggs

  • 3 cup all-purpose flour

  • 1 tablespoon unsweetened cocoa powder

  • ¾ teaspoon salt

  • 2 ¼ cup sugar

  • 1 1 ounce bottle red food coloring (2 tablespoons)

  • 2 tablespoon raspberry liqueur or milk

  • 1 teaspoon vanilla

  • 1 ⅓ cup buttermilk or sour milk*

  • 1 ½ teaspoon baking soda

  • 1 ½ teaspoon vinegar

  • 1 recipe Cream Cheese-Raspberry Frosting

  • Fresh raspberries (optional)

Cream Cheese-Raspberry Frosting

  • ½ 8 ounce package cream cheese

  • cup butter

  • 2 tablespoon raspberry liqueur or milk

  • 1 teaspoon vanilla

  • 4 cup powdered sugar

  • 1 teaspoon milk (optional)

Directions

  1. 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.

  2. 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.

  3. Spoon into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

  4. 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.

  5. Spread cupcakes with Cream Cheese-Raspberry Frosting. If desired, top each with a raspberry. Makes 26 (2-1/2- inch) cupcakes.

Cream Cheese-Raspberry Frosting

  1. 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.

*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.

Nutrition Facts (per serving)

298 Calories
10g Fat
49g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 26
Calories 298
% Daily Value *
Total Fat 10g 13%
Saturated Fat 6g 30%
Cholesterol 50mg 17%
Sodium 230mg 10%
Total Carbohydrate 49g 18%
Total Sugars 37g
Protein 3g
Calcium 30.3mg 2%
Iron 0.9mg 5%
Potassium 56mg 1%
Folate, total 32.3mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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