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Red Velvet Cupcakes
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Red Velvet Cupcakes

Red velvet cupcakes and cream cheese frosting
Course Dessert
Cuisine American
Keyword Cupcake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12
Calories 407kcal
Author thebakingexplorer

Ingredients

For the sponge

  • 150 g Butter or baking spread
  • 150 g Caster sugar
  • 2 Eggs large
  • 85 ml Buttermilk
  • 165 g Self raising flour
  • ½ tsp Bicarbonate of soda
  • 1 ½ tbsp Cocoa powder
  • 1 tsp Vanilla extract
  • 1 tsp Red food colouring I use Pro Gel

For the cream cheese buttercream

  • 135 g Butter unsalted, softened
  • 135 g Icing sugar
  • 270 g Full fat cream cheese I use Philadelphia
  • ½ tsp Vanilla

Instructions

  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with cupcake cases
  • Mix the butter and sugar together until fluffy, ideally with an electric mixer, or you can mix in a bowl with a wooden or silicone spoon
  • Add the eggs and vanilla extract, and mix in well
  • Add the cocoa powder, bicarbonate of soda, red food colouring, buttermilk and self raising flour, and whisk in gently until fully combined
  • Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes or until a skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
  • To make the cream cheese frosting, use an electric mixer to beat the butter until smooth. Then mix in the icing sugar until the mixture is smooth
  • Next, add the cream cheese and the vanilla extract and mix in until the frosting is thick and smooth. Be careful not to over mix as this can make the frosting sloppy, and you won't be able to get it thick again
  • If you want to decorate the cupcakes with cake crumbs, level off a couple of the cupcakes and crumble up the pieces
  • Pipe or spread the frosting on top of the cupcakes, then add sprinkles of your choice, or cake crumbs
  • Store in the fridge and eat within 3 days

Nutrition

Calories: 407kcal | Carbohydrates: 35g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 104mg | Sodium: 306mg | Potassium: 77mg | Fiber: 1g | Sugar: 25g | Vitamin A: 947IU | Calcium: 42mg | Iron: 1mg