Description
Moist red velvet cupcakes with a hint of cocoa, topped with smooth cream cheese frosting and finished for a classic bakery-style dessert.
Ingredients
Scale
- 1 cup plus 2 tablespoons all-purpose flour
- 1½ tablespoons Dutch-process cocoa powder
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- 5 tablespoons unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1½ teaspoons red gel food coloring
- ½ cup unsalted butter, softened (for frosting)
- 4 ounces cream cheese, cold
- 2 cups powdered sugar
- Sprinkles, optional
Instructions
- Preheat oven to 350°F and line a cupcake pan with liners
- Whisk flour, cocoa powder, baking powder, baking soda, and salt together
- Beat butter and sugar until fluffy
- Add egg, egg yolk, and vanilla and mix until smooth
- Alternate adding dry ingredients and buttermilk until combined
- Fold in red food coloring
- Divide batter into liners and bake 17–20 minutes
- Cool cupcakes completely
- Beat butter for frosting until fluffy
- Mix in cream cheese, then powdered sugar until smooth
- Pipe frosting onto cooled cupcakes and decorate
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg