Description
Indulge in the decadent delight of Red Velvet Crush Cupcakes with luscious cream cheese frosting. These moist, vibrant treats are perfect for any celebration or sweet craving.
Ingredients
Scale
Cupcakes:
- 1 ¼ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- ½ cup buttermilk
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Cream butter and sugar: In a separate large bowl, cream the butter and sugar until light and fluffy.
- Add wet ingredients: Add the egg and mix well. Stir in the vanilla, vinegar, and red food coloring.
- Combine dry and wet mixtures: Alternate adding the dry ingredients and buttermilk to the wet ingredients, mixing just until combined.
- Bake: Divide the batter among liners and bake for 18–20 minutes until a toothpick comes out clean. Cool on a wire rack.
- Make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract.
- Frost cupcakes: Frost the cooled cupcakes using a piping bag or spatula.
Notes
- Top with red velvet cake crumbs, white chocolate shavings, or melted chocolate for extra flair.
- Cupcakes stay moist for up to 3 days when stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 55 mg
