Red velvet cupcakes

Based on 57 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
40
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-10+
200 g all-purpose flour
200 g sugar
200 ml vegetable oil
120 ml buttermilk
1 tbsp cocoa powder
eggs
vanilla bean (seeds)
3 tsp baking powder
10 g red food coloring
300 g cream cheese
100 g butter (soft)
160 g confectioner’s sugar
salt
Metric
Imperial

Utensils

  • standing mixer or hand mixer with beaters
  • oven
  • large bowl
  • whisk
  • muffin tins
  • ice cream scoop
  • muffin liners
  • piping bags

Nutrition per serving

Cal
515
Protein
6 g
Fat
30 g
Carb
56 g
  • Step 1/7

    Preheat oven to 180°C/350°F. Beat eggs until foamy. Slowly add in sugar while continuously beating. Add vegetable oil.
    • eggs
    • 200 g sugar
    • 200 ml vegetable oil
    • standing mixer or hand mixer with beaters
    • oven

    Preheat oven to 180°C/350°F. Beat eggs until foamy. Slowly add in sugar while continuously beating. Add vegetable oil.

  • Step 2/7

    Now, slowly add food coloring. Depending on which kind of food coloring you are using, you might need a little more or less.
    • 10 g red food coloring

    Now, slowly add food coloring. Depending on which kind of food coloring you are using, you might need a little more or less.

  • Step 3/7

    Combine flour, cocoa powder, baking powder, seeds of the vanilla bean, and a pinch of salt in a large bowl.
    • 200 g all-purpose flour
    • 1 tbsp cocoa powder
    • vanilla bean
    • 3 tsp baking powder
    • salt
    • large bowl
    • whisk

    Combine flour, cocoa powder, baking powder, seeds of the vanilla bean, and a pinch of salt in a large bowl.

  • Step 4/7

    Alternate adding dry ingredients and buttermilk to the egg mixture. Start and end with the dry ingredients. Beat until everything is well combined.

    Alternate adding dry ingredients and buttermilk to the egg mixture. Start and end with the dry ingredients. Beat until everything is well combined.

  • Step 5/7

    Transfer batter into lined muffin tins. An ice cream scoop works well for this. Bake muffins in a preheated oven at 180°C/350°F for approx. 10 – 15 min. Then, remove from oven and let cool.
    • muffin tins
    • ice cream scoop
    • muffin liners

    Transfer batter into lined muffin tins. An ice cream scoop works well for this. Bake muffins in a preheated oven at 180°C/350°F for approx. 10 – 15 min. Then, remove from oven and let cool.

  • Step 6/7

    For the icing, beat cream cheese, soft butter, and confectioner’s sugar until smooth.
    • 300 g cream cheese
    • 100 g butter
    • 160 g confectioner’s sugar
    • standing mixer or hand mixer with beaters

    For the icing, beat cream cheese, soft butter, and confectioner’s sugar until smooth.

  • Step 7/7

    Fill the buttercream into prepared piping bags and start piping. Make sure that the cupcakes have enough time to cool. Otherwise, the buttercream will start melting. Enjoy with a cup of coffee or tea.
    • piping bags

    Fill the buttercream into prepared piping bags and start piping. Make sure that the cupcakes have enough time to cool. Otherwise, the buttercream will start melting. Enjoy with a cup of coffee or tea.