Red velvet cupcakes

Red velvet cupcakes

Based on 67 ratings
Clarissa

Clarissa

Contributor

Difficulty

Easy 👌

Preparation

40 min

Baking

15 min

Resting

0 min

Ingredients

2Servings
40 g
all-purpose flour
40 g
sugar
40 ml
vegetable oil
24 ml
buttermilk
¼ tbsp
cocoa powder
eggs
¼
vanilla bean (seeds)
tsp
baking powder
2 g
red food coloring
60 g
cream cheese
20 g
butter (soft)
32 g
confectioner’s sugar
salt
MetricImperial

Utensils

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

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How-To Videos

homemade-buttermilk

Homemade buttermilk

how-to-assemble-a-piping-bag

How to assemble a piping bag

how-to-fill-a-piping-bag

How to fill a piping bag

how-to-scrape-a-vanilla-bean

How to scrape a vanilla bean

how-to-pipe-using-a-star-tip

How to pipe using a star tip

Nutrition per serving

Cal515
Fat30 g
Protein6 g
Carb56 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
    • 40 g sugar
    • 40 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.
    • 2 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.
    • 40 g all-purpose flour
    • ¼ tbsp cocoa powder
    • ¼ vanilla bean
    • 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.
    • 60 g cream cheese
    • 20 g butter
    • 32 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.

  • Enjoy your meal!

    Red velvet cupcakes

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