| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | 48 mini cupcakes or 24 regular-size cupcakes |
| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | 48 mini cupcakes or 24 regular-size cupcakes |
Ingredients
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 1/3 cups vegetable oil
- 3/4 cup buttermilk, room temperature
- 2 tablespoons red food coloring
- 1 tablespoon white distilled vinegar
- 1/2 tablespoon vanilla extract
- Cream Cheese Frosting, recipe follows
- 4 cups confectioners’ sugar
- 8 ounces cream cheese
- 1 cup or 2 sticks unsalted butter
- 1/2 teaspoon salt
- 4 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line mini cupcake or muffin pans with 48 mini cupcake liners or line regular-size cupcake or muffin pans with 24 regular cupcake liners.
- In mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. In another mixing bowl, stir together the eggs and oil. In a mixing cup, mix together the buttermilk, food coloring, vinegar, and vanilla extract and lightly whisk. Gradually add the dry ingredients and buttermilk mixture to the egg mixture, starting and ending with the dry ingredients. We are trying to achieve a dark brown, red cupcake color, so add more cocoa powder, if the red is not deep enough. Then add the batter to the mini cupcake liners until they are 3/4-full and bake for 13 to 14 minutes, or until done. Alternately, fill the regular-size cupcake liners and bake 22 minutes, or until done. Let the cupcakes cool completely.
- Combine the sugar, cream cheese, butter, salt, and vanilla extract in a large mixing bowl and blend for 2 minutes.
Nutrition Facts
| Serving Size | 1 of 48 servings |
| Calories | 181 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 0 g |
| Sugar | 16 g |
| Protein | 1 g |
| Cholesterol | 17 mg |
| Sodium | 101 mg |
| Serving Size | 1 of 48 servings |
| Calories | 181 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 0 g |
| Sugar | 16 g |
| Protein | 1 g |
| Cholesterol | 17 mg |
| Sodium | 101 mg |
Reviews
Are you kidding me???? the instructions were like using a magic 8 ball, did not say how long to mix, beat, etc. The frosting was wayyyyyy tooooooo thick and sweet. The cupcakes are dense and heavy crumb, not tender like a cupcake should be, these were more like cornbread texture. I am a gourmet cook so I did not make any mistakes, just followed the recipe. DONT BOTHER WITH THIS ONE
Made almost 72
Mini cupcakes!
Mini cupcakes!
A bit less sugar in the frosting, but good!
this is so good you should get rainbow cakes
These were extremely dry & crumbly. All wet ingredients were at room temperature. Not sure of what else could have been done to increase the moisture aspect. The batter was very thick. I’ll serve with ice cream or brush with milk before frosting to try & salvage.
Absolutely delicious cupcakes. Rich and moist
Good flavor. Too crumbly for my liking.
So good! Easy to make. Great texture and flavor.
My toddler wanted to make red velvet cupcakes for the holidays. We made this recipe together, but the cake was super dry. The icing is delicious, but not enough to make up for the dry cake. Hoping they will moisten up a bit in the refrigerator.
Absolutely delicious! Moist and rich.