Red Velvet Cupcakes

booming red velvet cupcakes topped as soon as tangy cream cheese frosting. Make these for Valentines day, Christmas, the Fourth of July, or any day!

The ingredient of Red Velvet Cupcakes

• 1 2 cup unsalted butter softened for cake
• 2 tablespoons canola oil
• 1 cup granulated sugar
• 1 3 cup blithe brown sugar packed
• 2 teaspoons vanilla extract for cake
• 2 large eggs
• 2 cups all try flour
• 1 4 cup cocoa powder
• 1 teaspoon baking soda
• 1 2 teaspoon salt for cake
• 1 cup buttermilk
• 2 tablespoons red food coloring or ample plenty to achieve desired color
• 1 1 2 blocks cream cheese softened 8 oz per block
• 4 ounces unsalted butter softened for frosting
• 3 cups powdered sugar
• 2 teaspoons vanilla extract for frosting
• 1 dash salt for frosting

The Instruction of red velvet cupcakes

• preheat the oven to 350u00b0f
• line two 12 cavity cupcake pans with baking papers set aside
• place the butter canola oil granulated sugar brown sugar and vanilla in a large mixing bowl using a hand mixer or stand mixer fitted with a whisk attachment cream the ingredients together on medium speed until smooth about 1 minute add the eggs and continue to beat until the mixture is light and fluffy about 1 minute
• sift the flour cocoa powder baking soda and salt into the bowl beat the mixture on low until the ingredients begin to come together slowly stream in the buttermilk and food coloring and continue mixing scraping down the sides of the bowl with a rubber spatula as needed until a smooth batter forms
• divide the batter evenly between the cupcake liners filling each no more than 2 3 full
• bake the cupcakes on middle rack of oven until a toothpick inserted in the center comes out clean 18 21 minutes
• check to see that cupcakes are done remove from oven or add time as needed
• remove cupcakes from pan to cool completely allow the cupcakes to cool to room temperature before frosting while the cupcakes cool make the frosting
• place the cream cheese and butter in a large mixing bowl beat with a hand mixer on medium speed until smooth and creamy
• add the powdered sugar in two additions beating on low speed after each until the sugar is fully incorporated add the vanilla extract and salt to the bowl continue beating on medium high speed until the frosting is light and fluffy 2 3 minutes
• pipe or spread the frosting onto cooled cupcakes refrigerate until ready to serve

Nutritions of Red Velvet Cupcakes

@type: nutritioninformation
@type: 280 calories
@type: 36 grams
@type: 55 milligrams
@type: 14 grams
@type: 1 grams
@type: 3 grams
@type: 8 grams
@type: 180 milligrams
@type: 27 grams