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Red Velvet Cupcakes
Recipes
Red Velvet Cupcakes
24 servings
45 minutes total (Active 15 minutes)
Ingredients
  • 24 cupcake liners
  • 8 tablespoons unsalted butter, softened
  • 1 ½ cups sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs (or ½ cup egg substitute)
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • 1 (1-oz) bottle red food coloring
  • 2 ¼ cups all-purpose flour
  • 1 cup reduced-fat buttermilk
  • 1 teaspoon baking soda
  • 1 tablespoon white vinegar
  • Powdered sugar or cream cheese frosting (optional)
Steps
  1. Preheat oven to 350°F. Place cupcake liners in muffin pan(s). Mix butter and sugar in large bowl with electric mixer on medium 1–2 minutes or until pale yellow and fluffy. Add vanilla, then eggs, one at a time, until blended. Add cocoa, salt, and food coloring; mix until blended.
  2. Add flour alternately with buttermilk, mixing on low, until blended. Stir together baking soda and vinegar; mix into batter.
  3. Spoon batter into cupcake liners, filling two-thirds full. Bake 18–20 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes on wire rack to cool. Sprinkle with powdered sugar or top with frosting. Serve.

Amount per 1⁄24 recipe serving: Calories 140, Total Fat 4.5g, Sat Fat 2.5g, Trans Fat 0g, Chol 10mg, Sodium 95mg, Total Carb 23g, Fiber 1g, Sugars 13g, Protein 2g, Calc 2%, Vitamin A 2%, Vitamin C 0%, Iron 4%