Red Velvet “Sweetheart” Cupcakes

The Baker Chick

Ready in: 45 minutes
Servings: 12
Vegetarian
Very Popular

Ingredients

  • ½ teaspoon baking soda
    Baking
  • ½ cup buttermilk
    Milk, Eggs, Other Dairy
  • 1 8 oz. package of cream cheese, at room temperature
    Cheese
  • 1 egg
    Milk, Eggs, Other Dairy
  • 1 cup + 2 tablespoons all-purpose flour
    Baking
  • ¾ cup granulated sugar
    Baking
  • 2½ cups powdered sugar
    Baking
  • 3 tablespoons red food coloring
    Baking
  • ½ teaspoon salt
    Spices and Seasonings
  • 4 tablespoons unsalted butter, at room temperature
    Milk, Eggs, Other Dairy
  • 2½ tablespoons unsweetened cocoa powder
    Baking
  • 1/2 a vanilla bean scraped out or 1 tsp vanilla bean paste, or 1 tsp. vanilla extract
    Baking
  • ½ teaspoon vanilla extract
    Baking
  • 1½ teaspoons distilled white vinegar
    Oil, Vinegar, Salad Dressing

Steps

  • Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.On medium-high speed, cream the butter and sugar until light and fluffy. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste.
  • Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.Reduce the mixer speed to low and slowly add half of the buttermilk.
  • Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a toothpick inserted comes out clean.Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.To make the frosting: With your electric mixer, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated.
  • Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

Nutrition

  • Calories: 296.54  cal  (14.83%)
  • Fat: 11.21  g  (17.25%)
  • Saturated Fat: 6.45  g  (40.3%)
  • Carbohydrates: 47.35  g  (15.78%)
  • Sugar: 38.11  g  (42.34%)
  • Cholesterol: 45.56  mg  (15.19%)
  • Sodium: 220.46  mg  (9.59%)
  • Protein: 3.22  g  (6.44%)
  • Selenium: 5.9  µg  (8.44%)
  • Vitamin A: 406.74  IU  (8.13%)
  • Vitamin B2: 0.12  mg  (7.08%)
  • Vitamin B1: 0.09  mg  (6.19%)
  • Folate: 23.84  µg  (5.96%)
  • Manganese: 0.12  mg  (5.86%)
  • Phosphorus: 55.84  mg  (5.58%)
  • Iron: 0.79  mg  (4.39%)
  • Calcium: 36.58  mg  (3.66%)
  • Vitamin B3: 0.68  mg  (3.4%)
  • Copper: 0.07  mg  (3.34%)
  • Magnesium: 10.75  mg  (2.69%)
  • Vitamin D: 0.39  µg  (2.58%)
  • Vitamin B5: 0.26  mg  (2.55%)
  • Fiber: 0.63  g  (2.51%)
  • Vitamin B12: 0.13  µg  (2.23%)
  • Zinc: 0.33  mg  (2.23%)
  • Potassium: 73.81  mg  (2.11%)
  • Vitamin E: 0.22  mg  (1.44%)
  • Vitamin B6: 0.02  mg  (1.12%)

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