Red Velvet Cupcake

15 ingredients
8 steps

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons cocoa powder
  • 3/4 cup canola oil
  • 1 1/2 cups granulated sugar
  • 1 piece egg
  • 3/4 cup buttermilk, room temp
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon red food coloring paste
  • 1 1/2 teaspoons white wine vinegar
  • 1/3 cup freshly brewed hot espresso
  • 2 packets 8-ounce cream cheese, room temp
  • 1 1/2 cups powdered sugar

Directions

  1. 1
    Preheat oven to 325F. Grease muffin tin or line with muffin liners.
  2. 2
    In a large bowl, combine flour, baking soda, baking powder, salt and cocoa powder.
  3. 3
    In a standing mixer with a paddle attachment, mix oil, sugar and egg until well combined.
  4. 4
    Mix in buttermilk, vanilla extract and food coloring paste, followed by vinegar and espresso.
  5. 5
    With the mixer on low speed, add the flour mixture and mix until just blended.
  6. 6
    Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
  7. 7
    To prepare cream cheese frosting, place cream cheese and powdered sugar in a mixing bowl. Beat until pale and fluffy, about 5 minutes.
  8. 8
    Frost the cupcakes with the cream cheese frosting. Garnish with cake crumbs.

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