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Red Velvet Cupcakes
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Red Velvet Cupcakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Servings: 16
Author: Chelsea @ Gal on a Mission
Ingredients
Red Velvet Cupcakes
  • ½ cup 1 stick unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1 and ½ cups all-purpose flour
  • ¼ cup cocoa powder unsweetened
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 1 tablespoon [red food coloring|http://www.amazon.com/gp/product/B008OGD3U6/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B008OGD3U6&linkCode=as2&tag=savcoudea-20]
Buttercream Frosting
  • ¾ cup 1 and ½ sticks unsalted butter, softened
  • 5 cups powdered sugar
  • 1 tablespoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, cream together the butter and sugar. While mixing on medium add in the two eggs.
  3. Bring the speed down to low and mix in the cup. Bring the speed back to medium and add in the vanilla extract.
  4. Slowly add in the flour and cocoa powder. Make sure to thoroughly mix everything.
  5. Add in the salt, baking powder, and red food coloring.
  6. Pour the batter into the cupcake liners ¾ full and bake for 20 minutes.
  7. While the cupcakes are cooling, prepare the buttercream frosting by cream the butter on high for 1-2 minutes. Slowly add in ½ cup of powdered sugar at a time, then add in the vanilla extract.
  8. Frost the cupcakes and sprinkle on festive Valentine's Day sprinkles.
Recipe Notes

Stores in an air-tight container in the refrigerator for one week.

Nutrition Facts
Red Velvet Cupcakes
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.