
By cleobuttera.com
A Great Red Velvet Cupcake...Finally!
Instructions
Prep:1hCook:20min
This red velvet cupcake recipe took years to perfect & the result is everything you can hope for! Soft and tender with a velvety texture, and super flavorful with tangy notes and sweet vanilla that's been kissed with cocoa. A cloud of not too-sweet, whipped cream cheese frosting takes it over the top. It's a winner!
Updated at: Thu, 19 Jun 2025 12:51:12 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
33
High
Nutrition per serving
Calories480.7 kcal (24%)
Total Fat31.1 g (44%)
Carbs49.3 g (19%)
Sugars38.7 g (43%)
Protein4.2 g (8%)
Sodium233.4 mg (12%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings

50gsemisweet chocolate
or dark

ice
or ice pack

stamps
metal, wax seal

1 cupunsalted butter
softened to room temperature

340gpowdered sugar
sift if lumpy

⅛ teaspoonsalt

340gcream cheese
cold straight from the fridge, cut into 1-inch pieces

½ teaspoonpure vanilla extract
or 1 teaspoon vanilla bean paste or imitation vanilla flavoring

28gsour cream
optional

180gall purpose flour

15gunsweetened cocoa powder
sift if lumpy

1 teaspoonbaking soda

½ teaspoonsalt

¾ cupbuttermilk
well shaken, at room temperature

2 teaspoonswhite vinegar

1 teaspoonpure vanilla extract
or 2 teaspoons if using imitation vanilla flavoring

2 teaspoonsred gel food coloring
or 1 1/2 tablespoons liquid red food coloring

¾ cupunsalted butter
softened to room temperature

23gneutral-tasting oil
such as vegetable, sunflower, or corn oil

1 cupgranulated sugar
plus 3 tablespoons

2eggs
large, at room temperature
Instructions
View on cleobuttera.com
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