Red Velvet Cupcakes
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By Ashton Teel
Red Velvet Cupcakes
9 steps
Prep:25minCook:15min
Updated at: Mon, 24 Feb 2025 01:46:10 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
15
Moderate
Nutrition per serving
Calories158 kcal (8%)
Total Fat6.7 g (10%)
Carbs22.1 g (9%)
Sugars13.6 g (15%)
Protein2.2 g (4%)
Sodium293.7 mg (15%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
3 tablespoonsoil
2 tablespoonsunsalted butter
1egg
large
1 tablespoonsvanilla extract
¾ cupgranulated sugar
2 tablespoonssour cream
1 teaspoonvinegar
1 cupall purpose flour
sifted
2 teaspoonscocoa powder
sifted
1 teaspoonbaking powder
2 teaspoonsbaking soda
⅔ cupsbuttermilk
½ teaspoonsalt
2 teaspoonsred gel coloring
Instructions
Step 1
Preheat oven
OvenPreheatStep 2
Line muffin pan with liners. Spray with pam
Muffin PanStep 3
Combine dry ingredients. Set aside
baking soda2 teaspoons
baking powder1 teaspoon
all purpose flour1 cup
salt½ teaspoon
cocoa powder2 teaspoonsStep 4
In the kitchenaid bowl combine liquid ingredients and sugar
oil3 tablespoons
granulated sugar¾ cup
egg1 
unsalted butter2 tablespoons
vanilla extract1 tablespoonsStep 5
Add sour cream, vinegar, buttermilk and color
vinegar1 teaspoon
buttermilk⅔ cups
sour cream2 tablespoons
red gel coloring2 teaspoonsStep 6
Mix all ingredients in kitchenaid. Scrape sides and mix
Step 7
Fill each liner 2/3 full
Muffin PanOvenHeatStep 8
Remove from pan immediately put in refridgerator
Step 9
Frost when cool
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