Description
Indulge in the rich, velvety goodness of these Red Velvet Crush Cupcakes topped with luscious cream cheese frosting. Perfect for any occasion, these moist and flavorful treats are sure to be a hit!
Ingredients
Scale
Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- 1/4 cup sour cream
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until fluffy. Add the egg and mix well.
- Prepare Buttermilk Mixture: In a small bowl, combine buttermilk, red food coloring, vanilla, and vinegar.
- Combine Ingredients: Alternate adding dry ingredients and buttermilk mixture to the butter mixture. Stir in sour cream.
- Bake: Divide batter into liners and bake for 18–20 minutes. Cool completely.
- Make Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Frost cupcakes and garnish as desired.
Notes
- For richer flavor, use natural cocoa powder.
- Adjust red coloring to preference or use beet juice.
- Store cupcakes refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 29g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg