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Today is Memorial Day! I decided to celebrate it by making a small batch of Red Velvet Cupcakes. These red, white, and blue cupcakes are sure to be a hit.
Today is Memorial Day!
I am off work today in observance of it being a holiday and I do not really have much to say. And I believe that if I didn’t have much to share with you on today, that seems totally acceptable.
So in honor of those who paid the ultimate sacrifice with their lives so that we may enjoy this day…I will save my rambling words for another day.
Red Velvet Cupcakes
Celebrate any day with a small batch of Red Velvet Cupcakes. These red, white, and blue cupcakes are sure to be a hit. They are rich, sweet, and decadent. The perfect treat!
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Rate
Servings: 5
Calories: 314kcal
Ingredients
- Red Velvet Cupcake Ingredients:
- ⅓ cup plus 1 Tablespoon all-purpose flour
- 2 teaspoons cocoa powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup canola oil
- ¼ cup sugar
- 2 tablespoons buttermilk
- 1 large egg white
- 1 teaspoon red food coloring
- ⅛ teaspoon white vinegar
- ¼ teaspoon vanilla extract
- Cream Cheese Frosting Ingredients:
- 3 ounces cream cheese, softened at room temperature
- 2 tablespoons unsalted butter, softened at room temperature
- 6 tablespoons powdered sugar
- 1 teaspoon buttermilk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven 350 degrees F. and line a muffin pan with muffin liners and set aside.
- In a small bowl, whisk together the flour, cocoa, baking soda, salt, and set aside.
- In a small mixing bowl, add in the oil, sugar, buttermilk, egg white, and using an electric mixer blend just until combined well. Add in the food coloring, vinegar, vanilla extract, and blend some more until the mixture comes together and is smooth.
- Now slowly add in the flour mixture and continue mixing until fully combined and pour into the prepared muffin pan.
- Fill the muffin liners with the batter until they are about ¾ full. Place into the oven and bake 15 to 20 minutes or until a cake tester comes out clean. Allow the cupcakes to cool in the pan on the rake for 5 minutes and then remove from the pan and allow them to cool completely before frosting.
- To make the frosting – in a small mixing bowl blend, with an electric mixer, the cream cheese, butter, buttermilk, powdered sugar, and vanilla extract until smooth.
- If you would like a thicker frosting add in more powdered sugar and if you would like a thinner frosting add in more buttermilk until the frosting reaches the consistency that you would like.
- Frost the cupcakes and enjoy!
Notes
*Recipe adapted from Dessert for Two
Nutrition
Calories: 314kcal | Carbohydrates: 27g | Protein: 3g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 160mg | Potassium: 51mg | Fiber: 1g | Sugar: 20g | Vitamin A: 368IU | Calcium: 24mg | Iron: 1mg
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Got any comments, questions, or other ideas for these red velvet cupcakes? Share them in the comments below!
These are my mom’s favorites. I made them with her for Valentine’s Day but now I’m happy to have another reason to do it!
Your mom has great taste 😉 I love making these for any reason.
I’ve only tried red velvet cake one time and it was just a small bite. My husband loves it, but I wasn’t allowed to eat it as a kid so it’s kind of stuck with me. I bought so all natural dye recently so I should try making your recipe for my husband.h
I hope you enjoyed your holiday.
Thank you. I hope you enjoyed your holiday as well. I found a recipe on YouTube where she used beets as a more natural alternative to the food coloring for some cupcakes and I’m curious to try it with these next time.