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Red Velvet Cupcakes
Course
Dessert
Prep Time:
30
minutes
Cook Time:
18
minutes
Total Time:
48
minutes
Servings
12
Ingredients:
2
cup
all-purpose flour
2/3
cup
dutch-processed cocoa powder
2
tsp
baking powder
1
tsp
baking soda
1
tsp
ground cinnamon
1
tsp
ground espresso
1/2
cup
softened unsalted butter
2
cup
granulated sugar
2
large eggs
2
tsp
pure vanilla extract
2
tbsp
full-fat sour cream
2
tbsp
canola oil
1
tbsp
white vinegar
1 2/3
cup
full-fat buttermilk
1/2
tsp
red gel food colouring
cream cheese frosting
Instructions:
Preheat oven to 350°F and spray a 18-cupcake tin with non-stick cooking spray.
In a small-bowl, sift together the dry ingredients.
In separate bowl, cream together the butter with the sugar until lightened.
Next, whisk in the egg until fluffy.
Now, whisk in the vanilla extract, oil, and sour cream.
Fold in all of the buttermilk and half of the dry ingredients. Once incorporated, fold in the rest of the dry ingredients and the food colouring.
Divide among the cupcake tin and bake for 15-18 minutes until a toothpick inserted into the center comes out with moist crumbs.
Wait 3-5 minutes before removing for tin and cooling completely on a wire rack.
Pipe frosting over top.
Enjoy!