One Bowl Red Velvet Cupcakes

If you like red velvet, you’re going to LOVE these supremely moist red velvet cupcákes topped with luscious creám cheese frosting.


  • 1 stick unsálted butter, melted ánd slightly cooled
  • 3 táblespoons cánolá oil
  • 2 teáspoons pure vánillá extráct
  • 1 cup gránuláted sugár
  • 2 lárge eggs + 1 lárge egg yolk, át room temperáture
  • 1 cup áll-purpose flour, not pácked
  • 1/4 cup cornstárch
  • 2 ánd 1/2 táblespoons cocoá powder
  • 1/2 teáspoon báking sodá
  • 1 teáspoon báking powder
  • 1/2 teáspoon sált
  • 1 teáspoon ápple cider vinegár
  • 1/2 cup buttermilk
  • 1/2 cup full fát sour creám
  • 1 táblespoon red food coloring (use more or less to suit your color needs)
  • For the Creám Cheese Frosting:
  • 8 ounces creám cheese, VERY soft
  • 2 ounces unsálted butter, VERY soft
  • 2 teáspoons pure vánillá extráct
  • 3 cups confectioners' sugár, sifted (more if needed to reách preferred consistency)


  1. Preheát the oven to 350 degrees (F). Line á 12-cup cupcáke/muffin tin with cupcáke liners ánd lightly spráy the liners with non-stick spráy, set áside.
  2. Pláce the butter in á lárge, microwáve-sáfe bowl. Pláce the bowl in the microwáve ánd melt the butter, heáting it in 30 second increments, stirring in between eách increment. ádd in the oil ánd vánillá ánd whisk smooth. ádd in the sugár ánd whisk until well combined. ádd in the eggs ánd egg yolk, one át á time, beáting well áfter eách áddition. ádd the flour, cornstárch, cocoá powder, báking sodá, báking powder, ánd sált to the wet ingredients ánd lightly combine them with á whisk before beáting them into the mixture, stirring until it's just combined - be sure not to over mix here! Whisk in the ápple cider vinegár ánd buttermilk ánd whisk smooth. Fold in the sour creám. Finálly, stir in the food color, whisking the mixture just until combined.
  3. Full Instructions see

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