American · Dessert
Red Velvet Cupcake
Southern American cocoa-tinted buttermilk cupcake with tangy cream cheese frosting and a deep crimson crumb.
$
15 minsPrep
20 minsCook
1 hrTotal
EasyLevel
Nutrition per serving
385Calories
4gProtein
20gFat
48gCarbs
36gSugar
1gFiber
240mgSodium
65mgChol
Goes well with
Brachetto d'Acqui, PiedmontBrachetto d'Acqui, Piedmont — A refreshi...
local
Cold whole milkCold whole milk — A refreshing pairing f...
international
Instructions
1
Prep
Preheat oven to 175°C (350°F) and line 2 muffin wells with paper cases. Whisk together 80g flour, 1 tbsp cocoa powder, 0.25 tsp baking soda, and 1 pinch salt. In another bowl, whisk 50ml oil, 70g caster sugar, and 1 egg for 1 minute until pale. Whisk in 60ml buttermilk, 1 tsp red food colouring, 0.5 tsp vinegar, and 0.5 tsp vanilla extract.
2
Build
Add dry ingredients to wet mixture and whisk just until smooth, deep red, with no dry streaks—do not overmix. Divide batter between cases, filling two-thirds full.
3
Bake
Bake at 175°C for 18–20 minutes until a skewer inserted in the centre comes out clean. Cool in the tin for 5 minutes, then transfer to a cooling rack and cool completely, about 30 minutes.
4
Finish
While cupcakes cool, beat 60g room-temperature cream cheese and 30g softened butter in a bowl until smooth. Sift in 60g icing sugar and beat with 0.25 tsp vanilla extract until thick, light, and spreadable.
5
Plate
Pipe or swirl frosting generously onto the cooled cupcakes and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 80g (2.8 oz) plain flour
- 1 tbsp cocoa powder
- 0.25 tsp baking soda
- 1 pinch fine salt
- 50ml (1/4 cup) vegetable oil
- 70g (2.5 oz) caster sugar
- 1 egg
- 60ml (1/4 cup) buttermilk
- 1 tsp red food colouring
- 0.5 tsp white wine vinegar
- 0.75 tsp vanilla extract
- 60g (2.1 oz) full-fat cream cheese
- 30g (1 oz) unsalted butter
- 60g (2.1 oz) icing sugar