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Moist Red Velvet Cupcakes

Moist Red Velvet Cupcakes

Cost $10, save $15

Source: Recommended by CookPal

  • 30 Min
  • 20 Servings
  • $10

INGREDIENTS

  • Cupcake Batter

    • 🧂 1 ½ cups white sugar
    • 🧈 ½ cup butter
    • 🥚 2 large eggs
    • 1 cup buttermilk
    • 1 fluid ounce red food coloring
    • 1 teaspoon vanilla extract
    • 1 ½ teaspoons baking soda
    • 1 tablespoon distilled white vinegar
    • 2 cups all-purpose flour
    • ⅓ cup unsweetened cocoa powder
    • 🧂 1 teaspoon salt

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup cupcake pans with 20 liners.

2

Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in eggs, buttermilk, red food coloring, and vanilla. Stir in baking soda and vinegar.

3

Combine flour, cocoa powder, and salt; stir into the batter just until blended. Spoon batter into the prepared cups, dividing evenly.

4

Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.

5

Cool in the pan set over a wire rack. Once cooled, arrange the cupcakes on a serving platter and frost with desired frosting.

NUTRIENTS

Per 1 serving

🔥

160

Calories

  • 3
    Protein
  • 26
    Carbs
  • 6
    Fats

💡 To enhance the red color, use gel food coloring instead of liquid if preferred.Ensure all ingredients are at room temperature for a smoother batter.Avoid overmixing the batter to keep the cupcakes soft and fluffy.Use a toothpick to check doneness; it should come out clean or with a few crumbs.