Description
Indulge in the rich, velvety deliciousness of Red Velvet Crush Cupcakes. These moist, vibrant treats topped with a creamy frosting are a perfect way to satisfy your sweet tooth.
Ingredients
Scale
Cupcake Batter:
- 1 1/4 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Optional Topping:
- Crushed red velvet cookie pieces or red sprinkles
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy. Add egg, buttermilk, food coloring, vanilla, and vinegar; mix well.
- Combine wet and dry ingredients: Gradually add dry ingredients to wet mixture, mixing until just combined.
- Bake: Divide batter into liners and bake for 18–20 minutes. Cool in pan, then on a wire rack.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
- Decorate: Pipe or spread frosting on cooled cupcakes. Top with crushed cookie pieces or sprinkles.
Notes
- For added flavor, fill cupcakes with cream cheese frosting before baking.
- Store cupcakes in the refrigerator and bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
