Description
Red Velvet Crush Cupcakes are moist, vibrant, and indulgent treats with a hint of cocoa and tang, topped with luscious cream cheese frosting—perfect for celebrations or anytime indulgence.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tbsp red food coloring
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2–2 1/2 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, combine the buttermilk, oil, eggs, red food coloring, vinegar, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter until smooth, then gradually add powdered sugar until desired consistency is reached.
- Frost the cooled cupcakes generously and serve.
Notes
- Use high-quality red gel food coloring for vibrant color.
- Don’t overmix the batter to ensure tender cupcakes.
- Frost only when cupcakes are fully cool to prevent melting.
- Can be made ahead and frosted the next day.
- Store in an airtight container in the fridge up to 5 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
