Bobby Flay Throwdown Red Velvet Cupcakes and Cream Cheese Icing
Indulge in the rich decadence of **Bobby Flay’s Throwdown Red Velvet Cupcakes with Cream Cheese Icing**, a show-stopping dessert made to impress. These moist and tender cupcakes are perfectly balanced with the subtle cocoa notes and vibrant red hue that define classic red velvet, thanks to the contrast of tangy buttermilk and a touch of distilled vinegar. Topped with a luscious, cloud-like cream cheese frosting made from silky cream cheese, butter, and powdered sugar, each bite offers a dreamy combination of sweet and tangy flavors. With simple ingredients and straightforward steps, this recipe yields 24 bakery-quality cupcakes in just 40 minutes. Perfect for parties, special occasions, or satisfying a sweet tooth, these red velvet cupcakes promise an indulgent treat that looks as stunning as it tastes.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 1.5 cups vegetable oil
- 2 large eggs
- 1 ounce red food coloring
- 1 teaspoon white distilled vinegar
- 2 teaspoons vanilla extract
- 16 ounces cream cheese
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line two 12-cup muffin tins with cupcake liners.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vinegar, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or on low speed with a mixer until just combined. Do not overmix.
Distribute the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting.
To make the frosting, beat the cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Stir in the vanilla extract and continue to mix until the frosting is light and fluffy.
Using a piping bag or an offset spatula, generously frost each cooled cupcake with the cream cheese icing.
Serve immediately or store in an airtight container in the refrigerator for up to three days.
Nutrition Facts
Calories |
10071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 595.0 g | 763% | |
| Saturated Fat | 205.7 g | 1028% | |
| Polyunsaturated Fat | 209.3 g | ||
| Cholesterol | 1132 mg | 377% | |
| Sodium | 5729 mg | 249% | |
| Total Carbohydrate | 1162.5 g | 423% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 913.0 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 1135 mg | 87% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1857 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
