Red Velvet Cupcakes Light and Easy
Indulge in the simplicity and charm of these *Red Velvet Cupcakes Light and Easy*, the perfect combination of elegance and ease. This recipe delivers moist, tender cupcakes with a vibrant red hue, gently flavored with cocoa, and topped with a luscious cream cheese frosting that’s both smooth and tangy. With just 15 minutes of prep time, these cupcakes are ideal for bakers of all skill levels, featuring pantry-friendly ingredients like buttermilk for richness and red gel food coloring for that signature color. Perfectly portioned for 12 servings, these light, fluffy treats are a delightful choice for any occasion, from casual gatherings to festive celebrations. The irresistible cream cheese frosting adds a decadent finish, making these red velvet cupcakes a show-stopping dessert that’s both easy to make and impossible to resist!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 tablespoons unsweetened cocoa powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups buttermilk
- 0.5 cups vegetable oil
- 1 large egg
- 1 teaspoons red gel food coloring
- 0.5 teaspoons white vinegar
- 1 teaspoons vanilla extract
- 4 ounces cream cheese (softened)
- 4 tablespoons unsalted butter (softened)
- 1.5 cups powdered sugar
- 1 teaspoons vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
In a separate large bowl, whisk together the buttermilk, vegetable oil, egg, food coloring, vinegar, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter together in a bowl until smooth and creamy.
Gradually add the powdered sugar, beating until light and fluffy, then stir in the teaspoon of vanilla extract.
Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a piping bag or a spatula.
Serve and enjoy these light and easy red velvet cupcakes!
Nutrition Facts
Calories |
313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 141 mg | 6% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 28.2 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 47 mg | 1% | |
*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.
