Classic Red Velvet Cupcakes with Cream Cheese Frosting

3 Feb


It’s just pure deliciousness. Trust me.

Red Velvet Cupcakes

(makes one dozen)


1 1/4 c. all-purpose flour

3/4 c. sugar

1/2 tspn. baking soda

1/2 tspn. fine salt

1 tspn. cocoa powder

3/4 c. vegetable oil

1/2 c. plain Greek yoghurt

1 large egg

1 tblspn. red food coloring

1/2 tspn. white distilled vinegar

1/2 tspn. vanilla extract


Preheat the oven to 350 degrees F. Line your cupcake pan with liners.

In a bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a different bowl, whisk together the oil, yoghurt, egg, food coloring, vinegar, and vanilla.

Mix the dry ingredients into the wet ingredients until well incorporated.

Fill the cupcake pan with the batter and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.

Let cool completely before frosting.

Cream Cheese Frosting


8 oz. softened cream cheese

2c. confectioners sugar

1 stick softened unsalted butter

1/2 tspn. vanilla extract


In a mixer fitted with a paddle attachment, mix the cream cheese, sugar, and butter over low speed until incorporated. Increase the speed to high and mix until light and fluffy. Add the vanilla and mix for an additional three minutes.

Store the frosting in the refrigerator until slightly stiff before using.



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