Red Velvet Cupcakes
Judee's Confidence From Scratch
20 minutes
20 minutes
Dessert
Ingredients
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2 1/2 cups all-purpose flour
- 1 1/2 cups Judee's Superfine Caster Sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
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1 package Judee's Keto Cream Cheese Mix
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Directions
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Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a medium-sized bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. Set aside.
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In a separate large bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
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Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
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In a large bowl, beat together the softened butter and Judee's Keto Cream Cheese Mix until smooth and creamy.
Add powdered sugar and vanilla extract, and beat until well combined.
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Once the cupcakes are completely cool, frost them with the cream cheese frosting using a piping bag or a spatula.
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Serve these delicious red velvet cupcakes at room temperature. Enjoy the rich, moist texture and the tangy sweetness of the cream cheese frosting.
