Description
These rich, fluffy red velvet cupcakes are topped with creamy frosting and a hint of fruity jam—an easy, elegant dessert.
Ingredients
Scale
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1/2 cup buttermilk
- 1 tsp white vinegar
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 cup raspberry jam
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- Whisk flour, cocoa powder, baking soda, and salt in a bowl. Set aside.
- In another bowl, beat sugar, oil, eggs, vanilla, and food coloring until smooth.
- Alternately mix dry ingredients and buttermilk into the wet mixture. Stir in vinegar.
- Divide batter evenly among liners. Bake for 18-20 minutes. Cool completely.
- For frosting, beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla.
- Pipe frosting onto cooled cupcakes. Top each with a small dollop of jam.
Notes
You can customize the seasonings to taste.