Red Velvet Cupcakes | SweetLeaf®

Ingredients

  • 1/3 cup plus 1 Tbsp. SugarLeaf®
  • 2-1/4 cups cake flour
  • 1/4 cup cocoa powder, unsweetened
  • 1/2 tsp. salt
  • 1 stick (8 Tbsp.) butter, room temperature
  • 2 eggs
  • 2 Tbsp. red food color
  • 1 tsp. vanilla extract
  • 1 cup buttermilk
  • 1 tsp. baking soda
  • 2 tsp. white wine vinegar
  • Directions

    Preheat oven to 350 degrees F. Grease 2 muffin tins or line with muffin liners.

    Sift flour, cocoa powder, and salt into a bowl. In a mixer, beat butter at low speed until creamy. Add SugarLeaf®, blending on medium speed for about 3 minutes. Add eggs, one at a time, mixing well after each. Add food coloring and vanilla. On low speed, add the flour mixture, altering with buttermilk into three separate additions each.

    In a small bowl, mix together baking soda and vinegar. Stir into batter. Pour batter evenly into muffin tins, filling 3/4 of the way full. Bake for 25 to 30 minutes or until cupcakes are baked through. Top with SugarLeaf® vanilla frosting.

    Nutrition Facts

    • Per serving: 1 cupcake
    • Calories: 210
    • Calories from Fat: 80
    • Total Fat: 9g (14% DV)
    • Saturated Fat: 5g (25% DV)
    • Trans Fat: 0g
    • Cholesterol: 55mg (18% DV)
    • Sodium: 130mg (5% DV)
    • Total Carbohydrate: 28g (9% DV)
    • Dietary Fiber: <1g (4% DV)
    • Sugars: 7g
    • Protein: 4g
    • Vitamin A: (6% DV)
    • Vitamin C: (0% DV)
    • Calcium: (4% DV)
    • Iron: (15% DV)

    Recipe Notes

    Percent Daily Values (DV) are based on a 2,000 calorie diet.