Red Velvet Cupcakes Recipe -
Red Velvet Cupcakes Recipe
  • READY IN 40 mins

Red Velvet Cupcakes

Recipe by  

"Make this rich tasting treat for those special people in your life."

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Original recipe makes 2 dozen cupcakes Change Servings
  • PREP

    25 mins
  • COOK

    15 mins

    40 mins


  1. Cupcakes: Preheat oven to 350 degrees F.
  2. In small bowl combine cocoa, red food color and vanilla, set aside.
  3. In large bowl beat together butter and Sugar In The Raw and Stevia Extract In The Raw. Add yolks one at a time and beat well after each addition. Add cocoa mixture and blend well.
  4. In another bowl, beat egg whites until stiff peaks form, set aside. Combine buttermilk with salt. Combine cayenne pepper and baking powder with cake flour. Add buttermilk mixture and flour mixture to cocoa mixture, alternating a third at a time beating after each addition. Combine baking soda and vinegar then add to batter and blend well. Fold in egg whites.
  5. Fill each heart-shaped silicone baking cup 2/3 full with batter. Arrange cups on 2 baking sheets lined with parchment paper and bake 13-15 minutes or until a toothpick comes out clean.
  6. Remove from oven and let cool 5-10 minutes before removing from baking cup. Cool cupcakes on rack before frosting.
  7. Cream Cheese Frosting: In a medium bowl combine all ingredients and blend well. Makes enough frosting for 36 cupcakes.
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  • Note: If heart shape silicone cups are not available, muffin pans can be used.

Reviews More Reviews

Nov 29, 2010

This is a good cupcake recipe but let me make this very important suggestion. I made the cream cheese icing first and discovered that Stevia does not taste that great. I ended up throwing the icing away and making the cupcakes with Splenda. They were a big hit. I don't know how the icing would have turned out if made with Splenda. My son is a Type 1 diabetic so taste is important. Splenda is the best in my opinion.


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  • Calories
  • 183 kcal
  • 9%
  • Carbohydrates
  • 13.9 g
  • 4%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 225 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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