Red Velvet Cupcakes

Dish Size:
Muffin pan
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June 24, 2013
Tara’s Tidbits®

Don't have time to make cream cheese frosting or almond flowers? Simply dust cupcakes with powdered sugar - and you still get that dramatic red and white effect!

These luscious Red Velvet Cupcakes are little personalized versions of the classic cake! What a wonderful dessert for celebrating a birthday, anniversary, 4th of July, or any special occasion. - Tara


  • 12 paper cupcake liners
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon baking soda
  • 3/4 cup sugar
  • 3/4 cup vegetable oil
  • 1 large egg
  • 1/2 teaspoon salt
  • 1 tablespoon red food coloring
  • 1/2 cup buttermilk
  • 1/2 teaspoon vinegar
  • 1/2 teaspoon vanilla extract
Frosting and Almond Flowers:
  • 1 (8-ounce) package regular cream cheese, at room temperature
  • 2 ounces (1/2 stick) salted butter, at room temperature
  • 2 cups powdered sugar
  • sliced almonds
  • fresh raspberries


  1. Preheat oven to 350 degrees and line temp-tations® 6-cup muffin pan with cupcake liners.
  2. Sift all dry ingredients into a large mixing bowl and make a well in the center.
  3. In a separate medium bowl, whisk together the oil, egg, food coloring, buttermilk, vinegar and vanilla until combined. Add buttermilk mixture to the flour mixture, stirring just until smooth. Do not overmix.
  4. Fill cupcake liners halfway full and bake until set, or a toothpick inserted in the center comes out clean, 20 minutes. Remove cupcakes to a cooling rack and bake remaining cupcakes, repeating with cupcake liners and remaining batter.
  5. To make the frosting: in a large bowl, with a hand mixer or in a stand mixer with the paddle attachment, on medium speed, beat the cream cheese, butter and sugar until light and fluffy. Spread or pipe onto cooled cupcakes.
  6. To make the almond flowers, simply insert the narrower end of 7-8 almond slices into the frosting, in a circular pattern on top of each cupcake. Then gently add a raspberry in the center of each.
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