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Cinnamon Red Velvet Cupcakes
Created by: Howcan Team
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1/2 teaspoon white vinegar
- 1 teaspoon ground cinnamon
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, sift together 1 1/4 cups of flour, 1/2 teaspoon of baking soda, 1 tablespoon of cocoa powder, and 1/4 teaspoon of salt.
- In a large bowl, cream 1/2 cup of softened butter with 1 cup of granulated sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in 1 teaspoon of vanilla extract.
- Combine the buttermilk and red food coloring in a small bowl. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Mix just until combined.
- In a small bowl, mix together 1/2 teaspoon of white vinegar and 1 teaspoon of ground cinnamon. Add this mixture to the red velvet batter and stir until well combined.
- Divide the batter evenly among the prepared muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the cream cheese frosting, beat 1/2 cup of softened cream cheese and 1/4 cup of softened butter until smooth. Gradually add 2 cups of powdered sugar and 1 teaspoon of vanilla extract, beating until light and fluffy.
- Frost the cooled cupcakes with the cream cheese frosting. Sprinkle with a dash of ground cinnamon for garnish, if desired. Enjoy!
Cinnamon red velvet cupcakes are a delightful twist on the classic red velvet treat. Originating in the southern United States, red velvet cake has a rich history dating back to the 19th century. The addition of cinnamon to the traditional red velvet recipe adds a warm, spicy flavor that complements the cocoa and buttermilk. Renowned chefs like Paula Deen and Bobby Flay have popularized this variation, infusing it with their own unique flair. Today, the best versions of these cupcakes can be found in specialty bakeries and cafes across the country, where the perfect balance of moist, velvety texture and a hint of cinnamon creates an irresistible indulgence. Whether topped with cream cheese frosting or a dollop of whipped cream, these cupcakes are a must-try for any dessert enthusiast.
40 min
12
280 calories
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