Red Velvet Crush Cupcakes

Ingredients:

1 1/4 cups all-purpose flour

1 tbsp unsweetened cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup buttermilk, room temperature

1/2 tbsp white vinegar

1/2 tsp vanilla extract

1/2 oz red food coloring (1 tbsp)

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg

For the Cream Cheese Swirl:

4 oz cream cheese, softened

2 tbsp granulated sugar

1/2 tsp vanilla extract

Directions:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Set aside.

In a small bowl, stir together the buttermilk, white vinegar, vanilla extract, and red food coloring until well combined.

In a large mixing bowl, beat the softened butter and granulated sugar together with a mixer until light and fluffy, about 2–3 minutes.

Add the egg to the butter-sugar mixture and beat until fully incorporated.

Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined.

In another bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.

Fill each cupcake liner about 2/3 full with red velvet batter.

Spoon about 1 teaspoon of the cream cheese mixture onto the center of each cupcake. Use a toothpick to gently swirl it into the batter.

Bake the cupcakes for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 230 kcal per cupcake | Servings: 12 cupcakes