Description
These moist cupcakes with a rich texture are topped with a vibrant red and white swirl frosting, making them perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened (for frosting)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons milk
- Red food coloring
- White frosting (for decorating)
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake pan with liners.
- Cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in buttermilk and vanilla.
- Whisk together flour, baking powder, baking soda, and salt in another bowl. Gradually add to the creamed mixture until just combined.
- Divide the batter into two bowls. In one bowl, add red food coloring and mix until desired color is achieved.
- Alternate spoonfuls of each batter in a cupcake liner to create a marble effect.
- Bake for 18-20 minutes or until a toothpick comes out clean. Cool before frosting.
- Beat softened butter for the frosting until creamy. Gradually add powdered sugar, vanilla, and milk until smooth.
- Divide the frosting into two bowls. Color one bowl red.
- Pipe the red and white frosting onto cooled cupcakes in a swirl pattern. Serve and enjoy!
Notes
Keep cupcakes in an airtight container in the fridge for up to 3 days. Let them sit at room temperature for 20 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg