Cake Doctor's Red Less Velvet Cupcakes

Indulge in the rich, chocolatey goodness of Cake Doctor's Red Less Velvet Cupcakes, a modern twist on the classic red velvet treat that skips the food coloring but keeps all the flavor. These cupcakes are made with a luscious blend of cocoa powder, tangy buttermilk, and a hint of white vinegar for that signature velvet texture, all topped with a creamy, irresistible cream cheese frosting. Perfectly moist and elegantly simple, these cupcakes come together in just 20 minutes of prep time and are baked to perfection in under 20 minutes. Whether you're hosting a gathering or satisfying a sweet craving, these naturally red-free cupcakes are the perfect guilt-free indulgence with all the decadence of their colorful cousin. Ideal for dessert lovers seeking flavor without the artificial dyes, these cupcakes are sure to be a hit at any occasion!

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 1.75 cups All-purpose flour
• 2 tablespoons Unsweetened cocoa powder
• 1 teaspoon Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 1 cup Granulated sugar
• 0.5 cups Canola oil
• 2 large Eggs
• 0.75 cups Buttermilk
• 1.5 teaspoons Vanilla extract
• 1 teaspoon White vinegar
• 8 ounces Cream cheese
• 0.5 cups Unsalted butter
• 2 cups Powdered sugar
• 1 teaspoon Vanilla extract

Directions

Step 1

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

Step 2

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

Step 3

In a large mixing bowl, beat the sugar and canola oil together until well combined.

Step 4

Add the eggs to the sugar and oil mixture, one at a time, beating well after each addition.

Step 5

Mix in the buttermilk, vanilla extract, and vinegar until the wet ingredients are smooth.

Step 6

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Step 7

Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

Step 8

Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 9

Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

While cupcakes cool, prepare the frosting by beating together the cream cheese and unsalted butter in a medium bowl until creamy.

Step 11

Gradually add the powdered sugar to the cream cheese mixture, beating until smooth and fluffy.

Step 12

Mix in the vanilla extract until fully incorporated.

Step 13

Once the cupcakes are completely cool, generously frost them with the cream cheese frosting using a piping bag or an offset spatula.

Step 14

Serve and enjoy your red-less velvet cupcakes!

Nutrition Facts

Serving size	(1362.4g)

Amount per serving	% Daily Value*
Calories	4988.6

Total Fat 257.2g	0%
Saturated Fat 89.0g	0%
Polyunsaturated Fat 32.1g
Cholesterol 745.2mg	0%
Sodium 2732.0mg	0%
Total Carbohydrate 632.1g	0%
Dietary Fiber 9.6g	0%
Total Sugars 454.5g
Protein 56.7g	0%

Vitamin D 177.2IU	0%
Calcium 544.2mg	0%
Iron 13.7mg	0%
Potassium 1116.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.7%

Protein: 4.5%

Carbs: 49.9%