Freshly Milled Red Velvet Cupcakes with Frosting

If you’re in the mood for a cupcake with a little extra charm, these freshly milled red velvet cupcakes with cream cheese frosting just might steal the show. There’s something special about using freshly milled flour—it brings a subtle nutty depth that you don’t get with store-bought flour. Pair that with the silky, tangy cream cheese frosting, and you’ve got yourself a delicious treat that feels both classic and a little adventurous. Plus, these cupcakes have a lovely, velvety texture that practically begs to be shared. Whether you’re baking for a special occasion or just a cozy afternoon, these cupcakes invite you to slow down, enjoy the process, and savor every bite.

Course Dessert

Cuisine American

Keyword red velvet cupcakes

Prep Time 18

Cook Time 20

Total Time 38

Servings cupcakes

Calories 333kcal

Ingredients

Cupcake Batter:

5 tablespoons softened butter
⅔ cup sugar 140 grams
1 egg yolk
1 egg
1 teaspoon vanilla extract
½ cup buttermilk 122 grams
1 ¾ cups freshly milled soft white wheat flour finely milled (173 grams)
2 tablespoons cocoa powder
1 teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon salt
10-20 drops plant-based natural red food coloring

Icing:

½ cup softened butter 115 grams
4 ounces softened cream cheese 113 grams
½ teaspoon vanilla extract
1 ¾ cups powdered sugar 175 grams

Instructions

Preheat the oven to 350 degrees F. and line a cupcake pan with liners.
In a mixing bowl, cream the butter and sugar with the paddle attachment.
Add the eggs and vanilla and beat for several minutes, until fluffy and lighter in color.
In a separate bowl, combine the dry ingredients.
Add half of the flour mixture to the mixing bowl and combine.
Add half of the buttermilk to the batter and combine.
Add the remaining dry ingredients and mix, then add the remaining buttermilk and mix until just combined.
Gently mix in the food coloring until you reach your preferred color.
Spoon batter into the cupcake pan.
Bake for 18-20 minutes, until a toothpick inserted in the middle comes out clean.
For the icing, beat the butter and cream cheese until smooth. Add the vanilla and powdered sugar and beat until fluffy.
Let the cupcakes cool on a wire rack then ice as desired.

Nutrition