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Frosted Red Velvet Cupcake Cookies

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Delight your taste buds with these soft, chewy cookies that blend the classic flavors of red velvet cake with creamy frosting.

Ingredients

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  • 1 & 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon instant milk powder
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3 tablespoons vegetable oil
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon white vinegar
  • 1 to 2 teaspoons red liquid-gel food coloring
  • 3 ounces cream cheese
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 1 & 1/2 cups powdered sugar

Instructions

  1. In a medium bowl, whisk together the all-purpose flour, cocoa powder, milk powder, cornstarch, baking powder, baking soda, and salt. Set this dry mixture aside.
  2. In a large bowl, mix the softened butter, vegetable oil, brown sugar, and granulated sugar until smooth and creamy.
  3. Whisk in the egg and vanilla extract, then add the white vinegar and food coloring, stirring until you achieve the desired red color.
  4. Gradually fold the dry mixture into the wet mixture until a thick dough forms, being careful not to overmix.
  5. Use a large cookie scoop to portion out the dough onto parchment-lined baking sheets, spacing them adequately for spreading.
  6. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the cookies are puffed and edges are lightly golden brown.
  7. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
  8. To prepare the frosting, cream together the cream cheese and softened butter, add the vanilla extract, then incorporate the powdered sugar until smooth and fluffy.
  9. Pipe or spread the cream cheese frosting onto the cooled cookies generously.

Notes

Store leftover cookies in an airtight container at room temperature for up to 5 days. Freeze un-frosted cookies for up to 2 months.

Nutrition

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