Description
These frosted red velvet cupcake cookies combine chewy cookie texture with tender cupcake centers, topped with rich cream cheese frosting.
Ingredients
Scale
- 1 & 1/2 cups (180g) all-purpose flour, spoon and leveled
- 1/4 cup (20g) 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 (1 stick / 115g) unsalted butter, softened to room temperature
- 3 tablespoons vegetable oil, or any neutral flavored oil
- 1/2 cup (100g) packed brown sugar, light or dark
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 1 to 2 teaspoons red liquid-gel food coloring
- 3 ounces (85g) block cream cheese
- 6 tablespoons (90g) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- 1 & 1/2 cups (195g) powdered sugar
Instructions
- In a medium sized bowl, whisk together flour, cocoa, milk powder, cornstarch, baking powder, baking soda, and salt to combine. Set aside.
- In a large bowl, combine butter, oil, and brown and granulated sugars. Whisk together until smooth.
- Whisk in the egg and vanilla to combine. Add in vinegar and food coloring to reach desired color and mix to combine.
- Add the dry ingredients and fold together until you get a thick cookie dough.
- Scoop out large portions of dough onto parchment lined baking sheets, leaving about 3 inches of space between each cookie.
- Bake the cookies at 350°F for 12 to 15 minutes or until puffed and edges are light golden brown.
- Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- Cream together cream cheese and butter until smooth.
- Add vanilla and powdered sugar and mix until smooth. Refrigerate if too soft.
- Pipe or spread frosting onto cooled cookies and crumble any wonky cookie on top for decoration.
Notes
- Adjust food coloring to achieve desired red color.
- Store cookies in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Red Velvet, Cupcake Cookies, Frosted Cookies, Dessert Recipe