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–+ servings

Canada Day Cupcakes

I am making these vibrant and delicious Canada Day Cupcakes for different occasions, including Canada Day on July 1st. These cupcakes have a velvety and tender texture and are topped with a smooth, rich cream cheese frosting!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American, Canadian
Servings 12 Cupcakes
Calories 314 kcal

Ingredients
 

For The Cupcakes

  • 1⅓ cups All-purpose flour, Spooned and levelled
  • 1 tablespoon Cocoa powder
  • 1½ teaspoon Baking powder
  • ¼ teaspoon Salt
  • ¼ cup Butter, Room temperature
  • ⅔ cup Sugar
  • 2 Eggs , Room temperature
  • ½ cup Buttermilk, Room temperature
  • ⅓ cup Oil
  • 2 teaspoon Vanilla extract
  • 1 teaspoon Vinegar
  • 1 tablespoon Gel red food colouring

For The Frosting

  • 8 ounce Cream cheese, See notes
  • ⅓ cup Butter, Room temperature
  • 2-3 cups Powdered sugar, Siftted
  • 1 teaspoon Vanilla extract, Clear, preferably

Instructions
 

How To Make The Cupcakes

  • Preheat the oven to 350℉, line a 12-cavity cupcake pan with liners and set aside. Sift all dry ingredients, including cocoa powder and set aside.
    1⅓ cups All-purpose flour, 1 tablespoon Cocoa powder, 1½ teaspoon Baking powder, ¼ teaspoon Salt
  • Use the paddle attachment to beat the room-temperature butter until super creamy and smooth.
    ¼ cup Butter
  • Add the sugar and beat for 2-3 minutes until pale and creamy. Scrape the bowl to incorporate the bottom of the bowl too.
    ⅔ cup Sugar
  • The recipe calls for two eggs; add them one by one and beat the mixture well after each one!
    2 Eggs
  • Next, add the oil, buttermilk, vanilla extract, vinegar, and red food colour. Mix everything well.
    ½ cup Buttermilk, ⅓ cup Oil, 2 teaspoon Vanilla extract, 1 teaspoon Vinegar, 1 tablespoon Gel red food colouring
  • Sift the dry ingredients over the wet ingredients and fold them with a rubber spatula. Place the bowl back on the stand mixer and mix for 10-15 seconds only. Do not overmix.
  • Fill up the lined cupcake cavities to ⅔ their capacity. Bake them for 17-20 minutes. Let them cool down completely before frosting!

How To Make The Frosting

  • Use the paddle attachment to beat the cream cheese until creamy and smooth.
    8 ounce Cream cheese
  • Add the butter and beat for 5 minutes until the mixture is pale and fluffy.
    ⅓ cup Butter
  • Add the powdered sugar in ½ cup and beat until well mixed. Add the vanilla extract and mix. The mixture should be creamy, smooth, and pipable.
    2-3 cups Powdered sugar
  • Use your favourite tip and pipe the cool cupcakes.
    1 teaspoon Vanilla extract

Notes

  • Leave the cream cheese out of the fridge for a few hours before making the frosting.
  •  

Nutrition

Calories: 314kcalCarbohydrates: 45gProtein: 4gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 71mgSodium: 253mgPotassium: 74mgFiber: 1gSugar: 12gVitamin A: 586IUCalcium: 69mgIron: 1mg
Keyword CREAM CHEESE FROSTING, CUPCAKE, CUPCAKES, Red Velvet Cupcake, Red Velvet Cupcakes
Tried this recipe?Let us know how it was!