Total Time
Prep 1 hr
Cook 0 mins

Very yummy

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In a small bowl, sift the cake flour and set aside.
  3. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes.
  4. Add the eggs, one at a time, beating well after each addition.
  5. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
  6. In a measuring cup, stir the salt into the buttermilk.
  7. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
  8. In a small bowl, stir together the cider vinegar and baking soda.
  9. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
  10. Fill cupcake tin 2/3 full with batter.
  11. Bake in oven until a knife or toothpick comes out clean. (about 20 minutes).
  12. Cream together cheese and butter until creamy and smooth.
  13. Gradually stir in sugar. Amount varies, depending on how sweet you want it to be.
  14. Stir in one teaspoon of vanilla.
Most Helpful

These turned out perfectly! I did 24 at a time (as I have 2 muffin tins) and switched top & bottom halfway through the cooking time to ensure even baking. According my calculations, 6 Tbsp. of red food coloring is 3 1oz. containers, which I thought was a lot. I just used 1 1oz. container and then put a bit of water in the empty container to swish out the remaining "red" and dumped that in the mixture as well. Worked fine and was plenty red enough for me. I did not use the frosting and will use a vanilla buttercream instead. These are for my daughter's 19th birthday at her request!

Adopt Pets February 28, 2010

everyone loved it, and no one believed that it's homemade ! tastes like store brought!

Hessa September 17, 2008

These are fabulous! And I love having red velvet cake in a delightful cupcake size! The only issue I had with the recipe, which doesn't detract from it at all, is that the yield on this recipe is 48 cupcakes, which I think is far to many ty for 12 servings. So those calculating how many they need should take note of this. Thanks for sharing!!! ~Lorie

Sue Lau April 27, 2008