Red Velvet Cupcakes

"Very yummy"
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
photo by Cajun Belle photo by Cajun Belle
photo by Hessa photo by Hessa
Ready In:




  • Preheat oven to 350°F.
  • In a small bowl, sift the cake flour and set aside.
  • 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.
  • Add the eggs, one at a time, beating well after each addition.
  • In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
  • In a measuring cup, stir the salt into the buttermilk.
  • Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
  • In a small bowl, stir together the cider vinegar and baking soda.
  • 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.
  • Fill cupcake tin 2/3 full with batter.
  • Bake in oven until a knife or toothpick comes out clean. (about 20 minutes).
  • Cream together cheese and butter until creamy and smooth.
  • Gradually stir in sugar. Amount varies, depending on how sweet you want it to be.
  • Stir in one teaspoon of vanilla.

Questions & Replies

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  1. Adopt Pets
    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!
  2. Hessa
    everyone loved it, and no one believed that it's homemade ! tastes like store brought!
  3. PalatablePastime
    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


I enjoy trying recipes from all over the world, I will try anything once. I hate to get bored with the same old recipes, thats why I love to spice it up with new ones.
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