Red Velvet Cupcakes
Prep time
Cook time
Total time
Recipe type: Cupcake
Serves: 24 regular cupcakes
  • 2½ cups cake flour (not self rising)
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 1½ cups granulated sugar
  • 2 large eggs, room temperature
  • 1½ cups vegetable oil
  • ½ teaspoon red gel food coloring, or 2-3 teaspoons liquid food coloring
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk, room temperature
  • 1½ teaspoons baking soda
  • 2 teaspoons distilled white vinegar
Cream Cheese Frosting
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 4 cups confectioners sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Recipe for Whipped Frosting
  1. Preheat oven to 350 degrees and line two muffin pans with cupcake liners; set aside.
  2. In a bowl sift together together, cake flour, cocoa and salt.
  3. In a mixer, whisk together sugar and oil until combined. Add eggs and mix scraping down sides of the bowl as necessary. Next, mix in vanilla and food coloring.
  4. With the mixer on low-speed alternate adding the flour mixture and the buttermilk, starting and ending with the flour mixture (flour, half of buttermilk, flour, other half of buttermilk then flour). Mix only until just combined.
  5. In a small bowl, stir together baking soda and vinegar (it will foam). Add to the batter and mix for 10 seconds on low. Batter will be runny.
  6. Divide batter evenly among cupcake liners, filling each about three-quarters full. Bake for 18-20 minutes, rotating pans half way through. Cupcakes are done when a toothpick or knife inserted in the middle comes out clean or with just a few crumbs. Remove and let cool.
  7. To make the cream cheese frosting, beat together butter and cream cheese until light and fluffy, add confectioners sugar and vanilla and mix until smooth and creamy.
  8. If you don't want to use cream cheese frosting, this whipped frosting recipe (this is what I used) is amazing with red velvet cake, too.
  9. Pipe or spread frosting on cupcakes.
You can make these as mini cupcakes - just watch the bake time, about 13-15 minute instead of 18-20 minutes. Cupcakes taste better the next day. Cream cheese frosting can be made 3 days ahead of time and stored in the refrigerator. Bring frosting to room temperature before frosting.
Recipe by Stuck On Sweet at