I am so in love with this classy cupcake.
Are red velvet cupcakes on your my favorites list? They are definitely on mine. Although almond cupcakes are my very favorite, red velvet or definitely in the top 5, maybe even top 3.
What I love most about them is that they’re RED. They carry a classy look that other cupcakes just can’t beat. They’re bright, beautiful and kind of sexy right?
Too much? Perhaps, but I’m going with it. They are also one of the most popular treats for Valentine’s Day. Everyone is either making chocolate lava cakes or something red velvet. Am I right?
Red velvet aren’t just for the Valentine’s Day though…Hello Christmas, weddings, birthday’s – they are definitely a cupcake that is enjoyed all year round.
I just love how red they are. Did I mention that already?
Oh oh oh and let’s talk about the frostings. Cream Cheese Frosting is super classic and delicious with red velvet, but I made these with this whipped frosting (left out the chocolate chips) and they were SO delicious. You choose though…cream cheese or whipped? Maybe both?
Whatever you choose, you will LOVE them!
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- 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
- 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
- Preheat oven to 350 degrees and line two muffin pans with cupcake liners; set aside.
- In a bowl sift together together, cake flour, cocoa and salt.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Pipe or spread frosting on cupcakes.
Cupcake Recipe: Martha Stewart
Hello. Im making cupcakes for my twins birthday. Its a frozen theme. Instead of making these red can I do other colors and it not change the cupcakes moistness ect?
So fun! You can make the cupcakes any color you want and it won’t effect the outcome. Have fun!
Hey. I tried the purple and blue on the cupcakes. They turned out very dark not in the colors I intended. You could not even tell what color it was supose to be. I believe it was cocoa powder that made it dark and what not. What should i do differently next time to get the color i want? I love this recipe.
Darn! It’s probably the cocoa powder. Perhaps try not adding the cocoa powder – this will give you the color you are looking for. It may effect the taste of the cupcake a little, but I think it will still taste wonderful.
Hey. If I wanted to make this with alcohol in the batter what do you suggest i do to the measurements of the other liquids? Please help
Hi Terri – I’m so sorry but I’ve never made these with alcohol so I am unsure of the measurements. I would suggest testing with alcohol first without changing anything. I’m assuming you won’t add very much so perhaps the recipe could be fine the way it is.
Good Morning! What is the measurement for the oil- I don’t see it in the recipe?
1 1/2 cups vegetable oil. Sorry about that! I will update the recipe. Enjoy!
What an incredibly good looking cupcake!! Love the texture and as you said, a stunning red.
Thank you Maria!!