Red Velvet Cupcakes

Red velvet cupcakes are so pretty.  These cupcakes are vibrant and fluffy and topped with a delicious cream cheese frosting.  These colorful cupcakes are great for Valentine’s day, but they’re also pretty enough to glam up any other day too.

While I am still struggling to learn how to pipe frosting properly, if you don’t have piping bags or all those fancy things (which really are just too complicated for me), I recommend using a handy ziploc bag and just snipping the corner and piping your frosting on with that.  Easy, no mess to clean up, and in my attempts at piping it turns out just as nice…

On the other hand, if you have any tips for learning how to pipe frosting, I’m all ears!

Red Velvet CupcakesRed Velvet Cupcakes

Adapted from Joy the Baker

Makes 20 cupcakes or 2 9-inch cakes

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 1/4 cup sugar
  • 2 eggs
  • 1/2 cup unsweetened cocoa powder
  • 4 Tbsp (2oz) red food coloring
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2 1/4 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 Tbsp white vinegar

Preheat oven to 350°F.  Grease muffin tins or cake pans well with cooking spray.

In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes.  Add eggs one at a time and beat well after each addition.

In a separate bowl, mix cocoa, vanilla and red food coloring to make a thick paste.  Add to the batter and mix thoroughly.

Slowly add half of the buttermilk, then half of the flour and salt, mixing well on low (or by hand) after each addition, then repeat with remaining buttermilk and flour.

Add baking soda and white vinegar and beat until well combined.

Spoon batter into prepared baking tins.  Reduce heat and bake at 325° for 18-23 minutes, or until a toothpick inserted into the center comes out clean.  Let rest in the pan for 10 minutes, then place one a cooling rack to cool completely before frosting.

My Favorite Cream Cheese FrostingRed Velvet Cupcakes with Cream Cheese Frosting

makes enough to frost 20 cupcakes

  • 2 pkgs (16oz) cream cheese, room temperature
  • 6 Tbsp unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Beat cream cheese until smooth, then beat in the butter.  Add powdered sugar and then add in the vanilla extract.

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