Cupcake'S Red Velvet Cupcakes Recipe

Name: Cupcake'S Red Velvet Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 21/4c Sifted Cake Flour; 2T Unsweetened Cocoa Powder; 1t Baking Powder; 1t Baking Soda; 1/2t Salt; 1c Buttermilk; 1T Red Food Coloring; 1t Distilled White Vinegar; 1t Vanilla Extract; 11/2c Sugar; 1/2c (1 stick) Unsalted Butter, Room Temp; 2 Eggs

Servings: persons

21/4c Sifted Cake Flour
2T Unsweetened Cocoa Powder
1t Baking Powder
1t Baking Soda
1/2t Salt
1c Buttermilk
1T Red Food Coloring
1t Distilled White Vinegar
1t Vanilla Extract
11/2c Sugar
1/2c (1 stick) Unsalted Butter, Room Temp
2 Eggs

1
Preheat oven to 350u00b0. Lightly spray muffin tin with non-stick pan spray, line with
2
baking cups, then lightly spray again. Sift the flour, cocoa powder, baking powder,
3
baking soda and salt together. In a separate bowl, whisk the buttermilk, food
4
coloring , vinegar and vanilla extract until blended. Using an electric mixer, cream
5
butter and sugar together until light and fluffy then add eggs one at a time, blending
6
well before adding next egg making sure to scrape down the sides of the bowl
7
frequently. Add dry ingredients to the butter in four additions alternating with the
8
wet ingredients in three additions. Fill each baking cup half way. Bake for 15 to 20
9
minutes or until toothpick comes out clean when inserted. Makes @ 12 cupcakes

3355

kcal

Calories

Fat

615

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 21/4c Sifted Cake Flour, 2T Unsweetened Cocoa Powder, 1t Baking Powder, 1t Baking Soda, and more.

Yes, Cupcake'S Red Velvet Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cupcake'S Red Velvet Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions