Red Velvet Cupcakes Recipe

Name: Red Velvet Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅓ cups cake flour; 2 tablespoons unsweetened cocoa powder (I use Ghiradelli); ¼ teaspoon baking soda; ¾ teaspoon baking powder; ¼ teaspoon salt; ½ cup buttermilk; 1 teaspoon red food coloring (0.2 oz paste in flame red, amount to your own preference ); 1 teaspoon vinegar; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs; 1 teaspoon real vanilla extract (not imitation); 3 ounces seedless raspberry jam (for the filling)

Servings: persons

1 ⅓ cups cake flour
2 tablespoons unsweetened cocoa powder (I use Ghiradelli)
¼ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
½ cup buttermilk
1 teaspoon red food coloring (0.2 oz paste in flame red, amount to your own preference )
1 teaspoon vinegar
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon real vanilla extract (not imitation)
3 ounces seedless raspberry jam (for the filling)

1
Preheat oven to 350 degreees Fahrenheit.
2
Line a 12-cup muffin pan with paper liners.
3
Sift unsweetened cocoa powder into flour, add baking powder, baking soda, and salt.
4
Stir red food coloring and vinegar into buttermilk.
5
In a large bowl, beat butter until creamy.
6
Gradually beat in granulated sugar; beat until fluffy.
7
Add in eggs one at a time until well blended.
8
Add vanilla.
9
Beat in flour mixture, alternate with buttermilk, just until smooth.
10
Put a heaping tablespoon of batter in the bottom of each liner, make an indentation in the center ( with the back of a teaspoon) and add a teaspoon of jam.
11
Add another heaping tablespoon of batter to cover up the jam.
12
Bake approximately 19 minutes.
13
Let cool and add your favorite frosting.

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 ⅓ cups cake flour, 2 tablespoons unsweetened cocoa powder (I use Ghiradelli), ¼ teaspoon baking soda, ¾ teaspoon baking powder, and more.

Yes, 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.

Red Velvet Cupcakes

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