Red Velvet Cupcakes Recipe

Name: Red Velvet Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups cake flour (not self- rising), sifted; 2 tablespoons unsweetened Dutch-process cocoa powder; 1 teaspoon salt; 1 1/2 cups sugar; 1 1/2 cups vegetable oil; 2 large eggs, room temperature; 1/2 teaspoon red gel-paste food color; 1 teaspoon pure vanilla extract; 1 cup buttermilk (or milk w/1 T. vinegar/lemon juice); 1 1/2 teaspoons baking soda; 2 teaspoons distilled white vinegar

Servings: persons

2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk (or milk w/1 T. vinegar/lemon juice)
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

1
1.
2
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
3
2.
4
With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
5
3.
6
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
7
4.
8
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
9
5.
10
To finish, use a small offset spatula to spread cupcakes with frosting.

1858

kcal

Calories

143

Fat

138

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 1/2 cups cake flour (not self- rising), sifted, 2 tablespoons unsweetened Dutch-process cocoa powder, 1 teaspoon salt, 1 1/2 cups sugar, 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

How did you like this recipe?

Frequently Asked Questions