It’s known far and wide around the interwebs that anything red velvet is humungously popular around Valentine’s day and strangely enough after almost 5 years of blogging, I’ve yet to post a red velvet cake recipe.
So after quite a few reader requests in the past couple of weeks for a great red velvet scratch cake recipe, I decided it was about time to share. And believe me, it wasn’t like you guys had to twist my arm! I scoured a few recipes on Pinterest and my favorite blogs and decided on this one since it’s made with both buttermilk and vinegar to boost the tang that is so beloved in red velvet cake.
Topped with a swirled dollop of silky cream cheese frosting, these red velvet cupcakes are an outstanding way to say “I Love You” to the hunnies in your life. And yes, if you’re thinking about making a layer cake instead of cupcakes, Annie says that it’s a great recipe for that too – just grease three 8-inch pans, divide the batter, and bake for 25-30 minutes at 350 degrees F.
For the cupcakes:
- 2 ½ cups cake flour
- 1 ½ cups sugar
- 1 tsp baking soda
- 1 tsp cocoa powder
- 1 tsp salt
- 2 eggs
- 1 ½ cups vegetable oil
- 1 cup buttermilk
- 2 tbsp (1 oz) red liquid food coloring
- 1 tsp vanilla extract
- 1 tsp white distilled vinegar
For the frosting and decorating:
- 8 oz cream cheese, slightly softened
- 5 tbsp unsalted butter, at room temperature
- 2 tsp vanilla extract
- 1 ½ cups confectioner's sugar, sifted
- Pink, red, and/or white sprinkles, for decorating
- Preheat oven to 350° F. Line two 12-well muffin tins with paper cupcake liners.
- To make the cupcakes: In a large bowl, whisk together the flour, sugar, baking soda, cocoa, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, oil, buttermilk, food coloring, vanilla, and vinegar until combined. Slowly add the dry ingredients and beat on medium-low until smooth, 1 to 2 minutes (the batter will be liquidy). Pour the batter into a glass measuring cup or small pitcher and divide batter evenly between pans by pouring the batter into paper liners; fill liners about ⅔ full.
- Bake cupcakes for 18 to 20 minutes, rotating pans halfway through, until a toothpick inserted in the center of the cupcakes comes out clean. Allow cupcakes cool in pans for 10 minutes then transfer them to a wire cooling rack to cool completely before frosting.
- To make the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment on medium-high for 2 to 3 minutes. Beat in the vanilla. On low speed, gradually beat in the confectioner's sugar until incorporated and then increase the speed to medium and beat frosting until smooth. If frosting is very soft, chill for 30 minutes before frosting the cupcakes.
- To frost and decorate: Add the frosting to a disposable piping bag fitted with a large round or open star tip and pipe the frosting onto the cupcakes. Alternatively, spoon out about 3 tbsp frosting onto the tops of the cupcakes and smooth it into a swirl with an offset spatula. Top with sprinkles, if desired.
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- OXO Good Grips Non-Stick Pro Muffin Pan
- Wilton Baking Cups Standard Dots Red 75 Piece
- KitchenAid 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer - Empire Red
- Ateco Disposable Piping Bags
- Ateco Plain Style Pastry Tip Size 806
- Ateco Large Open Star Piping Tip (#828)
- Ateco 1389 Offset Spatula with 9.75-Inch Stainless Steel Blade, Wood Handle