Red Velvet Cupcakes

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.

Red Velvet Cupcakes

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Red Velvet Cupcakes
source: adapted from Saveur via Annie’s Eats; frosting via Confections of a Foodie Bride
Ingredients:
For the cupcakes:
  • 2 1/2 cups cake flour
  • 1 1/2 cups sugar
  • 1 tsp baking soda
  • 1 tsp cocoa powder
  • 1 tsp salt
  • 2 eggs
  • 1 1/2 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:

  • 8 oz cream cheese, slightly softened
  • 5 tbsp unsalted butter, at room temperature
  • 2 tsp vanilla extract
  • 2 1/2 cups confectioner’s sugar, sifted

Instructions:

  1. Preheat oven to 350°.  Line muffin tins with paper cupcake liners.
  2. 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, 1-2 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 2/3 full.  Bake cupcakes for 18-20 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.
  3. 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 2-3 minutes.  Beat in the vanilla.  On low speed, gradually beat in the confectioner’s sugar until incorporated; increase the speed to medium and beat frosting until smooth.  If frosting is soft, chill for 30 minutes before frosting cupcakes.

Recipe yields about 24 cupcakes and frosting for 24 cupcakes; if you like a lot of frosting, increase the frosting recipe by 50%.

[/print_this]

Red Velvet Cupcakes

  • Prep Time: 20min
  • Cook Time: 18-20min
  • Yield: 2 dozen cupcakes | enough frosting for 24 cupcakes

Ingredients

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:

  • 8 oz cream cheese, slightly softened
  • 5 tbsp unsalted butter, at room temperature
  • 2 tsp vanilla extract
  • 2 ½ cups confectioner’s sugar, sifted

Instructions

  • 01

    Preheat oven to 350° F.  Line muffin tins with paper cupcake liners.

  • 02

    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, 1-2 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 2/3 full.

  • 03

    Bake cupcakes for 18-20 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.

  • 04

    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 2-3 minutes.  Beat in the vanilla.  On low speed, gradually beat in the confectioner’s sugar until incorporated; increase the speed to medium and beat frosting until smooth.  If frosting is soft, chill for 30 minutes before frosting cupcakes.

    Note: Increase the frosting recipe by 50% if you like extra frosting on your cupcakes.

adapted from Saveur via Annie’s Eats | frosting via The Brewer and the Baker
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  • February 8, 2012 at 5:04 AM

    That Annie has the best recipes! I just made a Paula Deen red velvet… yum!

  • February 8, 2012 at 6:58 AM

    These are such a lovely recipe! Perfect for V-Day!

  • February 8, 2012 at 7:34 PM

    So glad you tried these. Truly my favorite cupcake!

  • February 9, 2012 at 1:03 AM

    The best cupcake for Valentines Day! I’d love to try them in a layer cake 🙂

  • February 11, 2012 at 4:20 PM

    I am going to make these for valentines at work sounds and looks yummy

  • Monica
    May 10, 2012 at 6:38 AM

    I’m from New Orleans and made these last night…just the cake part because I am testing out recipes. Us southerners love our red velvet but this recipe fell a little short. I know it’s not a chocolate cake, but I added a full teaspoon of cocoa powder. Everyone said still it needed more chocolate. Plus it’s too greasy…there was oil all over the wrappers and the cupcakes separated from the liners by the end of the day. Thank you for sharing anyway.

    • May 10, 2012 at 7:11 AM

      Monica: Thanks for your comment. Every recipe is different and no one will satisfy everyone – we enjoyed these cupcakes as did everyone I made them for; I’m sorry they didn’t work out for you.

      • Monica
        August 10, 2012 at 3:16 AM

        I think I must have did something wrong the first time bc the second time I made them they were fantastic! I did do half butter, half oil, and I think 3 teaspoons aof cocoa powder…and more food coloring. It was perfect and just. as light, fluffy, and moist as cake mix! I never thought I could achieve that texture from scra tch. Everyone loved them! Thank you!

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