WATCH THE VIDEO FOR MORE TIPS!
The seductive red color, irresistibly moist cake and thick, rich crown of Cream Cheese Frosting make Red Velvet Cupcakes the celebutante of cupcakes!
This recipe makes either 24 cupcakes or two eight inch layer cakes.
Check it out! This recipe was featured in the LA Weekly!
Ingredients for Red Velvet Cake:
2 1/2 cups all purpose flour
1 cup light brown sugar
1 cup granulated sugar
2 tbsp unsweetened cocoa powder
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs, room temperature
1 1/2 cups oil
1 cup buttermilk, room temperature
2 tsp white distilled vinegar
2 tsp vanilla
1 tbsp red food coloring
Ingredients for Cream Cheese Frosting:
8 oz cream cheese, room temperature
1/2 cup butter, room temperature
1 teaspoon vanilla
4 cups powdered (confectioners) sugar, sifted
2 tbsp cream (half n half)
NOTES: Red food coloring will stain your hands, clothes and mouth, so use caution when handling. This recipe makes either 24 cupcakes or two eight inch layer cakes.
To make a Buttermilk substitute:
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minutes and use in the recipe.
For added instruction and entertainment, watch the How to Make Red Velvet Cupcakes video.
Directions for Red Velvet Cake Batter:
Prepare the dry ingredients. In a bowl combine flour, brown sugar, white sugar, salt, baking soda, baking powder and cocoa powder. Use a whisk to remove any lumps and combine thoroughly.
Make the batter. In an electric mixer, beat eggs and slowly stream in oil until emulsified. Add vanilla, white vinegar and red food coloring. Combine well and slowly add the dry ingredients. The batter will thicken; keep mixing on low. With the mixer running, stream buttermilk into batter slowly. Scrape down sides of bowl and mix until thoroughly combined.
Bake. Distribute batter to prepared cake or cupcake pans and bake in a preheated 350(F) oven: 20-25 minutes for cupcakes; 35-40 minutes for cakes. Allow cake to cool completely before frosting.
Directions for Cream Cheese Frosting
Prepare the Cream Cheese Frosting. In an electric mixer, combine cream cheese and butter. Begin adding powdered sugar, creaming thoroughly after each addition. Mix in vanilla and cream. Continue adding powdered sugar until frosting has a pearly sheen and thick, gooey yet spreadable consistency.
Frost. Share and enjoy. For added instruction and entertainment, watch the How to Make Red Velvet Cupcakes video.
WooHoo! So happy to hear it, Lulu!!
Hi Betty!
Can I use lemon juice instead of distilled vinegar? Thanks so much!
Hi Betty!
Was just wondering, can I use lemon juice instead of distilled vinegar? Thanks so much!
Hi justine, Are you wondering about making a buttermilk substitute or in the cake itself? If you are making a buttermilk substitute you can use lemon instead of vinegar… but I’m not too sure about subbing the vinegar in the cake for lemon juice. It may give it a lemon flavor… or it might work just fine. If you give it a try, either way, I’m dying to know how your red velvets turn out. Happy baking!
the red food coloring is easy to get
Hi! I’m interested in making your cupcake! Just that I’m not sure if I have white distilled vinegar at my place here. So, can I use apple cider vinegar instead?? :)
I wouldn’t recommend it, sorry Amy :)
Hi Betty!
If I halved the recipe to make just 12 cupcakes will it still look and taste the same as the full 24 cupcake recipe?
Hi Betty!
I was planning on making these for Christmas but I want to mak mini cupcakes as opposed to normal sized cupcakes so I was wondering if halving this recipe to make just 12 normal cupcakes and 24 mini cupcakes would affect the look and taste?
Hi Alexandrea, Can you believe I’ve never halved this recipe and I’ve never made mini-cupcakes with it either! It should be fine to halve it though. Just be sure not to over-bake your mini-cupcakes as that will dry them out. Let me know how it goes and Merry Christmas!
Can i use kitchen oil the one i use for potatoes?
Hi Carolina, Any “flavorless” oil will do: Vegetable, corn, canola…
OMG Sarah! I just made this awwsome cake.. in it is FRIKKIN’ GOOD! The taste is AMAZING! and the color OMG.. Thank you BIG TIME for this recipe.. & Merry Christmas & Happy New Year!
Hi Betty!
Just thought I’d let you know that I tried halving the recipe so I could make 24 mini cupcakes and it turned out really good! I made about 36 mini cupcakes with the halved recipe and they baked for about 13 minutes at 180c. They look and taste delicious! (:
So incredibly happy to hear it, Alexandra! I’ll have to try making these mini — I get a lot of requests for minis but I’m always worried they will be dry :)
cupcakes turned out great, but they were brown on the outside and a bit reddish on the inside, do u know why? and how i can make them turn out red next time??
thanks.
Hi Aya,
Thanks for trying my recipe! I’m happy to hear they turned out great. All food colorings vary, I’d suggest trying another brand or using more next time. Hope this helps :)
I absolutely loooooooove this recipe!!!!! It’s awesome and so so so yummy!!! I use it everytime whether it is for cupcakes or just layer cake. Thanks for posting it :)