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.
Diane {Created by Diane} says
I not only love red, I really have a soft side for red velvet and of course cream cheese frosting! YUMMY :) they look so pretty.
Meris says
I followed the quantities for the cake exactly and it’s turning out massive. It would definitely not fit in a normal 22cm round cake pan. I’m pretty sure it’s going to take at least 1.5hrs to cook and that’s at 190 degrees celcius. The cook time for this is way off. How is all that much batter can only make 12 muffins sized cupcakes? Do you guys have bigger baking tins in America or something? (I’m Australian) How big is a cup for you? 250mls? There abouts?
Average Betty says
Thanks, Diane!
Hi Meris,
The recipe makes 24 cupcakes or two 8 inch layer cakes and enough frosting to cover either 24 cupcakes or two eight inch layer cakes. I state that in both the video and at the top of this recipe. The cook time I give is about standard for American ovens, 350(F); 20 minutes for cupcakes; 35 for cakes. Better luck next time…
Ann says
Hi there,
I was wondering if it makes a difference if I put brown sugar or white sugar? instead of the brown sugar can i just use white sugar in place of it? Or does the brown sugar make it abit different in some way?
I’m just asking it cause I’m lazy to buy so much different sugars :)
And is it the oil and the vinegar that makes this cupcake so moist? because I’ve tried recipes with butter and no vinegar and the cupcake turns out quite dry after only 1 day.
Average Betty says
Hi Ann,
You can use all white sugar if you’re too lazy to go out and buy light brown. I do think the light brown imparts a bit different flavor. I’m sure the oil has something to do with how moist the cake is…
Name Judy at Two Broads Abroad says
Congrats on the mention on LA Weekly’s Squid Ink. Great pix as well.
Average Betty says
Hey thanks, Judy! I hadn’t seen the LA Weekly yet :) Love that Squid Ink…
Lucy says
how can I replace the half n half?
Average Betty says
Hi Lucy, Use milk or cream :) Let me know how the frosting comes out…
Neliel says
I made the cupcakes exactly how they were called for except I split the recipe in half to make 12 cupcakes. It turned out perfect! These are the moistest, fluffiest cupcakes I have ever had! And the cream cheese frosting was lovely. I hate to say it, but this red velvet recipe is better than my mom’s!
Average Betty says
So awesome, Neliel!! Thanks for letting me know — and don’t worry, I won’t tell your Mom ;)
Ayesha says
Is there a substitute for buttermilk as it’s not that easily available where I live.
Average Betty says
Hi Ayesha, I’ve never done it, but I know people who have a lot of success with this 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.
Let me know how it goes!!
Pauline says
Hi Sara,
I made this red velvet cupcakes to share for my friend today, they all said that it was delicious! This recipe works well with cake pops too, they are absolutely amazing! everyone loved it :) thanks for the recipe!
ps. you should make cake pops sometime
Average Betty says
Hi Pauline, I’m so glad you enjoyed the cupcakes. Thanks so much for letting me know. I should definitely make cake pops sometime :)
novi says
Hi betty
Can I substitute the red food colouring with bit juices? If yes,how many?
And also is there any substitute for white distilled vinegar? I don’t think I can find it here
Average Betty says
Hi novi, I have heard of beet juice being substituted for the red food coloring, but it will not be as intensely red. As far as a substitute for the vinegar, I don’t know of one. I’d investigate another recipe, maybe? Good luck!
novi says
Thank you betty. Btw, I’m a fan of ur podcast series from indonesia :)
Average Betty says
My pleasure! Thank you for watching and trying my recipes — all the way in Indonesia! Do you ever watch on YouTube? My iTunes feed is a little backed up ;)
mei says
can i substitute sour cream for buttermilk???
Average Betty says
Hi mei,
You can give it a try but I’m not sure what the substitution ratio would be. If you don’t have buttermilk, you can also “make” it:
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.
Hope this helps! Happy Baking!!
mei says
hi ive tried this with the homemade buttermilk and turned out great!! thanks a lot my family love it!!!
Average Betty says
That is wonderful to hear mei! Thanks for letting me know… what are you going to bake up next? :)
Ben says
Curious, how long can these last? May make a trial batch and the left overs will join a bigger batch once more the next day.
So basically it’s like this: I’ll probably half the ingredients for the batter and gobble up what I can. The next day I’ll make a bigger batch. Will the leftovers still be good, and can I just store the cream cheese frosting in the fridge? Total time will be about 3 days.
Average Betty says
Hi Ben,
The leftovers will still be good the next day. Definitely store them in an airtight container (you can buy disposable containers at Smart n’ Final for about $3-5 depending on size — which are good for protecting your investment of time!). If you are keeping the cakes only overnight, no need to refrigerate.
What I think I would do (if I understand you completely) is make the cupcakes and frost them and then store them either in the fridge or freezer. Don’t store the frosting in a container (in the fridge) and then try to spread it after it’s chilled — the consistency will be compromised.
If you can make all the cakes and then frost them fresh, you will have the best product. Because this is cream cheese and you are serving to others, you want the frosting to be as fresh as possible. Hope this helps – let me know if you have any more questions and of course, how the cupcakes turn out!!
Happy Holidays!
Muriel says
Hey there Betty!
I was wondering if i could use “Pure white vinegar” instead of the “distilled vinegar”? I am in a hurry to make them by tomorrow morning and i’m unsure if this is possible.. Also, if i have “self rising flower” can i use that instead of adding the baking soda and powder? I dont have any baking soda at home so, i figured i could use the self raising flower instead of all purpose… If i do this, can i minus the baking soda and powder our of the recipe? Thanks a bunch~!!
Muriel says
flour*
Ben says
Cupcakes turned out awesome, though I did go wrong with the baking and some of them rose so high! LOL!
The cupcakes weren’t as moist as I expected it to be, however I did half the ingredients so I guess that may be a factor. Frosting tastes pretty great on it’s own too.
Average Betty says
Hi Ben,
Be careful measuring your flour; these are the most moist cupcakes I have ever had… if they rose too high and weren’t that moist, you may have used too much flour. Hope the full batch is better…
Hi Muriel,
I’m pretty sure your vinegar should be fine; it’s just s difference in naming conventions…. and as far as using self-rising I’d have to say — just go for it. I’ve never tried it so I have no idea what the results will be. If you give it a go, please let me know your results. Happy baking!
Alice says
Hey Betty!!
I follow your podcast here in Mexico, and I wanted to ask you, what unsweetened cocoa do you use? Can I use the Hershey’s one? It’s just that I think it’s the only one I’ve seen in our supermarket. Thanks
Average Betty says
Hi Alice, Hershey’s Unsweetened Cocoa is great :) As a matter of fact, I believe that’s what I used when I made the video! So fun that you watch the podcast in Mexico — our podcast feed is behind; can you watch the YouTube videos on the website too?
Alice says
That’s great because I bought it!And yes I can watch the videos with no problem at all. Thanks for the nice way you explain things, it’s so non cooking people friendly that tonight it’s cookie baking night for Valentine’s Day with my sweetheart. Oh yes, can I sustitute the half n half with something for the icing?
Alice says
Sorry, the half n half for the recipe?
Average Betty says
Hi Alice! Sure thing, you can use milk, too. Happy to help… thanks for watching and Happy Valentine’s Day <3
Rachael says
Hi
I have made these twice now and they are incredible! The people at work asked me to make more! LOL I am in the UK and i just wondered if you dye the frosting because mine is quite yellow? I don’t know if it is that mine is made with UK butter which may just be more yellow but yours looks so white. Also quite a lot of the cake ends up still in the cupcake liner, am i adding too much oil maybe or is it just because they are moist! Anyhow they taste fantastic so thanks
Rachael x
Average Betty says
Hi Rachael! Yay!! So happy you’ve had success with this recipe — It’s my most requested too lol
Pretty sure the frosting is a yellower butter like you guess. Mine has a slight yellow tint. If you looked at it next to something super white, I think you’d see it more.
Sounds like you might be a little heavy handed with the oil (or maybe buttermilk) and (maybe) not heavy handed enough with the flour? Or if you are at a different altitude it could have an effect too. Hope this helps!!
Thanks so much for your comment — makes my day :) Keep me posted!! xo
Pauline says
I made it again today but I lowered the amount of oil from 1 1/2 cup to 1 cup since the last time I made it, it was a bit too oily and the oil from the batter soaked up the paper liners (it was still delicious though. The cupcakes turns out great! thanks again for the recipe Sarah!
Average Betty says
Thanks for the alternative recipe suggestion, Pauline! I’ll have to try them next time with a little less oil and see how they turn out. A little less oil in the whole scheme of these cupcakes has got to be a good thing :)
Jamila says
Hiiiii, I researched through the internet for the best recipe for Red velvet cake. And yours seemed good enough to try. I did, for my husband’s b’day. And our guests are still talking about it!! It was simply too delicious. Perfectly moist, soft and delectable. Thank you so very much. Will be trying more of your recipes for sure and as such have been raving about you and your site to all my friends!
Average Betty says
You are the best, Jamila :) Thank you!
Pratiba says
AMAZING RECIPE ! It was the first time I ever made cupcakes and they turned out beyond amazing!
Thanks to you :D
Average Betty says
Yay! So exciting to hear Pratiba!! Thanks for letting me know and Congratulations on successful cupcakes!
Pratiba says
:D
Rijul says
I just love baking such things. This recipe is awesome. I love it.
FIRST TIME EVER AND A HUGE SUCCESS
APPRECIATED BY ALL
THANKS
Average Betty says
So happy to hear, thanks for letting me know Rijul!
Lexi says
Your the best baker!!!! Thx