Recipe – Red Velvet Cupcakes

Like the red velvet cake, red velvet cupcakes are an American 20th-century invention, which is still a favorite today.

Basic Recipe Information

Preparation Time

  • 20 minutes

 Cook Time

  • 15 minutes

 Total Time

  • 35 minutes


  • 16 cupcakes



  • 1 cup buttermilk room temperature
  • 1 oz red food coloring
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon white distilled vinegar
  • 1/2 cup hot water
  • 2 cups all-purpose flour
  • 2 cups of sugar
  • 2 eggs room temperature
  • 2 Tablespoons unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 3/4 cup vegetable oil


  • 1 8 oz cream cheese, room temperature
  • 2 cups powdered sugar
  • 4 tablespoons butter softened at room temperature

Preparation Direction

Cupcake Direction

  • Preheat oven to 325 F (170 C)
  • In a large mixing bowl, combine sugar and oil until well combined.
  • Beat in eggs until mixed thoroughly.
  • Add in buttermilk, vanilla extract, food coloring, and mix until well thoroughly combined.
  • Then mix in hot water and distilled vinegar.
  • In a separate mixing bowl, combine flour, baking soda, baking powder, cocoa powder, salt, and bowl.
  • Add the combined dry ingredients into the large mixing bowl and mix to combine all ingredients.
  • Line a muffin pan with cupcake liners.
  • Pour 1/4 cup of batter into each lined cup.
  • Bake to 18-20 minutes or until the tops are spongey to the touch. (do not overcook)
  • Remove from oven and let cupcakes cool in the pan for 5 minutes.
  • Place cupcakes on a cooling rack to finish cooling.

Frosting Directions

  • Cream together cream cheese and butter.
  • Slowly mix in powdered sugar and beat until creamy.

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