Rating: 4.5 stars 4.4
75 Ratings
  • 5 star values: 52
  • 4 star values: 10
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 2

Who doesn't love a nice red velvet cake in cupcake form? They're moist, not too sweet, and they've got a gorgeous color. Serve these spread with cream cheese frosting.

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
20 mins
total:
1 hr
Servings:
12
Yield:
1 dozen cupcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Dry ingredients:
Wet ingredients:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

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  • Sift flour, cocoa, baking soda, salt, and baking powder together in a large mixing bowl until combined.

  • Place butter and sugar into the work bowl of a large stand mixer fitted with a whisk attachment. Beat butter and sugar together until light and fluffy. Scrape down attachment and bowl. Add eggs into butter-sugar mixture, one at a time, mixing the first egg in thoroughly before adding the second. Scrape down sides of bowl as you work.

  • Beat buttermilk and vinegar into moist ingredients, followed by vanilla extract and red food coloring. Mix until color is even.

  • Pour dry ingredients into wet ingredients and gently whisk by hand until batter is smooth. Spoon batter into prepared muffin cups, filling them about 3/4 full.

  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Let sit in the pan for 10 minutes; remove cupcakes from pan and cool completely on a cooling rack before frosting. Unwrap cupcakes before frosting.

Cook's Note:

I like to dust frosted cupcakes with a little bit of cocoa powder, just to make them look even cooler.

Nutrition Facts

171 calories; protein 3.3g; carbohydrates 29g; fat 5.1g; cholesterol 41.8mg; sodium 219.3mg. Full Nutrition
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