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Red Velvet Cupcakes

Red Velvet Cupcakes

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
pinkspoonula

pinkspoonula

Little versions of classic red velvet cake! Frost with cream cheese frosting or white frosting.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 5.5 g
  • 9%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
  2. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

mindy
1122

mindy

12/28/2008

I have not tried this recipie but this is just a tip for all of those that do not know. When you have a recipie that calls for coacoa powder and vinigar the vinigar has a chemical reaction with the coacoa podwer and turns somewhat reddish brown. This is what was used before food color was made.

CALILY
614

CALILY

9/1/2008

I had never made red velvet cake before so I just picked this one at random. I made it for a poker party and brought the rest to work and everybody really liked it! If I were to make it again, I probably would cut the cocoa powder. It seems like it had too much of a chocolate taste (not bad, but just not what I think of when I think of red velvet). Most recipes usually call for a couple tbsp so this one is a lot more. this is the cream cheese frosting that I used for the cake: 1/2c. of unsalted butter (softened) 2- 8oz. packs of cream cheese (softened) 3 1/2 cups of powdered sugar 1 tbsp of vanilla extract. After tweaking, I find that this is the best frosting for me. Not too sweet... just sweet enough. enjoy!

KatyP
497

KatyP

12/6/2008

This recipe made wonderful little mini cupcakes. It is a light and fluffy cake; some red velvet cakes are much more dense, but if you prefer a spongier cupcake, this one is for you. I overfilled the cups and many rose too high (although they made yummy muffin tops) - filling your cup half full makes a cake even with the paper edge. Like another reviewer, I made Janni's Cream Cheese Frosting II. This red velvet cupcake recipe made 60 mini cupcakes and Janni's frosting covered them all with two cups more to spare.

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