Red Velvet Cupcakes

Recipe courtesy Terri Wahl

Show: Episode:

Picture of Red Velvet Cupcakes Recipe 3 Videos | Photo: Red Velvet Cupcakes Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 233 Reviews
Total Time:
2 hr 15 min
Prep
50 min
Inactive
30 min
Cook
55 min
Yield:
16 cupcakes
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

For the cupcakes:

  • 15 1/2 ounces all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons unsweetened cocoa powder
  • 1 1/2 cups vegetable oil
  • 13 ounces granulated sugar
  • 1 1/4 cups buttermilk
  • 3 eggs
  • 2 tablespoons plus 2 teaspoons red food coloring
  • 1 1/4 teaspoons vinegar (white or apple cider can both work)
  • 1 1/4 teaspoons vanilla extract
  • 1/8 cup water

For the cream cheese frosting:

  • 1 1/2 pounds cream cheese, room temperature
  • 1 pound butter, room temperature
  • 2 pounds powdered sugar, sifted
  • 1 tablespoon vanilla extract

Directions

For the cupcakes:

Preheat oven 350 degrees F.

Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.

In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.

For the cream cheese frosting:

Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.

The frosting can be used right away, or stored in the refrigerator up to a week.

Frost cooled cupcakes with the cream cheese frosting.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 233 reviews

  • on February 27, 2013

    Flag

    Yum! I put in half the amount of the red 40 and it still looked very pretty. I also put a paper towel on the cooling rack before placing the cupcakes on them to soak up the oil from the cupcake liner. These cupcakes were delicious and moist (thanks to the cup and a half of veg oil. I'll probably make them again when I want to indulge.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 13, 2013

    Flag

    Excellent recipe with minor alterations. Eliminated the chemical of red 40 and added a little more water. It's the flavor profile not the color...could get natural red food coloring if you wanted however, not necessary these cup cakes were light, fluffy and good without it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 19, 2012

    Flag

    Reading the reviews is definitely a good thing to do. As recommended by others, I reduced the amount of oil to 1 cup (added very slowly, and reduced the amount of red food coloring to 2 tbs. I also made 1/2 the frosting and still had some left over. Also as recommended by one reviewer, I added coffee instead of water to bring out the cocoa flavor. They came out great!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.