Photo: Red Velvet Cupcakes Recipe
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.
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By Chef Mellie
Washington, DC
on January 31, 2012
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These were great. I added a few drops of red red gel paste coloring to enhance the color. Very good recipe though
By MirNea
on January 28, 2012
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I thought these cupcakes were horrible! I think the issue is the oil. I thought is was a lot but I followed the recipe just the same. They turned out very greasy. I had to throw them out. If you're going to make these I would recommend cutting the oil by 1/3. I didn't try the frosting but I'm sure it's good. It's hard to make cream cheese frosting taste bad.
By fuudie4life
on January 17, 2012
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These cupcakes turned out fantastic. I adjusted the recipe once and added more cocoa but preferred the recipe as is. I use a family frosting recipe so I can't comment on the frosting but it looks similar so I'm sure it's great! These have been such a hit and I have been asked for the recipe so many times. After a few times of making these I believe I have the cooking time down pat and that is key...21 minutes in my gas oven. I too got 24 cupcakes out of one batch (large cupcake cups. Love these!
Read all 214 reviews