3 Videos | 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 megs213
Chino, CA
on February 27, 2013
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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.
By Tigger26.2
Davenport, IA
on February 13, 2013
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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.
By Hummer '63
Phoenix, AZ
on December 19, 2012
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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!
Read all 233 reviews