Red Velvet Cupcakes

red velvet cupcake recipe

What can I say about red velvet cupcakes that has not already been said? Everywhere you go you see two things. Cupcakes and red velvet cupcakes. I hesitated to share the these with you for that reason, but then something happened. William asked me to make these for class Valentine’s Day party. I tried to talk him into something else but he insisted on red velvet. I remembered how hard they are to resist. They are what cupcake dreams are made of. Sweet and mildly chocolaty with a tart cream cheese frosting.

What can I say? My kid has good taste.

This red velvet cupcake and cream cheese frosting recipes come from Martha Stewart Cupcakes.

red velvet cupcake recipe

2 1/2 cups cake flour
2 Tablespoons unsweetened cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 eggs at room temperature
1/2 teaspoon red gel paste food coloring
1 teaspoon vanilla
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons white vinegar

Cream Cheese Frosting:

2 sticks room temperature butter
12 ounces room temperature cream cheese
4 cups confectioners sugar
1 teaspoon vanilla

red velvet cupcake recipe

Sift together the cake flour, cocoa power, and salt. Set aside.

red velvet cupcake recipe

Mix together the sugar and oil until incorporated. Add the eggs one at a time.

red velvet cupcake recipe

Add the food coloring and vanilla.

red velvet cupcake recipe

Add the flour in three batches alternating with the buttermilk.

red velvet cupcake recipe

In a small bowl, mix together the baking soda and vinegar. Add to the batter and mix to combine.

red velvet cupcake recipe

Line two muffin tins with paper liners. Fill the tins three quarters of the way through. Bake in a preheated 350 degree oven for about 20 minutes. Let the cupcakes cool completely on a wire rack.

cream cheese frosting recipe

Make the cream cheese frosting by creaming together the butter and cream cheese. Slowly add the powdered sugar. Add the vanilla.

cream cheese frosting recipe

I used a piping bag fitted with a large round tip to pipe the cream cheese frosting.

cream cheese frosting recipe

To make these cupcakes really special for the kids, I wrapped them in individual cupcake boxes. How cute are these?

cream cheese frosting recipe

I cut out some hearts freehand and attached them with some cute twine from The Twinery. Wouldn’t you love to get a box like this?

red velvet cupcake recipe

Red Velvet Cupcakes

Yield: 24 cupcakes

Red Velvet Cupcakes - These are my son's favorite cupcakes. He loves red velvet anything and these cupcakes are always requested.

Ingredients

  • 2 1/2 cups cake flour
  • 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 eggs at room temperature
  • 1/2 teaspoon red gel paste food coloring
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons white vinegar

Cream Cheese Frosting:

  • 2 sticks room temperature butter
  • 12 ounces room temperature cream cheese
  • 4 cups confectioners sugar
  • 1 teaspoon vanilla

Instructions

  1. Sift together the cake flour, cocoa power, and salt. Set aside.
  2. Mix together the sugar and oil until incorporated. Add the eggs one at a time.
  3. Add the food coloring and vanilla.
  4. Add the flour in three batches alternating with the buttermilk.
  5. In a small bowl, mix together the baking soda and vinegar. Add to the batter and mix to combine.
  6. Line two muffin tins with paper liners. Fill the tins three quarters of the way through. Bake in a preheated 350 degree oven for about 20 minutes. Let the cupcakes cool completely on a wire rack.
  7. Make the cream cheese frosting by creaming together the butter and cream cheese. Slowly add the powdered sugar. Add the vanilla.
  8. I used a piping bag fitted with a large round tip to pipe the cream cheese frosting.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Oh hey there!

BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 49 Comments

  1. Juliet

    Hi there, I’m making a red velvet cake on Friday, to be eaten on Saturday. What’s the best way to keep it fresh? Should I store it overnight frosted or unfrosted and should it be kept in the fridge or at room temperature. Would appreciate any advice! Thanks 🙂

    1. bakedbree

      Any of those are fine. Cakes hold up really well, especially frosted.

  2. Emmy

    How much does this make????

  3. Ivanka Cvitanich

    Fabuloso cupcakes. I made them and they’re delicioso

    1. bakedbree

      I’m so glad that you liked them!

  4. Maria

    These were so greasy. 1 1/2 cups of oil for 24 cupcakes is a lot and I’m annoyed that I didn’t trust my gut.

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