Red Velvet Cupcakes

Red Velvet Cupcakes

Oh my goshhhh, finally!! A red velvet cupcake recipe on Red Velvet Snow!!! Red Velvet Cupcakes are by far one of my favorite desserts, and I have a red velvet brownie recipe coming your way in the next week or so. I love red velvet anything, any time of year… but for this holiday season they are so festive!! My mom makes me red velvet cake every year on my birthday, and she spent years trying and trying different recipes for the perfect cake (you go, girl.) Finally, she found this recipe. It is so fantastic. Seeing as though I love this recipe so much, I decided to just make this recipe for my cupcakes.

The recipe is from a website called Chowhound, and you can find it here! I topped them with these little cute sugar stocking candies from Wilton. You can find them here!

However, I accidentally added a .25 bottle of red food coloring instead of a 1 ounce bottle of food coloring…. ugh! It didn’t effect (or affect? seriously, what’s that rule again? English isn’t my strong suite… I can take the derivative of a formula like nobody’s business though- rant over) the taste at all. These still had such a great cocoa taste, and still tasted just like the cake my mom makes on my birthday every year.

For ย many red velvet recipes, you have to combine baking soda with vinegar, and that is the KEY. This recipe, doesn’t call for that and I have noticed no difference between this recipe and the ones that do call for that. In fact, this is by far mine and my family’s favorite recipe. Like I said, Peg (my mom) spent a lot of time searching and making different recipes (what a team player)

So, below, you’ll find the printable recipe for these red velvet cupcakes along with a basic cream cheese frosting!



Red Velvet Cupcakes

28-30 cupcakes


    For the Cupcakes
  • 2 1/2 c. All-Purpose Flour
  • 2 tsp Salt
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 c. natural unsweetened cocoa powder
  • 2 tablespoons (1 [1-ounce] bottle) red food coloring
  • 1 1/2 tbsp water
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 2 c. granulated sugar
  • 3 large eggs, at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 c. whole or low-fat buttermilk
    For the Frosting:
  • 1 1/2 sticks unsalted butter, at room temperature
  • 1 lb. cream cheese, at room temperature
  • 4 c. sifted powdered sugar
  • 2 tbsp Milk or Cream
  • 1 tsp Vanilla Extract


    For the Cupcakes:
  • Preheat your oven and line 2.5 dozen cupcake tins
  • In a medium bowl, mix together your flour, salt, baking powder and baking soda. Set aside.
  • In a small bowl, mix together your cocoa powder, red food coloring and water. Set aside
  • In a large bowl, beat your butter until it is light and fluffy. Then 1/4 c. at a time, add in your sugar. Beat this mixture until the sugar and butter are fluffy.
  • Add in your eggs one at a time, making sure each egg is fully incorporated before adding in the next.
  • Next, add in your vanilla. Beat for 2 minutes, and add in your cocoa/food coloring/water mixture. Beat until both mixes are combined.
  • On low speed, and alternating mixes, beat in the flour mixture and milk. Make sure to start and end with your flour mix.
  • Once the batter is JUST fully combined, stop beating. Using an ice cream scooper, fill the tins roughly 1/2 way full. Bake for 15 minutes, or until you can stick a tooth pick in majority and they come out clean.
    For the Frosting:
  • Beat together the butter and cream cheese until light and fluffy. Roughly 5 minutes.
  • Cup by cup, add in your powdered sugar. Once you have 2 c. of powdered sugar beat in, add in 1 tbsp milk or cream. Add in your last 2 c. powdered sugar, then add in your last tbsp of milk or cream. Beat for 5 minutes
  • Add in your vanilla extract and continue to beat for a few more minutes.
  • Once your cupcakes are cooked and cooled, top with this frosting and enjoy!
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