Red Velvet Cupcake from scratch with cream cheese icing

Red Velvet Cupcakes

    • Yield
    • 2 1/2 dozen

Want to learn the history of Red Velvet Cake? Check out this well-researched piece on Gilt TasteThe Unknown History of Red Velvet Cake by pastry-chef and blogger Stella Parks.  While my own recipe is not true to the original Red Velvet cake (which was actually more of a chocolate cake with a slight red hue due to the interaction of cocoa powder, buttermilk, vinegar), it is not — as Parks would say — “a crimson chalk-fest,” either.

Nope, mine is a simple recipe (as usual) that uses vanilla extract (no scraping vanilla bean pods here!), red food coloring (yes, I admit it), and your standard cream cheese icing.  So maybe my recipe isn’t completely authentic.  But so what?  It’s easy.  And delicious.  And in my book, that’s what counts.

Red Velvet Cupcake from scratch with cream cheese icing

Recipe Rating

  • (1 Rating)

Ingredients

  • 1/2 pound unsalted butter, softened
  • 2 cups light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 tablespoon red food coloring
  • 1 teaspoon distilled white vinegar (or other mild vinegar)
  • 2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 6 large eggs

Instructions

  • 1. Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper or foil liners
  • 2. In large mixing bowl, beat the butter and sugar until fluffy. Mix in vanilla, food coloring, and vinegar.
  • 3. In a large bowl, combine the flour, baking soda, and salt. Add the sifted (BE SURE TO SIFT IT!) cocoa powder, and mix to combine.
  • 4. Add the flour mixture to the butter mixture, alternating with buttermilk and beating in between. Beat in the eggs, one at a time.
  • 5. Fill lined muffin cups about 3/4 full. Bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Place on wire racks and cool completely.
  • 6. When cool, ice the cupcakes with my easy cream cheese frosting. Decorate with sprinkles if desired.
Red Velvet Cupcake from scratch with cream cheese icing

Instructions

  • 1. Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper or foil liners
  • 2. In large mixing bowl, beat the butter and sugar until fluffy. Mix in vanilla, food coloring, and vinegar.
  • 3. In a large bowl, combine the flour, baking soda, and salt. Add the sifted (BE SURE TO SIFT IT!) cocoa powder, and mix to combine.
  • 4. Add the flour mixture to the butter mixture, alternating with buttermilk and beating in between. Beat in the eggs, one at a time.
  • 5. Fill lined muffin cups about 3/4 full. Bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Place on wire racks and cool completely.
  • 6. When cool, ice the cupcakes with my easy cream cheese frosting. Decorate with sprinkles if desired.

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Red Velvet Cupcake from scratch with cream cheese icing
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  • Average Rating

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3 Responses to Red Velvet Cupcakes

  1. nicki July 24, 2013 at 9:55 pm #

    used this recipe to make a two-layer cake instead and it was great! really, really delicious!

  2. nicki July 24, 2013 at 9:59 pm #

    I used this recipe to make a two-layer cake instead and it was great! I also omitted the red food colouring but still got the traditional pinkish/reddish hue for the natural reaction between the cacao and the acid in the vinegar. It turned out perfectly and was really, really delicious!

    • Marie Saba
      Marie Saba July 24, 2013 at 10:10 pm #

      Hi Nicki! Thanks for taking time to leave a note! I’m so glad to hear that you enjoyed the recipe! Also glad to hear that you can still get a nice red hue without the food coloring. I will have to try that next time! Thanks again and best wishes, Marie

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