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Red Velvet Cupcakes

Red Velvet Cupcakes

I’m not really fond of baking but I really love cakes. With this recipe, may you be able to appreciate baking the way I did. It was not easy to follow instruction very well but the result was definitely worth the try. The frosting is included here as a bonus in which you can also apply in other cakes as your frosting. Try this and have fun.


3 ½ cups cake flour (the one which is not self-rising)

¾ cups unsalted butter, softened (1 ½ sticks)

2 ½ cups sugar

3 large eggs at room temperature

6 Tbsp red food coloring

3 Tbsp unsweetened cocoa

1 ½ tsp vanilla extract

1 ½ salt

1 ½ cup buttermilk

1 ½ tsp cider vinegar

1 ½ baking soda

1 batch creamy vanilla frosting (also with instructions after the cupcakes)


How to bake:

Preheat the oven to 350⁰ Farenheit. Grease and lightly flour 2 cupcakes pans (total of 24 cupcakes)

To make the batter:

  1.  Sift the cake flour in a small bowl and set aside.
  2. In a large bowl, whisk or on the medium speed of an electric mixer, cream butter and sugar until become very light and fluffy for about 5 minutes.
  3. Add eggs one at a time, beating well after each addition.
  4. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
  5. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with flour.
  6. With each addition, beat until the ingredients are well incorporated but be careful not to overbeat.
  7. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well.
  8. Using a rubber spatula, scrape down the batter in a bowl making sure that all the ingredients are well-blended and the batter is smooth.
  9. Divide the batter into the prepared pans. Arrange the oven racks in the upper and lower thirds of the oven.
  10. Bake the cupcakes in switching positions of the pans halfway through baking until a tester comes out clean which would take about 20 minutes.
  11. Remove from the oven and cool completely before applying the frosting.

red velvet cupcakes

To make the Creamy Vanilla frosting:

6 Tbsp All-purpose Flour

2 cups milk

2 cups unsalted butter, softened (4 sticks)

2 cups sugar

2 tsp vanilla extract

  1. In a medium size saucepan, whisk flour into the milk until smooth.
  2. Place over the medium heat while stirring constantly. Cook until the mixture becomes thick and begins to bubble which would take around 10 minutes.
  3. In a large bowl, beat the butter for 3 minutes on the medium high speed of an electric mixer until becomes smooth and creamy.
  4. Add sugar gradually while constantly beating for three minutes until it becomes fluffy.
  5. Add the vanilla and beat well.
  6. Add the cooled milk mixture and continue to beat on the medium high speed for 5 minutes or until the mixture becomes very smooth and becomes whiter in color.
  7. Cover and refrigerate for 15 minutes (no more, no less- set a timer!). Use immediately.

To ice, mound about ¼ cups of frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles. Serve and enjoy!

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