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Red Velvet Cupcakes
The Very Best Red Velvet Cupcake Recipe! These cupcakes are so easy, you'll wonder why you ever bought them from the bakery!
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
- 2 1/2 cups cake flour sifted
- 1 tsp salt
- 2 Tbs Cocoa Powder
- 2 eggs
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 1 tsp vanilla
- 1 tsp red gel food coloring – you can add more for a deeper red color
- 2 tsp vinegar
- 1 1/2 tsp baking soda
- 1 cup buttermilk
Preheat oven to 350 degrees and line a standard muffin tin with paper liners.
Whisk together cake flour, cocoa and salt.
With an electric mixer, combine sugar and oil until combined.
Add eggs one at a time just until combined.
Mix in vanilla and red food gel slowly.
Alternate flour and buttermilk in three batches – mixing well between each addition.
Stir together the vinegar and baking soda in a separate bowl and add to batter. Mix until combined.
By using a ice cream scoop or a spoon, evenly add batter to the muffin tins.
Bake 18 minutes or until toothpick in center comes out clean. Rotate tin halfway through.
Cool on wire racks before removing from pan.
Frost completely cooled cupcakes with my Cream Cheese Frosting
Decorate the top of your cupcake with a little fondant flower or heart, red velvet crumbles or just leave plain. They are yummy either way!
Eat right away or store in refrigerator for up to 3 days in an air tight container.