Basic Red Velvet Cupcakes with Cream Cheese Frosting


To tell you the truth, red velvet actually kinda scares me. The first time I made red velvet cupcakes (almost exactly two years ago, actually), they turned out terrible. Awful. Worst cupcake disaster of my life. Anyway, I had to make 100 red velvet cupcakes for this event at my church. I’m pretty sure everyone liked them… I know I did. I am very picky when it comes to cupcakes and I actually enjoyed these. This is Paula Dean from Food Network’s recipe. If you’re looking for a foolproof recipe for basic red velvet cupcakes, this it it đŸ™‚Â 

For the cupcakes (makes about 24):

  • 2 1/2 cups flour
  • 1 1/2 cups sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 tsp. cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • 2 tablespoons (1 oz.) red food coloring
  • 1 tsp. white vinegar
  • 1 tsp. vanilla

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, mix together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes. Test the cupcakes with a toothpick or knife for doneness. Remove from oven and cool.

For the frosting: 

  • 1 stick butter
  • 8 oz. cream cheese
  • 2-3 cups powdered sugar
  • 1 tsp. vanilla

Beat together all the ingredients until well combined. Frost the cupcakes.

Note: I’m sorry for the terrible picture.


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