I’ve actually had this recipe on my blog for quite sometime. I made them a few years ago and loved them, and then practically forgot about them.

That’s a hard cold fact about baking new recipes all the time— recipes that I try and love often get shelved and forgotten while I search for new and different recipes. But I actually made some of these cupcakes recently (as recipe research for an upcoming wedding cake project) and fell in love with them all over again.

They’re red. They’re velvety. They’re rich. They’ve got a hint of cocoa and a sweet tang from the cream cheese frosting.

Red velvet cake and I… reunited again. At last.

If you and red velvet cake have yet to meet up close and personal in your kitchen, I recommend you remedy that asap.


Red Velvet Cupcakes

Yield: 3 dozen cupcakes


    For the cupcakes:
  • 3 1/2 cups cake flour
  • 1/2 cup unsweetened cocoa
  • 1 1/2 teaspoon salt
  • 2 cups canola oil
  • 2 1/4 cups granulated sugar
  • 3 large eggs
  • 6 tablespoons (3 oz) red food coloring
  • 1 1/2 teaspoon vanilla
  • 1 1/4 cup buttermilk
  • 2 teaspoon baking soda
  • 2 1/2 teaspoons white vinegar
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F. Line a cupcake tin with cupcake liners or grease with butter or cooking spray.
  2. In a medium bowl, sift cake flour, cocoa and salt together. In the bowl of an electric mixer fitted with a paddle attachment, mix the oil and the sugar until well-blended. Add eggs one at a time, mixing after each until just combined. With the mixer on low, slowly add all of the red food coloring, being very careful not to splash. Add vanilla.
  3. Add flour mixture alternately with the buttermilk in two additions, ending with the buttermilk. Mix until just combined, scraping bowl down as needed; don't overmix.
  4. Add baking soda to another small dish. Pour in vinegar and stir to combine (it's a chemical reaction!). Add mixture to the cake batter and mix until blended.
  5. Fill cupcake liners 2/3 fill and bake until a toothpick inserted into the center comes out clean, about 18-20 minutes. Let cool in the muffin pan 5 minutes, then turn out onto a wire rack to cool completely.
  6. To make the frosting, beat together butter and cream cheese until light and fluffy. Add sugar and vanilla, and mix until smooth and creamy. Frost cooled cupcakes as desired.

Note: this recipe make 3 dozen cupcakes, which can be a lot of cupcakes. Halve the recipe as needed.

Recipe from Smitten Kitchen.


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13 Responses to Red Velvet Cupcakes

  1. Priya says:

    Gorgeous and soo pretty looking cupcakes..

  2. monica says:

    wonderful, really great pictures as well!

  3. Jennifurla says:

    so red, I love it.

  4. Bake-A-Holic says:

    What tip did you use for the piping? So pretty!

  5. Lori @ Girl Meets Oven says:

    That cream cheese frosting looks dreamy.

  6. We Are Not Martha says:

    These are beautiful! I've never really gotten into the red velvet cake craze, but maybe I just need to try a really, really good one.

    So good meeting you this weekend!! :)


  7. Connie the Cookie Monster says:

    i lovee red velvet!!

  8. jasmine says:

    looks like my dream comes true .but i wanna ask about the one spoon of butter ?when you use it??

    • Annalise says:

      Hi Jasmine. I’m sorry, I think the butter is for greasing the pan. I should have been more careful when transferring the recipe to my site. Feel free to omit it if you use cupcake liners or cooking spray.

  9. Cody says:

    Hi Annalise! I just stumbled across this recipe while searching for the perfect cake to make for Valentine’s Day! These look divine. Do you have any tips for making this into a cake instead of cupcakes?

  10. jordan says:

    I’m from the UK, and I don’t understand what you mean when you say ‘cake flour’. Is it the same as self-raising flour? x

  11. Hala says:

    I believe this can make 2x8inch cake easily. wouldn’t?

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