Chocolate/ Desserts

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes

A delicious red velvet cupcake recipe that use buttermilk and includes cream cheese frosting.
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  • Makes 24 Cupcakes

For the cake

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


  • 8 oz . cream cheese
  • 5 tbsp . unsalted butter (, at room temperature)
  • 2 tsp . vanilla extract
  • cups confectioners’ sugar (, sifted)


  • Preheat the oven to 350° F.
  • Line cupcake pans with paper liners.
  • In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.
  • In a medium bowl fitted with a mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended.
  • Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.
  • Divide the batter evenly between the prepared liners.
  • Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes.
  • Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

For the Frosting

  • In a medium bowl fitted with an electric mixer, combine the cream cheese and butter in the bowl and beat until smooth.
  • Beat on medium-high speed until well combined and smooth, about 2-3 minutes.
  • Beat in the vanilla extract.
  • Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
  • Frost cooled cupcakes as desired.


  • Store cupcakes in an air tight container to keep fresh. Good up to a week.


recipe slightly adapted from Martha Stewart image via Jessica

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