Red Velvet Cupcakes

Always my favorite flavor:  Red Velvet Cupcakes

Yield: 28 cupcakes

Prep Time: 15 min

Cook Time: 15 min

Red Velvet Cupcakes

These turn out unbelievably moist. Try topping them with cream cheese frosting too...


3 cups all-purpose flour
2 teaspoons unsweetened cocoa powder
3/4 teaspoon salt
3 large eggs, at room temperature
3/4 cup butter, at room temperature
2 1/4 cups granulated white sugar
1 1/2 teaspoons vanilla extract
1 ounce bottle of red food coloring (2 Tablespoons)
1 1/2 cups buttermilk
1 1/2 teaspoons baking soda
1 1/2 teaspoons vinegar
Buttercream frosting


1. Preheat oven to 350°F. Line cupcake pans with paper liners.

2. In a medium bowl, whisk together flour, cocoa powder and salt. Set aside.

3. In a large mixing bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium speed after each. Bet in food coloring on low.

4. Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

5. Fill cupcake liners two-thirds full. Bake 15 to 17 minutes, or until toothpick inserted near centers comes out clean. Cool pans on wire racks for 10 minutes. Gently remove cupcakes from pans; cool.

6. Frost with buttercream frosting.

SOURCE: (Adapted from Better Homes and Gardens )


  1. postedFeb 5, 2010 8:29 PM

    I just tried making these today, I don’t know what happened but while they were red inside they turned brown on the outside. It looks really weird and not at all like the picture. ( I guess recipes never turn out like pictures) But I was hoping at least they would be the same color. Does anyone know what I did wrong?

    • postedFeb 6, 2010 7:38 AM

      NeedHelpGirl: I had this same problem recently with a different red velvet cupcake recipe that I made. I came to the conclusion that it was either one of two things:
      1. I used a darker cocoa powder than normal
      2. The baking time might have been slightly long, therefore resulting in browning.. just as it would if you were making say “Vanilla” cupcakes.

      I tend to think it was #2. The baking time may have been a bit long for your oven? The good news is that if you cover the top completely with icing, no one will notice that the top is brown. Good luck!

  2. postedNov 27, 2009 12:06 PM


  3. postedOct 21, 2009 8:55 AM

    These have ALWAYS been my favorite cupcakes, I’m not really all that big on sweets, but there’s something special about how moist and PERFECT red velvet comes out. An all-time FAVORITE in my house on holidays, so I decided to try and make a modification myself. I saw that they had red velvet ICE CREAM CUPCAKES at an ice-cream stop near my home, so instead of buying them pre-made with freezer frost already on them, I sort of just mitilated my cupcakes a bit, used a large ziploc bag full of buttercream flavored ice cream softened a bit, filled the insides of the cupcakes (I ate the bite out of the center of each cupcake as I went along, I won’t lie!), and just placed the “muffin top” back on top. I didn’t think it was going to work out, but lo and behold the ice cream sort of melded the cupcake top back in place. If they were eaten quickly, they were beautiful. once they started melting again, I’m not so sure… I wondered if anyone else had a good idea how to “stuff” these cupcakes with ice cream, I’m dying to perfect this recipe. =)

  4. postedJun 21, 2009 8:47 PM

    Ever since I have tasted red velvet cupcake from a store I’ve been in search of a close to perfect recipe (nothing in this world is perfect). I have tried 2 and this is the second. The first recipe I tried was a disaster. I think I over beat the batter. My husband said he couldn’t eat it. So I stumbled over this one thought I’d give it a try. I just finished making a batch several minutes ago. Unlike the first recipe I used muscle power, no electric beater or kitchen aid mixer. It was tiring but I have to say it’s worth the work out. It came out moist and fluffy even after the modifications I’ve made (unbleached all-purpose flour, no red coloring because I couldn’t find beet juice) to make it a little healthier. I also used low-fat buttermilk. Couldn’t find one that was not low-fat. No more rocklike, unedible red velvet cupcakes for us. Yummy cupcakes all the way! I was able to make 30 cupcakes from this recipe.

    Note: I found out that using an ice cream scoop is a lot better than using a spoon to transfer the batter into the cupcake liners.

  5. postedMar 9, 2009 10:40 AM

    I just finished making these and they are so yum! Thank you

  6. postedFeb 22, 2009 1:32 AM

    i made these cupcakes and the chocolate snaps on top for everyone at work the day before valentines day. they were a huge hit! what a great recipe. thank you so much! that buttercream was AMAZING!!!

  7. postedFeb 15, 2009 2:58 PM

    I don’t know what happened last night but I tried this recipe and it was a disaster. As I was adding in the flour mixture and the buttermilk, the batter got very thick and play-doh like.

  8. postedFeb 13, 2009 6:41 PM
    julie g

    I just made these and they are really tasty…definitely moist with a light cocoa-y flavor (I used 2 TB of cocoa). I will definitely try these again…possibly with less cocoa b/c while they came out red, they have some brownish spots on them. Can’t wait to taste them with icing! THANKS for sharing a yummy recipe! Oh, I could only find lowfat buttermilk and they taste fine to me!

  9. postedFeb 9, 2009 12:51 AM

    these are sooooo good! the first time i ever made and tasted red velvet the cake turned out so dry and just wasnt good. it ruined my experience with red velvet. a few years later i stumbled across this recipe and saw nothing but good reviews for it and decided to give red velvet another shot… now its my new fav cake!!!

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