Red Velvet Cupcakes

"This easy red velvet cupcake recipe is one that you can whip up to perfection in no time. Top with my favorite cream cheese frosting, for the most perfect cupcake ever."

- Boston Girl Bakes

Unsweetened Cocoa Powder

key ingredient


For the cupcakes – cake flour – baking soda – unsweetened cocoa powder – salt – unsalted butter – granulated white sugar – large eggs – canola oil – liquid red food coloring – vanilla extract – buttermilk – distilled white vinegar For the frosting: – cream cheese – unsalted butter – vanilla extract – pinch of salt – confectioners’ (powdered, icing) sugar

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Red Velvet Cupcakes Recipe


24 Cupcakes



total time

38 Minutes

prep time

20 Minutes

1. Prep pans and preheat. Preheat the oven to 350° F/180oC. Line cupcake pans with paper liners.


2. Combine dry ingredients. In a mixing bowl, whisk together cake flour, baking soda,  cocoa powder, and salt and set aside.


3. Cream butter and sugar. In a second mixing bowl with a hand mixer  or in your stand mixer with paddle attachment cream butter and sugar together until light and fluffy, about 2 to 3 minutes on medium speed. Add egg and beat to combine. Add vanilla, oil, and red food coloring.


4. Alternate the flour and buttermilk. Stir vinegar into buttermilk. Add and alternate the flour and buttermilk mixture, starting and ending with the flour mixture into the butter mixture. Beat just until combined. Do not overmix.


5. Bake. Divide the batter between the prepared paper liners, filling each about 2/3 full.  Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely. Frost cooled cupcakes as desired.


6. Make the frosting. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar and pinch of salt until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used a large, unlabeled star tip to frost these cupcakes.)


Visit Boston Girl Bakes for MORE Top Tips and Notes on Baking the BEST Red Velvet Cupcakes!



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