Red Velvet Cupcakes (makes 12 large)

Posted by Jennifer Porter on



  • 2 1/2 cups flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract

 For the Cream Cheese Frosting:

  • 250g cream cheese, softened
  • 230g, softened
  • 1 teaspoon vanilla extract
  • 4 cups icing sugar


 Preheat the oven to 350 degrees F. Line 12 muffin pans with cupcake papers.

In a big bowl sift the flour, baking soda, and cocoa powder. Add the sugar and salt. In another bowl gently 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. Remove from oven and cool completely before frosting.

 For the Cream Cheese Frosting:

 In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.


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