Red Velvet Cupcakes

Red Velvet

My first venture into the world of cupcakes started with red velvet cupcakes.  My friend, An, loves red velvet cake and when she found out that I liked to bake, she made a request. And so I started to experiment with different recipes I found. And by far, the best recipe was from

Red Velvet Cupcakes with Cream cheese Frosting

Yields 24 cupcakes


Red Velvet Cake

  • 2 1/2 cups of Cake Flour
  • 1/2 teaspoon of Salt
  • 2 tablespoons of Dutch Pressed Cocoa Powder
  • 1/2 cup of Butter, softened
  • 1 1/2 cups of Sugar
  • 2 Eggs
  • 1 teaspoon of Vanilla Extract
  • 1 cup of Buttermilk
  • 2 tablespoons of Red Food Coloring
  • 1 teaspoon of White Distilled Vinegar
  • 1 teaspoon of Baking Soda

Cream Cheese Frosting

  • 8 oz Cream Cheese
  • 8 oz of butter
  • 1 teaspoon Vanilla Extract
  • 1 cup of Confectioner’s Sugar


Red Velvet Cake

Preheat oven to 350°F and line 2 cupcake trays with cupcake liners

1. In a bowl, sift together flour, salt and cocoa powder, set aside

2. In a stand mixer with paddle attachment (or hand mixer if you do not have one),  beat butter until soft

  • Add sugar to butter and continue to beat until light and fluffy
  • Add eggs, 1 at a time. Make sure to beat well and scrape down the bowl after each addition
  • Add Vanilla

3. In a separate bowl, mix together buttermilk and red food coloring

4. Add the flour mixture and buttermilk mixture to the butter in 3 additions; starting and ending with the flour

5. Combine the baking soda and vinegar in a small bowl and allow it to fizz. Then gently fold it into the batter with a rubber spatula.

6. Evenly distribute the batter into the 24 tins, filling each about 2/3  and smooth the tops. Bake for about 25 minutes or until a toothpick inserted to the center of the cake comes out clean.

7. Allow to cool before Frosting

Cream Cheese Frosting

1. Beat butter in stand mixer with paddle attachment, or a hand mixer, until soft

2. Add cream cheese and continue beating until combined

3. Add vanilla extract

4. Add in sifted confectioners sugar

With a knife, offset spatula, or decorating tip of your choice, frost the cupcakes. I used a Wilton 2A round decorating tip