Red Velvet Cupcakes

I used to think that red velvet was a seasonal thing and boy was I wrong.  Red velvet is an all year, anytime time flavor. It’s such a classic and it’s so easy to make.

I had used dark cocoa powder because that’s all I had

My life was changed when I learned that it was just chocolate cake dyed red! Who would have thought? Not me. I remember years ago one of my sisters trying to make a red velvet cake and I’m pretty sure she messed it up.


I made these cupcakes in honor of April. April was the GM of baja beach in Exeter. I’ve been going to this tanning salon for the last 7 years! And she’s by far one of my favorite people who work there. I was upset when she told me that she was leaving to be a stay at home mommy, but I’m so happy for her. So when she told me when her last day was, I -without thinking- just asked her what he favorite kind of cupcake was. As you can tell, she said ‘red velvet’.
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*Makes about 15 cupcakes

INGREDIENTS

Cupcakes

  • 1 1/2 cups of all purpose flour
  • 3 tbsp of cocoa powder
  • 1 tsp of baking soda
  • 1 tsp of salt
  • 3/4 cup of buttermilk *I made my own
  • 1 3/4 tsp of white vinegar
  • 1 tsp of vanilla
  • 3/4 tsp of red gel
  • 10 tbsp of unsalted butter – softened
  • 1 cup and 2 tbsp of sugar
  • 2 eggs

Frosting

  • 2 8 ounce bar of cream cheese – softened
  • 4 cups of powdered sugar – sifted
  • 1 tbsp of vanilla
  • 2-3 tbsp of milk *if needed to thin out frosting

DIRECTIONS

Cupcakes

  1. Preheat the oven to 350 degrees and line a cupcake pan.
  2. In a mixing bowl cream together the butter and sugar on medium – high until pale. About 3-4 mins.
  3. In a large bowl mix together the flour, cocoa powder, baking soda and salt.
  4. In a small bowl add the buttermilk, white vinegar, vanilla and food coloring.
  5. After the butter and sugar are creamed, add the eggs, one at a time, scrapping down the sides after each time.
  6. Add in half of the dry ingredients, then all of the liquid and then the rest of the dry ingredients.
  7. Fill a cupcake pan 2/3 of the way full and bake for about 17-19 minutes or until a tooth pick inserted comes out clean.
  8. Let cool in the pan for 5 minutes and then transfer to a wire rack.
  9. When cooled, frost the cupcakes.

Frosting

  1. In a mixing bowl cream the cream cheese by itself on medium – high. About 3-4 mins.
  2. Next add in the powdered sugar and vanilla.
  3. If needed add in the milk to thin out the frosting.

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