Red Velvet Cupcakes

Red Velvet Cupcakes

Recipe: Red Velvet Cupcakes

Summary: The decadence of red velvet cake in its portable size makes is great for potlucks or any other event.


    • 3 eggs
    • 3/4 cup butter
    • 3 cups all-purpose flour
    • 2 teaspoons unsweetened cocoa powder
    • 2 1/4 cups sugar
    • 1 1/2 teaspoons vanilla
    • 1 1 ounce bottle red food coloring (2 Tbsp.)
    • 1 1/2 cups buttermilk
    • 1 1/2 teaspoons baking soda
    • 1 1/2 teaspoons vinegar
    • Small chocolate heart-shaped cookies (optional)
    • Powdered sugar (optional)


  1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.
  2. In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.
  3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium speed after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
  4. Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar. Makes 28 servings.

Note: If your not using a heart shape cookie, you can use a paper template to sprinkle powdered sugar with, remove the paper and you have a perfect heart shape!

Preparation time: 30 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 25

Recipe adapted from and Photo courtesy of:

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