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ULTRA Moist Red Velvet Cupcakes

by Christa on November 12, 2010

Post image for ULTRA Moist Red Velvet Cupcakes

It came to my attention that I haven’t yet blogged my famous Red Velvet Cupcake Recipe
This recipe is delicious, light, fluffy, and just the right about of moisture. Its definitely labor intensive, but its well worth it! 
I know, its not exactly a fall recipe… but a good Red Velvet Cake/Cupcake can be enjoyed ALL year round. Top it with your favorite cream cheese frosting or vanilla buttercream … and maybe a cute little fondant topper and EAT UP

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Red Velvet Cupcakes:
makes 24 cupcakes/ 48 mini cupcakes

2 1/2 cups sifted cake flour 
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup buttermilk, at room temperature
1/4 cup vegetable oil1 teaspoon white vinegar
1 teaspoon baking

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.
2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Combine the buttermilk and oil. Alternately add the flour mixture & buttermilk mixture to the butter mixture.
4. In a small bowl, mix vinegar and baking soda… it will fizz! (Fun!)  Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – 3/4 full).  You may not fill all the cups, I ended up with 20 cupcakes.  Place muffin tins on the middle rack of a preheated 350 degree oven.  Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake!
5. Cool the cupcakes in their tins for 2 minutes, then transfer to a wire rack for 10-15 minutes, allow to cool completely before frosting. Frost cupcakes with your favorite cream cheese frosting or butter-cream frosting.  
6. Eat your yummy treats with someone you love!

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{ 18 comments… read them below or add one }

Future Grown-Up November 12, 2010 at 3:28 am

In my opinion, cupcakes are the perfect recipe year round – these look gorgeous enough to eat off my computer screen 🙂


teresa November 12, 2010 at 1:09 pm

so delicious, and pretty!


Stella November 12, 2010 at 8:51 pm

Hey Mini Baker, that is a very pretty cupcake and just in time for Christmas;)


ButterYum November 13, 2010 at 10:09 am

Stunning photo! I'm a RV and Vanilla Buttercream fan – 100%.



Monica H November 15, 2010 at 6:47 am

Red Velvet is one of my all time favorite cakes…with cream cheese frosting, of course.

I will defintely try this recipe. I'm still waiting for your carroat cake recipe too 🙂


Leslie November 16, 2010 at 2:03 am

These are amazing looking. I love love love red velvet!


Diana's Cocina November 20, 2010 at 5:30 am

Love red velvet. And your mini cupcakes are darling!!


Melanie Schoenhut November 23, 2010 at 10:29 pm

This cupcake is so pretty. It looks delicious, light and fluffy. I know cupcakes have many design but we all know that it should baked properly before making some designs. Great that you did perfect your cupcakes. I like that flower on top of the cupcake. It seems like a flower vase. LOL. Thanks for sharing.


Sandi December 7, 2010 at 3:32 pm

I think these are so cute. Filing away for Superbowl… 🙂


Melanie Jungle December 8, 2010 at 11:20 am

I love how your icing looks. It is so perfect unlike my frostings that it almost looks so wet. I think I should try your icing recipe. Thanks for sharing.


jss0303 January 18, 2011 at 3:03 pm

have to make the Bunco ones at month's end for couples Bunco in NJ. Can you tell me how to do the dice?


Anonymous February 10, 2011 at 3:14 am

Yummy, light and creamy! I made mini red velvets this past Holiday Season. An Excellent recipe! Thank you. 😀


Maria Antonia July 23, 2013 at 1:45 pm

One day I will try this fantastic Red Velvet too 🙂
Thank you for the recipe.


Sarah November 19, 2013 at 3:15 am

I’m going to try this recipe today, but can we use all purpose flour?


Christa November 23, 2013 at 5:06 pm

Yes, you can. It just won’t be quite as light and fluffy in texture. Let me know how it goes!


Sarah December 10, 2013 at 8:22 am

It was great. The best red velvet cake I’ve ever tasted. Thank you for the great recipe <3


nita July 4, 2014 at 11:20 am

hi these recipel is delicious i didt when my dad where on the hospital because he need to eat sweet things he liked a lot and me too thanks for the delicious recipe


nita July 11, 2014 at 4:01 pm



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