Red Velvet Cupcakes

By PaisleyJade - Tuesday, February 22, 2011

I have always wanted to make Red Velvet Cupcakes, and finally got around to it for Miss 4's birthday party last week.  I used Martha Stewart's recipe and they turned out great!  Seriously, anything with cream cheese icing gets a big tick from me!!

The great thing about cupcakes is they are wonderful to freeze (that's if you actually have excess!). When you are ready to use them, pull them out of the freezer and ice while frozen, then leave to defrost.  Fresh and delicious (I did this for Valentines day with my left over Red Velvet Cupcakes here).

Definately going to make these again!

Ingredients (Makes 24)

2 1/2 cups cake flour (not self-rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
Cream Cheese Frosting
Preheat oven to 175°C (350°F). Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt. 

With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla. 

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. 

To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving. 

For more delicious recipes, go here

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  1. wow Kristy, they look so good!! I might try making them for my Mum's birthday...although have to be gluten free I'll let you know if they work out. Where do you get the cocoa??

  2. Yuuuum! They look incredible! Great job! I love red velvet cakes.

    Talia Christine

  3. Anonymous9:43 am

    you are such a naughty naught girl!!!

    but can you promise me something?
    when...not if...when I come to visit will you make those for me?????????

    love and light

  4. Oh yum. I love red velvet. They look so beautiful on your plate, too.

  5. looks so decadent! now i'm craving for one!

  6. With cream cheese icing? OMW! You really know how to kickstart cravings!

    They are mouthwatering PJ!

  7. Just the title of these things makes me drool...let alone the cream cheese!!!!

  8. Those just look tooo good. I have always wanted to make them as well. Perhaps I will give it a go soon.

    Stop by, Im having a little giveaway

  9. I just found your blog today and you are very talented, I love your little plushies :)

  10. these look so yummy.
    Great blog Im now a follower

  11. I just made these the other night when I couldn't sleep. Their great! Thanks for the recipe.


Thanks for your comments... I love hearing from you!!!