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Red Velvet Cupcakes

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With its distinct look, the popular red velvet cupcake is a top contender for favorite flavor. These red velvet cupcakes are easy to whip up for your next get-together. Top them off with a cream cheese frosting that's just as tasty as the red velvet cupcake itself.

  • Yield: Makes 24

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

  2. 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.

  3. 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.

  4. 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.

  5. To finish, use a small offset spatula to spread cupcakes with frosting.

Cook's Notes

Gel-paste food color is much more concentrated than the supermarket liquid variety; if you substitute the liquid, you may need to add an entire bottle (1.5 ounces) to achieve the desired shade.

Reviews Add a comment

  • anishalikeschip
    11 MAY, 2017
    I really want to make these red velvet cupcakes but I'm allergic to egg so I can't use it. What would be a good binding egg subs[filtered]ute?
    Reply
  • ecandy11@yahoo.com
    27 SEP, 2016
    I would love to make these cupcakes, but I think is to much oil 1 1/2 cup. It this right. Thanks. Please reply
    Reply
    • mmann39
      15 JAN, 2017
      You can substitute apple sauce for the oil, but I'm not sure of the ratio of oil to apples sauce. In other recipes I've done, I used the same amount and it came out right. Someone that bakes more might be able to help you better. Good luck!
  • venezuela92813
    26 MAY, 2016
    https://youtu.be/gABLePEBD2s Funny Video About A Delicious Red Velvet Cake!!! Please Watch!!!
    Reply
  • sarelle58
    22 NOV, 2015
    I saw the same "martha Stewart" red velvet recipe but it calls for 1/4 cup instead of 2 Tbsp of cocoa powder. Which one is it?
    Reply
  • joejoejoeowens
    4 SEP, 2015
    Love these! Sooo Delicious. http://goo.gl/V59Mvx
    Reply
  • Enica
    5 AUG, 2015
    Para Jelawin: Por cada taza de harina que pide la receta, quita 2 tbsp de harina y sustituye por 2 tbsp de fécula de maíz... Espero te ayude
    Reply
  • Jelawin
    31 JUL, 2015
    would like to try this recipe but unfortunately there is not cake flour in my country. What can I use? Cheers
    Reply
    • Poep2Lvk
      29 AUG, 2015
      To substitute cake flour, put 2 Tbsp. Corn flour (maizena) in a measuring cup then add all purpose flour to make 1 cup. Sift 5x. That's 1 cup cake flour equivalent.
  • Juicy605
    3 MAR, 2015
    This is THE best recipe! You do not need to alter this recipe. The cupcakes are amazing.
    Reply
  • MS11918514
    14 FEB, 2015
    Has anyone been able to verify the oil measurement? Looks like the reviews got better. I haven't found a red velvet recipe I like yet. Just curious about the oil.
    Reply
  • MS11918514
    14 FEB, 2015
    Has anyone been able to verify the oil measurement? Looks like the reviews got better. I haven't found a red velvet recipe I like yet. Just curious about the oil.
    Reply