Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Red Velvet Cupcakes 3.5 (2,310) 107 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 14, 2023 Print Rate It Share Share Tweet Pin Email Yield: 24 Make these red velvet cupcakes and enjoy your favorite cake flavor in individual portions. They're easy to whip up and a smart option for a potluck or any get-together. Topped with our luscious cream cheese frosting, they're sure to go fast. Ingredients 2 ½ cups cake flour (not self-rising), sifted 2 tablespoons unsweetened Dutch-process cocoa powder 1 teaspoon salt 1 ½ cups sugar 1 ½ cups vegetable oil 2 large eggs, room temperature ½ teaspoon red gel-paste food color 1 teaspoon pure vanilla extract 1 cup buttermilk 1 ½ teaspoons baking soda 2 teaspoons distilled white vinegar Cream Cheese Frosting for Classic Cupcakes Directions Preheat oven to 350 degrees. 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. 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. Rate it Print