Red Velvet Cupcakes

Red Velvet Cupcakes

Ready in 45 minutes

Magnolia Bakery/Sprinkles Cupcakes Hybrid Red Velvet Cupcake

"Great recipe.

I altered them to be gluten free and fructose friendly by substituting GF flour for the normal flour and adding 1 tspn. xantham gum to the mix. I used white wine vinegar rather than apple cider vinegar (because that would set off my fructose malabsorption). I also added the full amount of cocoa powder and only 2 tbsp. of the red food colouring, I thought that 6 tbsp. of red food colouring was a bit much."

- nataliyafriendbrainman

Top-ranked recipe named "Red Velvet Cupcakes"

4.2 avg, 36 review(s) 67% would make again


Are you making this? 
3½ cups cake flour (not self-rising)
¾ cup (1½ sticks) unsalted butter; softened
2 ½ cups sugar
3 large Eggs; at room temperature
6 tablespoons red food coloring
3-6 tablespoons unsweetened cocoa
1½ teaspoons vanilla extract
1½ teaspoons salt
1½ cups buttermilk
1½ teaspoons cider vinegar
1½ teaspoons baking soda

Original recipe makes 12 Servings



Preheat oven to 350°F. Grease and lightly flour 2 cupcake pans (24 cupcakes).

To make the batter: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing. To ice, mound about ¼ cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles.


Added on Award Medal
Verified by cferrara

photo by Jasmeen Jasmeen

photo by bumblebee4793 bumblebee4793

photo by formeramishmama formeramishmama

photo by formeramishmama formeramishmama

photo by allcupcakedout allcupcakedout

Calories Per Serving: 460 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"A variation on this recipe  With the beautiful red color, these cupcakes would be perfect to serve for the Christmas holidays or Valentine’s Day parties. Plus, they taste as good as they look!" Firebyrd Firebyrd

"If you like it, you might also try this  This recipe is beyond belief! It's VERY different in that it's NOT a Red Velvet flavored cheesecake batter -- it's actually a cheesecake with chunks of red velvet cake stirred into a creamy cheesecake batter and then poured onto a red velvet crust!" Firebyrd Firebyrd

Link in another recipe. What would you serve with this?

Reviews for Red Velvet Cupcakes All 36 reviews

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Sorry, I thought this recipe was terrible! I made it to the instructions and did not like the texture/flavour of the finished cake at all.
kym_morris_94 3 months ago
aizylanuales 6 months ago
Excellent recipe. I used less food coloring and made my own cream cheese icing then made puppy cakes! Yum!
formeramishmama 7 months ago
I would like the ingredients out do cups and in g
nic987 8 months ago
straberrylover23 8 months ago
Yum it's a good recipe to have once in a while
belugasweet 8 months ago
Wow, the way in which the author has one create the batter is over kill. I created a better Red Velvet cupcake with a different recipe on this site (it also has the Cream Cheese icing recipe within). In addition, the quantity states 12, but it's really makes about 24. I used half the food coloring. The recommended 6 tbs. is, again, overkill. They tasted fine, but prep is too long.
Brucedavison 8 months ago
jarelle 11 month ago
melisa1995 12 months ago
Shawniag 1 year ago
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