Red Velvet Cupcakes

I think the red turned out great and of course in true southern style I topped it with cream cheese frosting and candy pearls! :)

Red Velvet Cupcakes

•2 1/2 cups of cake flour (NOT self-rising)
•2 tablespoons of unsweetened Dutch-process cocoa powder
•1 teaspoon of salt
•1 1/2 cups of sugar
•1 1/2 cups of vegetable oil
•2 large eggs
•2 bottles of red food coloring
•1 teaspoon of vanilla bean paste (or vanilla extract)
•1 cup of buttermilk
•1 1/2 teaspoons of baking soda
•2 teaspoons of apple cider vinegar




1. Preheat oven to 350 degrees. Line standard muffin tins with 24 paper liners.

2. Whisk together cake flour, cocoa, and salt.

3. With an electric mixer on medium-high speed, mix together sugar and oil until combined.

4. Add eggs, one at a time, beating until each is incorporated.

5. Stir in food color and vanilla.

6. With electric mixer on low, add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each.

7. 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.

8. 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 18 minutes.

9. Transfer tins to wire racks to cool completely before removing cupcakes.



These cupcakes are perfectly moist and perfectly red with just a hint of chocolate. Some people like a lot of chocolate taste but this recipe isn't overly chocolatey. Also, you don't have to use the red food coloring if you don't want to. The vinegar reacts with the cocoa and makes a lovely brownish red color that looks just as pretty!! :)






Cream Cheese Frosting

2 sticks of unsalted butter, room temperature
16 oz. of cream cheese, room temperature
6 cups of confectioner's sugar
2 teaspoons of vanilla bean paste (or vanilla extract)


1. Beat butter and cream cheese together until smooth. (about 3 minutes)

2. Mix in vanilla.

3. Add confectioner's sugar 1 cup at a time, beating on medium speed after each addition.



YUM!!! This is the best cream cheese frosting ever!!! Of course this is how I make mine because I like it to be thick and my husband doesn't like the tartness of too much cream cheese. You can easily make it thinner and more cream cheesey by not adding as much sugar! :)

If you love traditional southern desserts, you will love the hummingbird cupcakes I made for a baby shower!! I can't wait to share those with you! They have the same cream cheese frosting and they were SO GOOD! Stay tuned!