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Katie's Cucina

Red Velvet Cupcakes

I’m sure most of you have noticed by now that I’ve been making quite a few cupcakes this month. Some might wonder… what’s the occasion? While others are delighted to not only try the cupcakes but to receive new cupcake recipes! I wanted to challenge myself for the month of August and bake a new cupcake flavor each week. I choose to tackle the coveted Red Velvet simply because it’s my husband’s favorite cake flavor, and to celebrate my husband’s health (he’s been sick for quite a while now and finally got some good news)! I tried this recipe out of a great cupcake cookbook called; Cupcakes! lol… pretty simple title that has over 128 pages of cupcake treat recipes! I will admit that this is a good Red Velvet cupcake but not the best I’ve tasted, so I will stay on the hunt for the most amazing red velvet recipe known to man kind! But it’s still a worthy enough recipe to share with the world! 

**Remember, don’t forget to enter the Boboli Prize Pack giveaway you have until Friday to enter HERE.

10 minutes 

Cook 20-22 minutes 

Serves: 12


Cupcake Batter:

  • 1-1/4 cups cake flour
  • 2 tbsp unsweetened cocoa powder
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1/2 tsp white vinegar
  • 4 drops red food coloring (I think it needs way more than this)
  • 4 tbsp unsalted butter, at room temperature
  • 1 large egg, at room temperature

Cream Cheese Frosting:

  • 12 oz cream cheese, at room temperature
  • 6 tbsp unsalted butter, at room temperature
  • 1/2 tsp vanilla extract
  • 1 cup confectioners’ sugar, sifted


1. Position a rack in the middle of the oven and preheat to 350 degree’s Fahrenheit. Line a standard 12-cup muffin pan with paper or foil liners. 

2. Sift together the cake flour, cocoa powder, baking powder, and salt into a bowl. In a small bowl, whisk together the buttermilk, vanilla, vinegar, and red food coloring. In another bowl, using an electric mixer on medium-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes. Add the egg and beat until combined. Add the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions, beating on low speed until combined; scrape down the sides of the bowl as needed. 

3. Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 20-22 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.                                                                    

4. For the frosting: In a bowl, with an electric mixer on medium-high speed, beat the cream cheese, butter, and vanilla together until light and fluffy, about 2 minutes. Gradually beat in the sugar and mix until thoroughly combined; scrape down the sides of the bowl as needed. Use right away, or if the consistency is too soft, refrigerate until the frosting is spreadable, about 15 minutes.                               

5. Frost the cupcakes with the cream cheese frosting and serve. (The frosted cupcakes can be refrigerated in an airtight container for up to 4 days; bring to room temperature before serving.)

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