Red Velvet Cupcakes

One thing I can actually make reasonably well is a good red velvet cupcake. The recipe I use is from America’s favorite diabetic, Paula Deen. These treats always turn out perfectly moist and just sweet enough for my taste. While I’m aware there’s tons of Paula haters out there, her red velvet recipe is well worth a shot…ya’ll (sorry too much? I can’t seem to resist a good ‘ya’ll’ when speaking of the great butter goddess…) Happy baking!


  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract


Preheat oven to 350 degrees F. Line muffin pans with 24 cupcake liners. In a medium mixing bowl, sift together the dry ingredients: flour, sugar, baking soda, salt and cocoa powder. In a stand mixer, beat together the wet ingredients: oil, buttermilk, and vanilla. Add the eggs 1 at a time and then the red food dye. Add the dry ingredients to the wet ingredients and mix until it is smooth and combined.

Divide the batter evenly and fill the liners about 2/3 of the way. Bake in the oven for 20-22 minutes and turn the pans around half way through baking. Use a toothpick to check for doneness. Let cool completely and then add the frosting.

Cream Cheese Frosting:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar

In a stand mixer, beat the cream cheese, butter and vanilla together until smooth. Add the sugar while beating at low speed until it is incorporated. Increase the speed and mix until light and fluffy.


7 thoughts on “Red Velvet Cupcakes

  1. I have been craving red velvet cupcakes! I recently bought a red velvet cake from my local grocery store that did no justice! So I’ve been searching for a recipe to make it myself! I’ll definitely have to make it this weekend… or maybe in the upcoming days because this looks super delicious.

  2. Pingback: I’m back…with Carrot Cake « Sweet Splendor

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