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Red Velvet Cupcakes

Recipe byMamaLisa

Many cupcake bakeries report that red velvet is one of the top-selling flavors. Now you can bake your own every day of the year!


Paper liners (optional)

11⁄4 cups all-purpose flour (300 mL)
4 tsp unsweetened cocoa powder (20mL)
1⁄2 tsp baking soda (2 mL)
1⁄4 tsp baking powder (1 mL)
1⁄4 tsp salt (1 mL)
3⁄4 cup granulated sugar (175 mL)
1 egg, at room temperature
3⁄4 cup vegetable oil (175 mL)
1 tbsp red food coloring (15 mL)
1⁄2 tsp vanilla extract (2 mL)
1⁄2 cup buttermilk (125 mL)
1⁄2 tsp white vinegar (2 mL)

Cream Cheese Frosting

Tip #1: If you don’t have white vinegar, you can substitute cider vinegar in this recipe. Other vinegars, such as red
wine vinegar or herb-flavored vinegars, will conflict in flavor and should not be used.

Tip #2: No buttermilk on hand? Stir 11⁄2 tsp (7 mL) lemon juice or white vinegar into 1⁄2 cup (125 mL) milk. Let stand
for 5 to 10 minutes or until thickened. Proceed with the recipe.


  1. In a small bowl, whisk together flour, cocoa, baking soda, baking powder and salt. Set
  2. In a large bowl, using an electric mixer on medium-high speed, beat sugar, egg and oil for 1 to 2 minutes or until fluffy. Beat in food coloring and vanilla. Add flour mixture alternately with buttermilk, making three additions of flour and two of buttermilk and beating on low speed until smooth. Stir in vinegar.
  3. If desired, place paper liners in wells. Fill each well with about 11⁄2 tbsp (22 mL) batter. Bake for 6 to 8 minutes or until a tester inserted in the center of a cupcake comes out clean. Transfer cupcakes to a wire rack to cool. Repeat with the remaining batter.
  4. Frost with Cream Cheese Frosting.

Makes 22 to 24 baby cupcakes.

Excerpted from 175 BEST BABYCAKES® CUPCAKE MAKER RECIPES by Kathy Moore & Roxanne Wyss © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.



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