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Red Velvet Cupcakes


2010 Red Velvet Cupcakes Photo (c) by Carroll Pellegrinelli

Red Velvet Cupcakes

2010 Red Velvet Cupcakes Photo (c) by Carroll Pellegrinelli
This year instead of a traditional 2 or 3-layer Red Velvet Cake for my husband's birthday, I decided to make cupcakes. Best laid plans... They didn't come out as I had hoped. My cupcakes rose so much that they had muffin tops. Muffin tops are too difficult to ice, so I ended-up making a Red Velvet Trifle with some of them. The leftover cupcakes were eaten plain, as this recipe makes some really tasty Red Velvet Cake. Not to worry, I've adjusted the recipe so you can make more frost-able cupcakes.

Prep Time: 20 minutes

Cook Time: 21 minutes

Total Time: 41 minutes

Yield: 24 to 30 cupcakes


  • 2-1/3 cups flour
  • 2 tablespoons cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • ----
  • 2/3 cups butter, softened
  • 1-3/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 tablespoons (1 ounce) red food coloring
  • ----
  • 1 cup buttermilk


Preheat oven to 350* degrees F. Grease and flour cupcake pan for 24** cupcakes or use paper liners instead. In a large bowl, combine first set of ingredients with a wire whisk. Set aside. Cream the butter and sugar. Add the eggs one at a time until mixed. Add the vanilla and food coloring. Mix until completely combined. Slowly add the flour alternatively with the buttermilk. Beat entire mixture until well combined.

Only fill cupcake pans 2/3 full**. Bake for 18 to 21 minutes* or until tested with a toothpick. Cool in pan for 2 minutes. Remove Red Velvet Cupcakes from pan and finish cooling on wire rack. Frost completely cooled Red Velvet Cupcakes.

Notes in the Margin:

*If using dark pans, bake at 325 degrees F. for 21 minutes
**To allow more room for cupcake icing, only fill cupcake liners 1/2 full. This will increase cupcake yield to approximately 30 cupcakes.
***This recipe can be adapted to make 2 - 9-inch cake layers. Just be sure to Grease and flour the pans.

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