Print Recipe

Phenomenal Red Velvet Cupcakes


  • 2 +1/2 cups all purpose flour
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 +1/2 cups granulated sugar
  • 1 cup buttermilk
  • 1 +1/2 cups vegetable oil
  • 2 eggs
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract
  • 1 ounce bottle red food coloring

Cream Cheese Icing

  • 8 ounce package cream cheese at room temperature
  • 1/2 cup butter or margarine, at room temperature
  • 1 pound confectioner's sugar
  • 1 teaspoon vanilla


  • In a medium bowl, stir together flour, cocoa powder, baking soda, and salt.
  • In a separate large mixing bowl, mix together sugar, buttermilk, oil, eggs, and vinegar. Add the dry mixture to the wet mixture and beat on medium speed until well blended.
  • Add vanilla and entire bottle of red food coloring to batter and mix again on low speed until well blended and uniform in color.
  • Line 2 - 12 cup muffin tins with papers. Fill each paper about 3/4 full with batter. Will end up with 18-20 cupcakes.
  • Bake at 350 for 20-25 minutes, or until center springs back when pressed lightly with finger. Allow to cool completely before icing.

For Icing

  • Cream together cream cheese and butter. Add sugar and vanilla and beat with electric mixer until smooth and creamy, scraping down sides as needed. Ice cooled cupcakes.
  • Can be left at room temp but I love it refrigerated!

Makes about 18-20 cupcakes.