Red Velvet Cupcakes

2 dozen cupcakes
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red velvet cupcakes
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Red Velvet Cupcakes done right with real buttermilk and lots of cream cheese frosting.

Adapted from Martha Stewart.


3/4 Cup unsalted butter, room temp.
287 grams cake flour (not self-rising). About 2 1/2 cups.
3 Tablespoons unsweetened cocoa powder
1 1/2 Teaspoons Baking Powder
2 Cups sugar
3 large eggs
1 Teaspoon vanilla extract
1/4 Teaspoon salt
1 1-ounce bottles of red liquid food coloring
3 Tablespoons lukewarm water
1 Cup buttermilk (very important)
1 Teaspoon baking soda
1 Tablespoon white vinegar

Basic Cream Cheese Frosting:

8 ounces cream cheese, at room temperature
1/2 Cup (1 stick) unsalted butter, at room temperature
1 Teaspoon vanilla extract
2 Cups confectioners sugar, sifted


1) To make batter, whisk cake flour, baking powder, and cocoa powder in a bowl.

2) Cream together butter and sugar in a stand mixer or in a large bowl with a hand mixer until it’s nice and fluffy.

3) Add eggs, one at a time, to the creamed butter. Then add water, salt, vanilla, and red food coloring.

4) Add 1/3 of your dry ingredients to the mix, followed by 1/2 of you buttermilk, then another 1/3 of your dry stuff, followed by the last 1/2 of your buttermilk. Finally, stir in the last 1/3 of the dry stuff.

5) Combine the baking soda and vinegar in a separate bowl and then stir that into the batter.

6) Fill cupcake tins with liners and fill 2/3s full.

7) Bake at 350 degrees for about 20 minutes.

8) For the frosting, cream together the butter and the cream cheese until it’s very light and fluffy. Definitely whip it for 3-4 minutes. Then stir in the vanilla. Stir in the powdered sugar in 2 or 3 batches.

9) Let cupcakes cool completely and then frost with the buttercream frosting.