Red Velvet Cupcakes

Red velvet cakes may seem like the most difficult cakes to come across, having to make the frosting and what not but it as easy as anything else. The only ingredient that you may go out of your way to get is buttermilk. Even though Christmas is not yet here or Valentine’s day is long gone, you can still give this a try. There’s a first for everything :).This recipe should get you about 12 cupcakes.


  • 1/4 cup of unsalted butter at room temperature
  • 1 egg
  • 1 tbsp of unsweetened cocoa powder (used Hershey’s)
  • 1/2 tsp of vanilla essence
  • 1/2 cup of buttermilk.
  • 12 tbsps of white sugar
  • Red food coloring
  • 1/4 tsp of baking powder
  • 1/2 tsp of baking powder
  • 1 1/4 cup of flour (sifted)
  • 1/4 tsp of salt
  • 1/2 tsp of distilled vinegar



  • 8oz of Philadelphia cream cheese
  • 1/2 cup of Domino icing sugar
  • 2/3 cup of heavy whipping cream
  • 1/2 tsp of vanilla extract
  • Ziplock or piping bag(optional)



  • Preheat the oven to 350 degrees. Line muffin pan with paper cupcake liners.
  • In a mixing bowl, mix all dry ingredients that are flour, 1/4 tsp of baking powder, salt, and cocoa powder. Remember to sift flour and cocoa powder.


  • In another mixing bowl, either using and electric or hand mixer, cream the butter for about one or two minutes until it is soft. Add white sugar and beat for about two minutes on medium speed until it is light and fluffy. Then add the egg until evenly mixed.


  • Add pure vanilla extract and mix until it is all combined evenly.
  • Mix red food color with buttermilk and stir.
  • Add half of flour and buttermilk while mixing at medium or low speed. Pour the rest of the buttermilk then add flour eventually.
  • In a small bowl, mix vinegar and 1/2 tsp of baking soda together.


  • Stir and allow it to fizz out.
  • You have to do this part a little quickly, pour mixture into the batter and fold into it.
  • Working at the same quick pace, scoop desired amount of batter into cupcake liners.
  • Lightly tap the corner of muffin pan to make sure batter sits in perfectly.


  • Pop into the oven for about 18-20 minutes or even less, or use a toothpick to check if it is done. If it comes out clean then it is baked.
  • Take them out of the oven and place on a wire rack to cool down.Can be eaten plain or with cream cheese frosting.




  • In a mixing bowl, beat cream cheese until smooth.


  • Add vanilla extract and sifted icing sugar until smooth.


  • If you are using an electric mixer, attach the whisk attachment, and add heavy cream.
  • Allow it to whip until it is thick enough to stay on the cake.
  • PS: if it is liquidy, add a little more cheese or icing sugar, depending on how it turns out.


  • Pipe frosting onto cupcakes or spread on it. Whichever way you like it.




2 Comments Add yours

  1. Your photos are gorgeous. I can’t wait to try these cupcakes — perfect for Fourth of July party! Thanks, too, for following our travel blog, Oh, the Places We See! It’s great to have you on board! Rusha Sams

    Liked by 1 person

    1. Thank you and thanks for the follow back.

      Liked by 1 person

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