Go Back
Red velvet cupcakes

Red Velvet Cupcakes

The amount of batter in this recipe is enough for about 24 standard size cupcakes or about 60 mini cupcakes.
Course Desserts
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 cupcakes
Author Victor


For cupcakes:

  • 2 cups cake pastry or all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 Tbsp unsweetened cocoa powder (I recommend Valrhona cocoa powder)
  • 1 tsp salt
  • 2 cups white granulated sugar
  • 1 cup vegetable or canola oil
  • 2 eggs
  • 1 cup buttermilk
  • 2 tsp vanilla extract
  • 1/2 tsp Wilton burgundy food coloring
  • 1 tsp white distilled vinegar
  • 1/4 cup hot coffee plus 2 shots espresso for stronger coffee flavor or ½ cup of regular hot coffee. Substitute for decaffeinated version when serving to kids or those who don't consume caffeine

For the frosting:

  • 2 8-oz packs cream cheese, softened
  • ¼ cup cream or milk you may need to add a few teaspoons more for softer frosting if you like
  • 1 stick 4 oz butter, softened
  • 1 vanilla bean split in half, seeds scraped with a spoon (or 2 tsp vanilla extract)
  • 2 cups powdered sugar


  • Preheat oven to 325 F.
  • In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
  • In a separate large bowl, combine sugar and vegetable oil. Mix in eggs, buttermilk, vanilla extract and burgundy food coloring until combined, using a spoon or a hand mixer on the lowest speed
  • Stir in coffee, espresso and white vinegar. Using a large spoon or a hand mixer on low speed, combine wet ingredients with dry ingredients a little at a time.
  • Place baking cups into a muffin pan (mini or standard). Pour the batter into each cup about 3/4 full. Bake on the top rack for 18-20 minutes for standard cupcakes and 12-15 minutes for mini cup cakes, or until a toothpick comes out clean.
  • Let cool on a cooling rack until the pan is warm to touch. Slide a knife around the inside of the muffin pan cups to loosen cupcakes from the pan. Remove cupcakes from the pan and let them cool completely.
  • To prepare the frosting, place softened cream cheese in a large bowl. Add milk, softened butter and the scraped vanilla bean seeds. Mix until well combined using a large spoon or a hand mixer on low speed. Add powdered sugar and gently mix it in with a spoon. Using a hand mixer, mix well until smooth and fluffy on medium to high speed. Frost the cupcakes with cream cheese frosting when the cupcakes cooled completely. Sprinkle a pinch of red sugar sprinkles on top of each frosted cupcake for decoration .