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Baked Red Velvet Cupcakes

Adapted Version of Baked's Red Hot Velvet Cake with Cinnamon Buttercream Red Hot Velvet Cupcakes -- Adapted from Baked
Course Dessert
Cuisine American
Keyword Baked Red Velvet, Cinnamon Frosting
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24


  • 1/4 cup unsweetened cocoa powder dark or cocoa rouge
  • 2 tablespoons red gel food coloring or 1 tablespoon Super Red
  • 1/4 cup boiling water
  • 6 tablespoons unsalted butter softened, cut into small pieces
  • 2 tablespoons vegetable oil or shortening
  • 1 2/3 cup sugar 330 grams
  • 3 large eggs
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups cake flour 280 grams
  • 1 teaspoon fine salt
  • 1 tablespoon cider vinegar
  • 1 teaspoon baking soda

Cinnamon Frosting

  • 1 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1 1/2 scup milk
  • 1/4 cup heavy cream
  • 1 1/2 cup 3 sticks unsalted butter, soft but cool, cut into small pieces
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cinnamon
  • Red Hots cinnamon imperials candies, for decoration


  • Preheat the oven to 325 degrees F. Line a muffin pan with 24 paper liners.
  • In a small bowl, whisk together the cocoa powder, food coloring, and boiling water. Set aside to cool.
  • With an electric mixer, cream the butter and shortening until smooth. Scrape down the bowl and add the sugar. Beat until the mixture is light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
  • Stir the buttermilk and vanilla into the cooled cocoa mixture.
  • Sift the flour and salt together into another medium bowl (Pay attention! Don't add the baking soda. It goes in later...). With the mixer on low, add the flour mixture, alternating with the cocoa mixture, to the egg mixture in three separate additions, beginning and ending with the flour mixture. Beat until incorporated.
  • In a small bowl, combine the vinegar and baking soda and stir until the baking soda dissolves; the mixture will fizz. Add to the batter and stir until just combined.
  • Divide the batter among the prepared pans and smooth the tops. Bake until a toothpick inserted in the center of each cake comes out clean, about 15-20 minutes for cupcakes, rotating the pans halfway through the baking time. Transfer the muffin tin to a wire rack and let cool for 5 minutes or so, then remove cupcakes from pan and allow to cool on rack.
  • In a small heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.
  • Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter then beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
  • Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly: then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
  • Frost the cupcakes. Garnish with Red Hots.