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Easy Red Velvet Cupcakes

A Dozen Easy Red Velvet Cupcakes
Course Dessert
Cuisine American
Keyword Red Velvet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Anna
Cost 5


  • 1 1/4 cups cake flour 5 oz
  • 1/2 teaspoon salt 2 ml
  • 1 tablespoon unsweetened cocoa powder 15 ml
  • 1/2 teaspoon salt 2 ml
  • 3/4 cup granulated sugar 5.25 oz
  • 3/4 cup vegetable oil 180 ml
  • 1 large egg room temp
  • 1/2 teaspoons vanilla extract
  • 1/2 teaspoon red gel paste I didn't halve this from Martha's
  • 1/2 cup buttermilk 120 ml
  • 1 teaspoon vinegar 5 ml
  • 1/2 tsp baking soda 2 ml

Cream Cheese Icing

  • 8 oz cream cheese room temperature (regular brick style, not light or tub)
  • 4 oz butter unsalted plus a pinch of salt
  • 2 cups powdered sugar
  • 1/2 tablespoon vanilla
  • 1-2 teaspoons lemon juice or to taste


  • Preheat oven to 350 degrees F (180 C). Line 12 cupcake cups with paper liners.
  • Sift flour, salt and cocoa powder into a bowl and set aside.
  • With a hand-held electric mixer or a whisk, beat the sugar, oil, egg and vanilla together for about 2 minutes or until pale and light. Beat in the red gel coloring.
  • Add the flour mixture and the buttermilk to the batter alternately, stirring by hand and beginning and ending with flour.
  • Mix the vinegar and baking soda together in a large cup (mixture will foam up), then stir that into the batter.
  • Divide batter evenly among cupcake pans. Bake on center rack for 20 minutes or until cakes spring back when touched. Let cool and make icing.
  • Beat butter and cream cheese together. Slowly add powdered sugar and beat until fluffy. Beat in vanilla and lemon juice.