Simple Red Velvet Cupcake Recipe

Maybe it's my southern roots combined with an affection for creamy frosting, but a red velvet anything has the ability to make me weak in the knees. This past weekend I whipped up a batch for a full house* and got to use the KitchenAid stand mixer I've been lusting over the past few years for the first time. This recipe is super simple and a quick way to bring a little Valentine's Day treat to the table.

*I only allow myself to make a full batch when other people are around to save myself from the horror of being alone in a house with multiple cupcakes. This is not a joke, I'm sure many of you share my fear.

For these cupcakes, I tweaked a version of an older recipe I had on hand, used wheat flour, and all organic ingredients where possible. If trying this recipe, you can swap out ingredients as you like.

Cake Ingredients:
  • 1 1/2 cups sugar
  • 1/2 cup organic Amish rolled butter, room temperature
  • 2 organic eggs, room temperature
  • 2 1/3 cups wheat flour
  • 2 tablespoons 100% cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup organic buttermilk
  • 1 1/2 tablespoons red food coloring
  • 1 teaspoon vanilla
  • 1 teaspoon distilled white vinegar
Frosting Ingredients:
  • 1/2 cup organic Amish rolled butter, room temperature
  • 8 oz organic Philly cream cheese, room temperature
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla
Making the Cakes:
  • Preheat oven to 350°F. Beat the butter and sugar on medium speed until light and fluffy.
  • Add eggs, one at a time, beating until each is fully incorporated.
  • In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together buttermilk, vinegar, vanilla, and red food coloring.
  • Add a portion of the dry ingredients and mix, then a portion of the wet. Continue alternating until combined fully.
  • Grease cupcake papers and scoop in batter 3/4 of the way full. Bake for 15-20 minutes or until a toothpick comes out clean.
  • Place cupcakes on a cooling rack, makes about 2 dozen.

Making the Frosting:

  • Cream the butter and cream cheese together until fully combined.
  • Add vanilla and mix.
  • Add powdered sugar gradually until reaching desired sweetness/taste.
  • Pipe onto cooled cupcakes.
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  1. Those look really good! I love red velvet it has to be one of my favorites for sure. I think I might just have to bake some up to try so thanks for sharing the recipe. :)

  2. mmmmm looks delicious :) that frosting thing, i have never tried it before.. i guess i should try it as soon as possible :) thanks for the recipe.

  3. Thanks guys! This was a lot quicker than it sounds and piping icing is like being a kid again!

  4. ha! I was planning on making either red velvet cupcakes or cookies tomorrow. Now I know which!

  5. Mary, These look delicious! Glad you got to use your new kitchen gadget ~ I love gadgets, but tend to buy them for my workroom so I don't spend too much time in the kitchen.

  6. Red velvet is actually on my list of things to make for this Valentine's weekend - hooray!!

  7. ...my birthday is this Wed. and I think I'll make these cupcakes...like you, I can't make too many as my daughter and I are the only ones at home...and she has much more willpower than I...

  8. oh i love anything red velvet.. these look so good.

  9. yummmm....thanks for sharing this, my housies are going to love me! Found your blog through Soul Pretty, really enjoying it :)


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