1 rating

Red Velvet Cupcakes

I like to believe that all things red velvet originated in the South, but there are endless stories about it originating...

Red Velvet Cupcakes

I like to believe that all things red velvet originated in the South, but there are endless stories about it originating at the Waldorf Astoria in New York. Apparently, a patron requested the recipe from the hotel staff and they obliged, but also included a bill for $350. In retaliation, the guest circulated the recipe far and wide for free, to teach the hotel a lesson. That story doesn’t paint the warm and homey image that this recipe deserves, so I’m going to stick with my Southern story, fantasy or not. — Rosie Daykin, Butter Baked Goods

Click here for more cupcake recipes.


YOU WILL NEED: 2 muffin pans lined with paper liners, large ice cream scoop, 14-inch piping bag fitted with a large round tip.

Be careful when whisking the batter—do it gently so as not to splash red dye all over the kitchen cupboards and yourself!


For the cupcakes:

  • 2 Cups pastry flour
  • ½ Cup all-purpose flour
  • 2 Tablespoons dark cocoa
  • 2 Teaspoons baking powder
  • ½ Teaspoon baking soda
  • ½ Teaspoon salt
  • 2 Cups granulated sugar
  • 1 Cup vegetable oil
  • 1 Cup buttermilk
  • 4 large eggs
  • 1 Teaspoon white vinegar
  • 1 Teaspoon pure vanilla extract
  • 1 Tablespoon red food coloring
  • 1 Cup walnuts, chopped

For the cream cheese butter cream:

  • 1 ½ Cup butter, room temperature
  • ½ Cup cream cheese (not the spreadable kind!), room temperature
  • 4 Cups confectioners sugar
  • ¼ Cup whole milk
  • 2 Tablespoons pure vanilla extract


For the cupcakes:

Preheat the oven to 350 degrees F.

Onto a large piece of parchment paper, sift together both flours, cocoa, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together the sugar, oil, buttermilk, eggs, vinegar, and vanilla until well-combined. Add the red food coloring and whisk gently to combine. Sprinkle the dry ingredients over the liquid ingredients and whisk until just combined.

Use the ice cream scoop to fill each paper liner about three-quarters full with batter.

Bake in the preheated oven for 15 to 20 minutes or until a wooden skewer inserted into the center comes out clean.

Meanwhile, prepare the cream cheese butter cream.

Remove the cupcakes from the oven and cool in the pan for 10 minutes, then transfer to wire racks to cool completely.


For the cream cheese butter cream:

In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on  high speed until very pale in color. Scrape down the sides of the bowl at least twice while beating to make sure the butter and cream cheese are evenly combined.

Turn the mixer to low and slowly add the sugar. Mix until well-combined, then slowly add the milk and vanilla. Scrape down the sides of the bowl again.

Turn the mixer to high and let it run for at least 10 to 12 minutes, until the butter cream is light and fluffy.