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Red Velvet Cupcakes

A couple years ago I made my original recipe Red Velvet Strawberry Shortcake Cake. These cupcakes are the babies to that original cake. With a special twist of course!

Course Dessert
Cuisine American
Keyword red velvet cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes
Author Amanda Rettke


  • 1 1/4 cup (156g) all-purpose flour sifted
  • 3/4 cup (150g) granulated sugar
  • 1 tbsp. unsweetened cocoa powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup (180g) buttermilk
  • 1/2 cup (112g) vegetable oil
  • 2 large eggs room temperature
  • 1 -3 tablespoons red food coloring use as much or as little you need to reach the desired color
  • 1 tsp. distilled white vinegar
  • 1 tsp. vanilla extract


  1. Heat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk flour, sugar, cocoa powder, baking soda, and salt together.
  3. To the large bowl of a stand mixer add buttermilk, oil, eggs, food coloring, vinegar, and vanilla and beat until well blended, about 2 minutes.
  4. With mixer on low speed, slowly beat in flour mixture until blended.
  5. Fill muffin cups two-thirds full.
  6. Bake 18-20 minutes or until a toothpick inserted in center of cupcake comes out clean. Let cool in pan on a wire rack 10 minutes; remove from pan and cool completely on rack.