Red Velvet Cupcakes

I was not kidding, when I said February was chocolate month. I’m working on a very important order for a client and I have been working on red velvet cupcakes for some time now. The first time I attempted to make red velvet cupcakes, well a red velvet cake actually, it turned pink and was horribly dry. I was so devastated guys. I attempted it again for the second time and for whatever reason I just could not get the color right. I might have added the entire bottle of food coloring and still that perfect burgundy color was not there.

I almost gave up trying to get that classic color, til one day I finally figured it out. I decided to mix the food coloring and chocolate before adding it to the batter and just like that I had achieved the burgundy color I was looking for. I was so ecstatic and now I’m sharing this with you all. I am pretty much obsessed with King Arthur brand and I love using their cake flour. Cake flour has a lower protein content so it helps in creating a softer and lighter cake. I also use unsweetened cocoa powder for this recipe because it gives it a nice hint of chocolate without being too over powering. This recipe calls for buttermilk, you can make your own buttermilk with your milk of choice by simply adding vinegar or lemon to the milk. I wrote instructions in the recipe notes portion. Using buttermilk will give the cupcakes a nice tangy flavor to them that will be just perfect.


I got creative with my piping on the cupcakes, I have been practicing using different piping tips. All of these designs were made with Wilton’s 1M piping tip, it is so versatile and you can do so much. I hope you guys have fun making these cupcakes, comment below to let me know how they turned out. You can also tag me on instagram @sweetemms or use the hashtag #sweetemms so I can see your creations! Happy Baking!

Yield: 24 cupcakes

Red Velvet Cupcakes

prep time: 30 minscook time: 16 minstotal time: 46 mins

The most moist and delectable red velvet cupcakes with a hint of chocolate and a tangy cream cheese frosting


  • 2 1/2 cups cake flour 
  • 1 1/3 granulated sugar
  • 1 cup vegetable oil
  • 1 1/2 cups buttermilk
  • 3 tbsp unsweetened cocoa powder
  • 2 tbsp red food coloring
  • 1 tbsp baking soda
  • 1 tsp salt
  • 1 tsp distilled white vinegar
  • 1 tsp vanilla extract
  • 2 eggs (room temperature)
  • 8 oz cream cheese (room temp)
  • 1/4 cup unsalted butter (room temp)
  • 4 cups powdered sugar
  • 2 tbsp of milk
  • 2 tsp vanilla extract.


  1. Preheat the oven to 350 degrees F and line cupcake pan with cupcake liners
  2. Mix oil and sugar together until well mixed, next add in eggs one at a time making sure that the eggs are mixed in well after adding each egg. 
  3. In a small bowl, add cocoa powder and food coloring together and mix together, add to the egg mixture and whisk until you get the perfect color. You can add a little more food coloring if you wish. Add in buttermilk and vanilla and mix together until well incorporated. 
  4. In another bowl mix flour, baking soda, salt. Add the flour mixture to the wet ingredients and mix until combined. Add vinegar and mix all together, be sure not to over mix the batter.
  5. Fill cupcake tins 2/3 full and bake in the oven for about 15-17 minutes. Once baked cool on a wire rack. 
  1. Beat butter and cream cheese together until mixture is smooth, add a tablespoon of milk and vanilla. 
  2. Add powdered sugar a cup at a time until you achieve you desired sweetness. If frosting is too thick, add some more milk. If its too thin add more powdered sugar. Pipe frosting unto cooled cupcakes. 


You can make your own buttermilk by adding 1 tbsp of vinegar or lemon juice to your choice of milk and letting it sit for 10 minutes.
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