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Moist Red Velvet Cupcakes

This red velvet cupcake recipe makes deliciously moist little versions of classic red velvet cake with cocoa powder for a subtle chocolate flavor.
Makes:20 servings


  • 1½ cups white sugar
  • ½ cup butter
  • 2 eggs
  • 1 cup buttermilk
  • 1 fluid ounce red food coloring
  • 1 teaspoon vanilla extract
  • 1½ teaspoons baking soda
  • 1 tablespoon distilled white vinegar
  • 2 cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon salt


Prep:30 mCook:20 mReady:50 m
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with 20 paper baking cups.
  2. Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in eggs, buttermilk, red food coloring, and vanilla. Stir in baking soda and vinegar. Combine flour, cocoa powder, and salt; stir into the batter just until blended. Spoon batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

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