A Good Red Velvet Cupcake Recipe

A good Red Velvet cupcake recipe is a must for every baker. I tried making them once last year and they turned out brown and dry. Obviously, I did not have a good Red Velvet cupcake recipe. Then I found this one. The cake is moist and a wonderful bright-red color. I topped them with a simple Vanilla Buttercream Frosting.

Some things to note about this recipe:

1. It says it makes 24 cupcakes. That is a lie. It makes 1 million. I have them everywhere. I brought some to work. I sneak one in Jeff's lunch box every day. I even fed one to the crazy squirrel in the backyard. I don't have proof yet, but I think they are multiplying (the cupcakes, not the crazy squirrels). Next time I think I will fill the cups up a bit more.
2. Because of the amount it makes, I had to double the frosting recipe. I could have used even more. I like frosting.
3. I used an entire bottle of red food coloring. That was only 3 tablespoons...just half of what the recipe calls for. As you can tell from the picture, mine were very red.

Red Velvet Cupcakes
Makes 24 cupcakes

3 1/2 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/2 cups sugar
3 large eggs
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda

1. Preheat oven to 350°F.
2. Line cupcake pan with cupcake liners and set aside.
3. In a small bowl, sift the cake flour and set aside.
4. In a large bowl, with an electric mixer on medium speed, cream the butter and sugar until very light and fluffy, about 5 minutes.
5. Add the eggs, one at a time, beating well after each addition.
6. In a small bowl, whisk together the red food coloring, cocoa, and vanilla.
7. Add to the batter and beat well.
8. In a measuring cup, stir the salt into the buttermilk.
9. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
10. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well.
11. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
12. Divide the batter among the cupcake cups. Bake for 22 to 25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
13. Allow cupcakes to cool completely on a wire rack.

Soft Vanilla Buttercream Frosting1 stick (1/2 cup) butter, room temperature
1-1/2 cups sifted powdered sugar
1 teaspoon vanilla
2 tablespoons milk
1. Beat butter at medium-high speed until creamy. 2. Sift powdered sugar into the mixer bowl (right on top of the beaten butter). Beat to combine. 3. Add the vanilla and the milk. Beat until combined.

Note: This makes a softer, less sweet buttercream that is good for swirling on but not for piping as it’s not stiff enough.

Happy baking!