About this recipe

This cake is soft, red, and mild. It works well for a small party or a snack at home. You can bake it fast and make it look nice with white cream on top. If you like sweet, mild cake, try this recipe and share with friends. For a fun twist, see strawberry cupcakes for a look at a close idea.

why make this recipe

You can make many cakes fast with this mix. The red cake looks bright and festive. People like the mild cocoa taste and soft crumb. You can use this cake for a gift or for a small meet. Read a few easy ideas like easy cake idea to pair with this one.

how to make Red Velvet Cupcakes

You mix dry parts and wet parts. Then you mix them until smooth. Fill the pans, bake, and cool. Add cream cheese frost on top for best taste. For a note on bake steps and time, check bake time note to learn more tips.

Ingredients :

1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon cocoa powder
1 teaspoon salt
1 cup vegetable oil
1 cup buttermilk
2 large eggs
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
For more small help on parts, see more cake tips.

Directions :

Preheat your oven to 350°F (175°C) and line a cupcake tray with liners.
In a bowl, mix together the flour, sugar, baking soda, cocoa powder, and salt.
In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
Combine the wet and dry ingredients until smooth.
Fill each cupcake liner about two-thirds full with the batter.
Bake for 20-22 minutes, or until a toothpick inserted comes out clean.
Let cool completely before frosting with cream cheese frosting.

how to serve Red Velvet Cupcakes

Place the cooled cakes on a flat tray. Spread cream cheese frosting with a small knife or a bag tip. Add a small red crumb on top for look. Serve with milk, tea, or coffee. Cut one and show the red inside for fun.

how to store Red Velvet Cupcakes

Put the cakes in a box with a lid or a tight bag. Keep them in the fridge if you add cream cheese frost. They stay good for 3 to 4 days in the fridge. You can freeze them without frost for 1 month. Let them warm to room heat before you eat.

tips to make Red Velvet Cupcakes

Measure the flour with a spoon to keep the cake soft.
Do not over mix the batter. Mix until just smooth.
Use room warm eggs for a smooth mix.
If you want a bright red, add a bit more food dye.
For a small frost tip, see simple frosting tip.

variation (if any)

Add a small bit of cinnamon for a new warm note.
Use half oil and half applesauce for less oil.
Make mini cupcakes and bake 10-12 minutes for small treats.
Add a small chunk of white chocolate in the center for a sweet core.

FAQs

Q: Can I use normal milk instead of buttermilk?
A: Yes. Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar. Let sit 5 minutes.

Q: Do I need to use red dye?
A: You can skip it. The cake will be light brown with the cocoa, not red.

Q: Can I bake in a cake pan not a cupcake tray?
A: Yes. Bake at 350°F (175°C). Bake time will be 25 to 30 minutes for small round cake, or more for a big pan.

Q: How do I make the frost not too sweet?
A: Use less powdered sugar and more cream cheese. Taste and add a little sugar at a time.

Conclusion

For a trusted full guide and more tips on Red Velvet Cupcakes, see Red Velvet Cupcakes – Sally’s Baking.

Red Velvet Cupcakes