nice red velvet cupcake sitting on white background

Sweet, Tangy, and Totally Irresistible

Nothing says down-home charm quite like a classic red velvet cake—and this version takes it to the next level. Moist, tender, and rich in flavor, these cupcakes blend a hint of cocoa with the tang of buttermilk and a signature splash of red. Topped with luscious cream cheese frosting and a sprinkle of crushed pecans, they’re perfect for celebrations, holidays, or simply indulging your sweet tooth. Get ready to bake up a little sweet comfort—one cupcake at a time.

This recipe was featured in Taste of Kansas, the spring issue of 2010.

INGREDIENTS 
Cupcake

  • 2 ½ cups all-purpose flour

  • 1 ½ cups sugar

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 teaspoon cocoa powder

  • 1½ cups vegetable oil

  • 1 cup buttermilk, at room temperature

  • 2 large eggs, at room temperature

  • 2 tablespoons (1 ounce) red food coloring

  • 1 teaspoon distilled white vinegar

  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 2 (8 ounces) packages cream cheese, at room temperature

  • 1/2 cup of unsalted butter, at room temperature

  • 2 teaspoons vanilla extract

  • 2 cups powdered sugar

  • Milk (if needed)

DIRECTIONS
Cupcakes
  1. Preheat the oven to 350 degrees and line 12 cupcake tins.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.
  3. In another large bowl, whisk together oil, buttermilk, eggs, food coloring, vinegar and vanilla. Using a standing mixer, mix the dry ingredients with the wet ingredients until just combined and a smooth batter forms.
  4. Using an ice cream scoop, portion the batter into cupcake tins. Bake about 25 minutes, or until tops of the cupcakes are golden. Use a toothpick to check the cupcakes are done in the center.
  5. Allow cupcakes to cool in tins.
Cream Cheese Frosting

  1. In the bowl, using a stand or hand mixer, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed, gradually add in the sugar and beat until fluffy. It the mixture is too dry had a tablespoon of milk until you have the consistency you like. If you'd like it stiffer add more powdered sugar.

  2. Once the cupcakes have cooled, frosting can be applied without it melting.

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