Red Velvet Cupcakes

Before Baking

After Baking

After Decorating
This was my first ever attempt at red velvet cupcakes and I’m very happy with the results. A colleague of my dads makes red velvet cupcakes quite often for my dads team at work, but as she is leaving a sort of competition came about. Dads team wants someone to make cupcakes for them when she leaves, so I made these to see if they are good enough to replace the other ladies cupcakes. Hopefully they will be even better than the other ladies cupcakes (yes I am very competitive).

For the original recipe go to:
I didn’t change much but here is the recipe anyway:



2 1/2 cups all purpose flour

1 1/2 cups sugar

1 tsp baking soda

1 tsp salt

3 tsp cocoa powder

1 cup vegetable oil

1 1/2 cups buttermilk, room temperature

2 large eggs, room temperature

3 T red food coloring

1 tsp distilled white vinegar

2 tsp vanilla extract


1/2 a cup unsalted butter, softened

230g cream cheese, softened

3 3/4 to 4 1/2 cups powdered sugar

1 tsp vanilla (I accidentally used 2 but it didn’t seem to matter)



Preheat oven to 180 degrees celcius. Line two 12-cup muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld mixer. Add the sifted dry ingredients to the went and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake papers, about 2/3 full. Bake in oven 15-20 minutes. Test the cupcakes with a skewer. Remove from oven when skewer comes out clean and let the cupcakes cool completely before icing.


Beat the butter and cream cheese together. Add powdered sugar a cup at a time and vanilla.

I just changed all the measurements to ones that aren’t American and edited the method a bit to make it easier to read. My cupcakes took less time to cook so I changed that aswell.


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