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Red Velvet Cupcakes Recipe

Red velvet cake is a chocolate buttermilk cake tinted with red food coloring. I love this tangy tender cake and its dramatic appearance.

Prep: 20 minutes | Cook: 18-20 minutes | Yield: 2 dozen cupcakes

Chocolate cupcakes, recipes


  • 2 1/4 cups of cake flour, sifted
  • 1 teaspoon salt
  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 4 large egg yolks, lightly beaten
  • 1/4 cup cocoa
  • 4 tablespoons red food coloring (2 ounces)
  • 1 1/2 teaspoons vanilla
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoons vinegar
  • 2 dozen cupcake liners


  1. Preheat oven to 350 degrees F.
  2. Place cupcake liners in cupcake pan.
  3. Combine flour and salt in a large bowl of mixer. Set aside.
  4. Place butter in a saucepan over medium heat. Once melted, stir in sugar. Remove from heat and pour over flour mixture and stir with wooden spoon until mixed. Set aside.
  5. Place egg yolks in a medium-size bowl and beat on high speed for 1 minute. On low speed, beat in cocoa, then add red food coloring and vanilla. Continue beating until fully combined, scrapping bowl. Add egg yolk/cocoa mixture to flour/butter mixture, then buttermilk.
  6. In a small bowl, combine baking soda and vinegar and beat into batter. Fill cupcakes 2/3 full. Bake for 20 minutes. Do not overbake! Allow cupcakes to cool for 5 minutes before removing from pans and placing on rack to cool completely.
  7. Ice with chocolate buttercream frosting.

Shortcut Chocolate Buttercream Frosting

I thought I would get creative and mix store bought vanilla buttercream frosting with chocolate syrup (two ingredients I had in my pantry) to make a fast chocolate buttercream frosting. It didn’t come out as fluffy as I would have liked but when your time is short, this works.

  • Store bought buttercream frosting
  • 1/3 cup Hershey’s chocolate syrup

Combine ingredients and beat until thoroughly mixed.

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