Red Velvet Cupcakes

Red Velvet Cupcakes

Halloween is not complete without a sweet and decadent treat. For most of us, wrapped candy was so last decade. Try these red velvet cupcakes, by adding a scary topper like a “Freddy Krueger” inspired hatchet, and serve up some delicious spook. Change the topper and these cupcakes become a love treat for your sweetie on Valentine’s Day.
Yield: 12 Large | 24 Small
Cuisine: Dessert, Sweets



  • 2 1/2 c cake flour (not self-rising), sifted
  • 2 tbsp. Unsweetened Dutch-process cocoa powder
  • 1 tsp. Salt
  • 1 1/2 c sugar
  • 1 1/2 c vegetable oil
  • 2 large eggs, room temperature
  • 1/2 tsp. Red gel-paste food color
  • 1 tsp. Pure vanilla extract
  • 1 c buttermilk
  • 2 tsp. Distilled white vinegar

Cream Cheese Frosting

  • 8 oz (2 sticks) unsalted butter, room temperature
  • 12 oz cream cheese, room temperature
  • 1 lb (4 cups) confectioners sugar, sifted
  • 3/4 tsp. Pure vanilla extract



  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
  2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping downsides of the bowl as needed. Mix in food color and vanilla.
  3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed, 10 seconds.
  4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  5. To finish, use a small offset spatula to spread cupcakes with frosting.

Cream Cheese Frosting

  1. Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.


Source: Adapted From | Martha Stewart

Cupcakes: Gel-paste food color is much more concentrated than the supermarket liquid variety; if you substitute the liquid, you may need to add an entire bottle (1.5 ounces) to achieve the desired shade. Frosting: Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

Keywords: Cupcakes

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