Red Velvet Cupcakes

7:48 PM Keenya Kelly 0 Comments

Are you drooling yet??
This has to be one of my FAVORITE desserts to make...even though I don't even really enjoy dessert.
So, Monday of this week I decided to cook for one of my FAVORITE families in Virginia...
The Francis'
(Parents are missing)
I made them all of my roommates favorite meals that I make, because I knew they would love it too.
But today...we are going to concentrate on this little cupcake here!! And it was SLAMMING!!
Even though I don't enjoy eating desserts, to whipping all of those ingredients together in one bowl and see what happens after 20 minutes in the oven AND to listen to the responses from the people indulging is sooooo satisfying!!

Now here's the funny thing. For the past THREE years I have been making these cupcakes and it wasn't until MONDAY that I realized I was making the frosting ALL WRONG!! I have always purchased Cream Cheese frosting and mixed it with the ingredients listed in the recipe...but MONDAY I noticed that she was saying regular cream cheese!!! WHOOOPSS
So if you decide to make this recipe adjust it...because my way is still REALLY GOOD!!!
I use one stick of butter, my frosting from Duncan Hines and 2 Cups of Confectioners sugar.
Go ahead and make that for your family.


  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar


Preheat the oven to 350 degrees F. Line 2 (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 together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.