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Red Velvet Cupcakes recipe

Red Velvet Cupcakes.

Red velvet cupcakes are all about the creamcheese frosting and rich cake color!

Recipe: Red Velvet Cupcakes

2 1/2 cups cake flour
1/3 cup NESTL ® TOLL HOUSE® Baking Cocoa
1 teaspoon salt
1 1/2 cups granulated sugar
2/3 cup canola oil
2 large eggs, at room temperature
1 to 2 tablespoons liquid red food coloring or 1/2 to 1 teaspoonred gel-paste food coloring
1 cup lowfat buttermilk
1 teaspoon baking soda
1 teaspoon distilled white vinegarCream Cheese Frosting:
4 ounces light cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 tablespoons milk
1 teaspoon vanilla extract
2 cups powdered sugar, sifted
Candy sprinkles (optional)

  • For Cupcakes: Preheat oven to 350°F(175°C). Paper-line 22 muffin cups.
  • Sift flour, baking cocoa and salt togetherinto a medium bowl.
  • Whisk together sugar, oil and eggs inlarge mixer bowl until thoroughly combined. Whisk in food coloring.Gradually stir in flour mixture alternately with buttermilk (addingflour in three additions and buttermilk in two). Combine bakingsoda and vinegar in small bowl (it will foam); quickly fold intobatter. Divide batter between paper cups, filling about 2/3 full.
  • Bake for 18 to 20 minutes or until cupcakesprings back when touched. Cool in pan for 10 minutes; removeto wire rack to cool completely.
  • For Cream Cheese Frosting: Beat creamcheese, butter, milk and vanilla extract in large mixer bowluntil light and fluffy, scraping bowl occasionally. Graduallybeat in powdered sugar until light and fluffy. Pipe onto cupcakes;decorate with sprinkles.

    Makes 22 cupcakes.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Red Velvet Cupcakes Recipe Demonstration –

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  • Comments

    1 Comment


    A friend even suggested that the Duncan Hines Red Velvet cake mix was infinitely better than any scratch Red Velvet Cake she’d ever made – but I’ll bet she never tried this one!

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