Red Velvet Cupcakes

My friend Beth had a birthday last week — and she loves red velvet! This was my second batch of cupcakes. The first batch was an epic, hilarious fail. I used the Pioneer Woman’s recipe the first time around, and they just didn’t turn out – didn’t rise, oozed out all over. I decided to rely on trusty Martha Stewart for my second batch — and they worked like a charm! But really, Martha’s recipes are always spot-on. Always.

Red Velvet Cupcakes
Recipe source: Martha Stewart
Print Recipe

2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

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 down sides of 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. 5. 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 (I used a Wilton 1A tip). Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

Cream Cheese Frosting
8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
3/4 teaspoon pure vanilla extract

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. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

  • Beth G - January 21, 2011 - 12:10 pm

    I can verify that these are absolutely amazing!ReplyCancel

  • Annie - January 21, 2011 - 6:59 pm

    So glad you liked them! Happy belated b-day!ReplyCancel

  • Laura R. - February 1, 2011 - 4:30 pm

    Annie, how do you get the frosting to perfect. as far as how it looks?ReplyCancel

  • ERin - July 20, 2011 - 10:56 am

    I just made these, and they spilled out of the cupcake cavities all over the pans! Wonder what I did wrong. I am very good at following recipes!ReplyCancel

  • Annie - July 20, 2011 - 11:00 am

    Sorry to hear that they didn’t turn out for you! You may have overfilled the pan or your baking soda may not be fresh enough.ReplyCancel

  • Cherisa - February 5, 2012 - 10:15 am

    How many cupcakes does the recipe make?ReplyCancel

    • Annie - February 5, 2012 - 11:42 am

      My guess would be 20-24, depending on how full you fill the baking cups.ReplyCancel

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