Red Velvet Cupcakes

A timeless recipe: red velvet cupcakes! Tangy, tart, and chocolatey, and topped with homemade cream cheese frosting.


  • 192 grams all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp cocoa powder
  • 2 eggs room temperature
  • 1/2 cup butter 1 stick room temperature
  • 200 grams cane sugar
  • 1 tsp vinegar
  • 1/2 cup buttermilk
  • 1/3 cup sour cream
  • 1 tbsp vanilla extract

For the Cream Cheese Frosting

  • 6 oz butter very soft!
  • 8 oz cream cheese
  • 1/8 cup buttermilk or half and half
  • 1 tbsp vanilla extract
  • 170 grams powdered sugar (1 1/2 cups)


For the Cupcakes

  1. Spray liners in a muffin tin and preheat oven to 350°. Beat sugar and butter until creamy.
  2. Add in eggs one at a time and vanilla extract. Add the sour cream, buttermilk, vinegar and whisk until incorporated.  Add 3-4 drops of the red food coloring and whisk until the batter becomes red.
  3. To the wet ingredients, add half the flour mix.  Add rest of mix and whisk to just combine the ingredients.  Do not overmix. Fill the muffin miners 1/2 the way full.
  4. Bake 350° for 18m. Rotate the rack halfway.

For the cream cheese frosting

  1. Add the cream cheese and butter to a bowl and mix until smooth.
  2. Pour in the vanilla, powdered sugar, and milk and whisk until smooth. Let sit for 30 minutes before frosting cupcakes.