Red Velvet Cupcakes

With their irresistible allure and a history steeped in culinary mystique, Red Velvet Cupcakes have become a cherished indulgence among both novice bakers and seasoned pastry artists alike.


Preheat your oven to 350°F (175°C) with a middle rack. Line a cupcake pan with paper liners for easy removal.


In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, vanilla extract, and red food coloring.


In another bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, alternating with buttermilk. Mix until smooth.


Fill cupcake liners about ⅔ full with the batter to ensure even rising. Bake for around 19 minutes or until a toothpick comes out clean.


Let the cupcakes cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely. Once cooled, frost with cream cheese frosting.

Bread bun

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