Cashmere Summit

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Red Velvet Cupcakes

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So we’ve all had Red Velvet cupcakes before, right?  I hope you have, they’re my favorite, hands down.  And I’ve come across many different variations, which in turn lead me to changing things here and there until I get something I adsoultly love.  So here’s what I got:


Red Velvet Cupcakes

Here’s what you’ll need:

2 1/2 cups all purpose flour

2 tbsp unsweetened Dutch process cocoa powder

1 tsp salt

1 1/2 cups sugar

1 1/2 cups veggie oil

2 lg eggs at room temperature

1/2 tsp red gel food coloring*

1 tsp pure vanilla extract

1 cup buttermilk

1 1/2 tsp baking soda

2 tsp apple cider vinegar

Here’s what you’ll do

~Preheat your oven to 350, line cupcake pan with 24 baking cups

~Whisk together the flour, cocoa powder and salt

~In an electric mixer on medium speed mix, sugar and oil until combine, add 1 egg at a time, mixing until incorporated

~Mix in gel coloring and vanilla

~Reduce speed to low and add flour mixture in three batches and buttermilk in 2, mixing well after each.

~In a small bowl add baking soda, and apple cider vinegar, once foaming has finnished add to the batter and beat on medium for 10-20 seconds

~Divide batter evenly among baking cups, I use a 1/4 cup to measure out my batter, and to insure the cups are of equal amounts.

~Bake for 15 minutes, rotate pan 180 and bake for another 8 minutes, until tester (toothpick) comes out clean.

~Let stand in pan for 10 minutes then take them out to cool at room temperature.


Cream Cheese Frosting

What you’ll need:

1 cup unsalted butter at room temperature

12 oz cream cheese at room temperature

4 cups confectioners sugar

3/4 tsp pure vanilla extract

What you’ll do:

~In an electric mixer on medium speed cream the butter and cream cheese together until fluffy, 3-5 minutes.

~Reduce speed to low and add in sugar 1/2-3/4 cup at a time.  Mix well after each addition.

~Add Vanilla extract, scrap down the sides of bowl and mix for 2-4 minutes more.

I usually make my frosting first and let it set up in the fridge before I make my cupcake batter.  If you do this, make sure you mix up you’re frosting before pipping onto the cupcakes.

The they were then frosted and covered in White Sanding Sugar to give them a bit of sparkle.


*I use AmeriColor gel food coloring, their great, and come in a TON of colors, I had about 4 different red’s to choose from at the store, you can get them on Amazon too…I used Super Red, and loved the way they turned out color wise with using these.





Author: Raelynn

Born in small town South Dakota, raised in Sin City Las Vegas, now living in Mile High is my adventure and I'm sharing it here, one project, one recipe, one day at a time.

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