A few weeks ago, I made these red velvet cupcakes for a friend’s birthday. These ruby cupcakes are also on the menu for another sweet friend’s wedding in a few months. This leads me to believe that my red velvet cupcake recipe is worthy of an update on this site. Make no mistake: the recipe I posted 3 years ago is flawless (if I do say so myself). The redo I’m referring to is the photo. A cupcake as sweet as this one deserves a photo that makes them look as delicious as they taste.
Can I count the reasons my red velvet cupcake recipe needs to make it into your repertoire? For one, I’m Southern. I know what I’m doing with red velvet. Red velvet contains a touch of cocoa powder and buttermilk. If you see a recipe without either one of those ingredients, run in the other direction.
The recipe only makes 4 cupcakes, so you aren’t faced with the extra calories of the leftovers. Not only can you decorate with mini chocolate chips, but you can stir 1/4 cup into the batter if you want an extra chocolate kick. My friend from St. Louis taught me this trick, and since Missouri is arguably considered the South, I’ll let it slide. Plus, it’s delicious.
For those of you that ask, YES, you may double this recipe, but only under one condition: you must share. Enjoy, y’all!
For the cupcakes:
For the cream cheese frosting: