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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.

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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!


Red Velvet Cupcakes

Yields 4 cupcakes

Ingredients

For the cupcakes:

  • 1/4 cup canola oil
  • 1/4 cup sugar
  • 2 tablespoons buttermilk
  • 1 egg white
  • 1 teaspoon red food coloring
  • 1/4 teaspoon vanilla
  • 1/8 teaspoon white vinegar
  • 1/3 cup + 1 tablespoon flour
  • 2 teaspoons cocoa powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • optional: 1/4 cup mini chocolate chips

For the cream cheese frosting:

  • 3 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 6 tablespoons powdered sugar
  • 1 teaspoon buttermilk
  • 1/4 teaspoon vanilla

Instructions

  1. In a cupcake tin, place 4 cupcake liners on the outside edge. Preheat the oven to 350°.
  2. In a medium bowl, beat together the canola oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla using an electric mixer.
  3. In another bowl, whisk together the flour, baking soda, salt and cocoa powder.
  4. Slowly add the dry ingredients to the wet ingredients, while mixing. Stir in the mini chocolate chips, if using.
  5. Divide the batter between the four cupcake liners and bake for 20-22 minutes until a cake tester comes out clean. Let cool completely on a wire rack.
  6. Beat together all icing ingredients using an electric mixer. Frost cupcakes when cool.