Red Velvet Cupcakes are an easy, delicious, moist cupcake recipe using buttermilk and cocoa powder.
2 sticks – 1 Cup Butter – softened
1 3/4 Cups Sugar
2 Tablespoons Red Food Coloring
2 teaspoons Vanilla
1 teaspoon Vinegar
2 2/3 Cups Flour
1/4 Cup Cocoa Powder (unsweetened)
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/3 Cups Buttermilk
Preheat the oven to 350.
Using a 12 cup cupcake pan or 2 6 cup cupcake pans. Insert the cupcake papers.
Cream together the butter and sugar until fluffy.
Add the eggs and mix well.
Then add the Red Food Coloring, Vanilla and Vinegar. Mix until thoroughly combined. Don’t forget to scrape the sides of the bowl.
In a large bowl combine all of the dry ingredients and mix well.
To the butter mixture, alternate adding the dry ingredients and Buttermilk. Use at least 2 different cycles but 3 is better. Mix each addition until just barely combined, don’t overmix.
Using a cookie scoop fill the prepared paper cups about half to three quarters full. You should get 12-18 cupcakes depending on how full you fill them. Do not overfill!
Bake for 15-18 minutes until they spring back when touched or use a toothpick and it comes out clean.
Let cool completely before frosting.
1. Let all ingredients come to room temperature – set them out 1/2 hour before making the batter.
2. Cream the butter and sugar until fluffy
3. Do not over fill the cupcake papers
4. Do not overbake
Keywords: Easy, cupcake recipe, moist, cocoa powder, buttermilk,