Red Velvet Cupcakes. Do they really need an introduction?

Red Velvet is the most requested cake/cupcake that I make. Everyone in my family (including my six year old) go ga-ga for these cupcakes. I don’t know if it’s the moist cake or if it’s the sweet cream cheese frosting but something in these cute little red bites of deliciousness have everyone hooked.

This recipe was technically one of my very first posts. It’s a little embarrassing so if you decide to click through know that the photos are horrible and the post itself is even worse. I decided that it was time to recreate these fun little cakes and get the recipe a little more exposure.

Quick fact, red velvet cake didn’t used to use so much red food coloring. When you add vinegar and buttermilk to a cake containing cocoa it causes a reaction that helps red hues show from the chocolate powder. So when you’d slice into a red velvet cake years and years ago you’d get a deeper chocolat-ish cake with a slight red tint. Now people kind of expect a brighter color which is why so much dye is used.

Red Velvet Cupcakes on One Sweet Appetite — These red velvet cupcakes are moist and filled with flavor. The rich red color gives a wonderful visual appeal.

So, before you slam me for the amount of food color I used know that you can probably substitute some of that out with beets or beet juice. I have never done it and have no directions for how-to but I’m sure a quick google search will lead you in the right direction.

Red Velvet Cupcakes

Yield: 24 cupcakes

Ingredients

2-1/4 cup all purpose flour
5 tablespoons cornstarch
1-1/2 cups sugar
1 teaspoon baking soda
1 tablespoon cocoa
1 teaspoon salt
2 eggs
1-1/2 cups oil
1 cup whole milk
2 tablespoons red food color
1 teaspoon vanilla
1 teaspoon vinegar

Instructions

Preheat the oven to 350 degrees. Flour 2-8 inch cake pans or line two cupcake tins with paper liners.
Whisk together the flour, cornstarch, sugar, baking soda, cocoa, and salt. Set aside.
Whisk together the eggs, oil, milk, food color, vanilla, and vinegar in the bowl of an electric mixer. Stir in the dry ingredients until smooth.
Divide between your prepared pans.
Bake the cake for 30 minutes or until a toothpick comes out clean. Bake cupcakes 15-18 minutes or until a toothpick comes out clean.

Aubrey

Thursday 30th of January 2020

Would this recipe also work as a whoopie pie? Or would it be too fluffy?

Jesseca

I'm not sure, but I do have a red velvet whoopie pie recipe on my site: https://onesweetappetite.com/red-velvet-whoopie-pies/

darlene

Friday 8th of March 2019

Can I use the flour spray on my pans?

Monday 11th of March 2019

I have not used flour spray, but I'm sure it will work. Just be sure to coat the pan well.

Ashwini

Saturday 9th of January 2016

Hi I wanna try this recipe but I want 30 cupcakes. How can I change this recipe? Pls guide Thanks Ashwini

Hi I wanna make this recipe. But I want 30 cupcakes so how can I change this recipe? Pls guide Thanks Ashwini

Claudia

Monday 14th of December 2015

What is the cornstarch for, I've never seen it added to a red velvet cake...and the amount, is that correct too?

Cornstarch is used in place of cake flour. If you want to eliminate it from the recipe you can substitute cake flour for the all-purpose AND cornstarch amounts. So instead of 2-1/4 cup of all-purpose flour AND 5 tablespoons of cornstarch you would use 2-1/2 PLUS 1 Tablespoon cake flour.

Since I rarely use cake flour (it is so expensive!) I find this a handy substitute.