Red Velvet Cupcakes

My middle child, RT, had a birthday last week!  What kind of cupcakes did he request you ask?  Why red velvet of course!  What better cupcakes to go with a Lighting McQueen party????


Isn’t he cute???


You start by mixing up the batter, look how red it is!


I like to use this food coloring gel, rather than the liquid kind.  You get a much richer and brighter color.  They can be found at any cake decorating store and I’ve also seen them at Michael’s and Joann’s.


Fill up the cupcake pans, 2/3 full.


Then bake them off.


Then the best part!  Cream cheese frosting!


I used a piping bag to make them pretty, but feel free to just use a knife to spread on the frosting.

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Black sprinkles to match Lighting’s tires.  I used rings that I found at the cake store for cupcake topper.  The preschool kids loved it!


One great thing about this recipe is how versatile it is. I used the same recipe to make a cake for RT’s family birthday party.

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As much of a pain a crumb coat is, it makes for a much better looking finished product.

A crumb coat is a light coat of frosting that helps “seal” in the crumbs.  This crumb coast is refrigerated until hard, and then the final layer of frosting is added.


It was a hit!

5.0 from 1 reviews
Red Velvet Cupcakes
Red Velvet Cupcakes
  • 2½ cups all-purpose flour
  • 1½ cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1½ cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 350 degrees Line 24 muffin pans with cupcake papers.
  2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
  3. Divide the batter evenly among the cupcake tins about ⅔ filled. Bake in oven for about 20 to 25 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Recipe adapted from Paula Deen.

3 thoughts on “Red Velvet Cupcakes

  1. geneil vines

    The cake was really yummy, don’t know about the cupcakes i didn’t get to try them the kids ate them all enough said


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