Red Velvet Cupcakes

Red Velvet Cupcakes

One of my favorite shows to watch on the Food Network was Throwdown with Bobby Flay. Unfortunately the show is no longer on, but the premise was Bobby Flay would go all over the country challenging local chefs who were experts in a certain dish, to a throw down. Two local judges would blindly taste each chef’s dish and decide who’s was the best. Often times Bobby Flay would beat out the expert, but not always. One of my favorite episodes was when Bobby challenged Brooklyn’s Cakeman Raven to a red velvet cake throwdown. Ever since watching that episode, this is the only red velvet cake recipe I use, because it’s so darn good.

The Fourth of July is right around the corner and that means backyard barbecue and son #1′s birthday.  What better way to celebrate both events then with Red Velvet Cupcakes. I really can’t think of anything more festive.

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes

Cakeman Raven, Cakeman Raven Confectionery, NYC

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 teaspoon cocoa powder
  • 1 1/2 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
Directions
  1. Preheat oven to 350 degrees F, and line your cupcake pans with your liners. 
  2. In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In the bowl of an electric mixer fitted with the paddle attachment, beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla.
  3. With mixer on med-low, mix the dry ingredients into the wet ingredients just until combined and a smooth batter is formed.
  4. Fill you regular sized cupcake liners about 2/3 full.
  5. Bake for about 21 minutes and let cool for 5 minutes in the pan.
  6. Cool completely before icing.
Cream Cheese Frosting
  • 1 pound cream cheese, softened
  • 4 cups sifted confectioner’s sugar
  • 2 sticks unsalted butter (1 cup) softened
  • 1 teaspoon vanilla extract
Directions
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar, and butter on low speed until incorporated.
  2. Increase the speed to high, and mix until light and fluffy, about 5 minutes. Scrape down the sides of the bowl when necessary.  Reduce mixer speed to low and add the vanilla and then increase the mixer speed to high until light and fluffy. Refrigerate frosting until it’s consistency is stiff enough for frosting.
Yields about 22 cupcakes

Red Velvet Cupcakes

Mama’s Tips: You can leave your butter and cream cheese out overnight to get the perfect consistency for your frosting.

Recipe: Intermediate

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32 Comments on “Red Velvet Cupcakes”

  1. 3meals2snacks says:

    Who doesn’t love cupcakes…the sweethearts of comfort food. But yields 22 cupcakes? I suspect someone ate the other two. Happy Birthday to son #1.

  2. NickkiT says:

    I loved Red Velvet cupcakes, I’ll have to try this recipe. Happy Birthday to your son :-)

  3. They are really cute :D. Very red :D. Happy Birthday to him!

  4. ToddlerMom says:

    Throwdown was one of my favorite Food Network shows as well. I remember that episode! Cute cupcake liner in the first pic; where did you find them?

  5. It’s interesting you use all oil instead of butter. I started doing half and half, as I found that using all oil made them a little greasy, especially on the liners. Did your previous recipe use oil instead of butter? Just curious. Beautiful as always!

  6. Yummm! Red velvet cupcakes are my fav food group, I’ve never been able to bake it properly though…mine are always too dry. I’ll give your recipe a try, wish me luck.

  7. These cupcakes look incredible my friend and perfect for the occasion :D
    Stunning job!

    Cheers
    Choc Chip Uru

  8. Thank you for posting the recipe! Can’t wait to try them, they look delicious. Happy birthday to your little man :)

  9. Clo says:

    Oh, this is just in time for my mother’s 80th on July 4th! Thanks for posting this, Mama! And happy birthday to your son!

  10. These look great! I haven’t attempted Red Velvet cupcakes yet because I’m afraid they will be difficult to make. Any tips for someone without a stand mixer? (I do have an electric hand-held one… but haven’t made the leap into standing mixers). I love the simple decorations on these too!

  11. Stunning photos as always! So perfect for the upcoming weekend! HAPPY 4th OF JULY!

  12. Riley says:

    Very festive! I can’t resist a red velvet!

  13. Looks fantastic! I love the bright colour :)

  14. Beautiful and festive! I LOVE red velvet! I still haven’t made it, but enjoy it whenever possible!

  15. mydearbakes says:

    Wow, your creation looks amazing! =)

  16. Thanks for leaving me a comment. Glad to discover your wonderful blog!

  17. RecipeNewZ says:

    This is a wonderful recipe! It must be absolutely delicious and the photos are so pretty! I am very happy I found your site. You have a new fan :-)
    I’d also like to invite you to check out a new recipe sharing website RecipeNewZ (with Z). We’ve only been around for 2 months, but we already have recipes from hundreds of blogs, and it would be great see some of your posts there too!

  18. AMAZING recipe! Spicy and cheesy corn – so inventive! Gonna try this one out! Thanks!

  19. kat says:

    I love red velvet!!

  20. Oh super cute! I made red velvet with beetroot not long ago. They are such tasty little cakes!

  21. Tabitha says:

    Is there anything better in this life than red velvet? Your cupcakes look divine! I will definitely give this recipe a try. Thanks for sharing!

    Beautiful blog, by the way!

  22. Thank you for posting this! I’ve been wanting to find a version of Cakeman Raven’s
    RVC modified for cupcakes. I will sure you give this a try. I love your blog. I’m “Pinning” this.


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