Patriotic Red Velvet Cupcake

Wendy Rusch


Wanted a fun Red, White and Blue Cupcake to celebrate the 4th!

So came up with this!

I just used red velvet cupcake recipe, only colored half red and half blue.

Of course you could use any vanilla box mix and use food coloring to color the batter.

You could probably half this frosting recipe BTW, I just like alot of frosting and when piping verses spreading, it does take more. But, who doesn't like having extras to dip a pretzel into or spread on grahm crackers...I know my daycare kids used to love that!!!


★★★★★ 2 votes



  • 2 1/2 c
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
  • 3 Tbsp
  • 1 1/2 tsp
  • 1 1/2 Tbsp
    apple cider vinegar
  • 1 c
  • 1/2 c
    butter, softened
  • 1/2 c
  • 1 3/4 c
  • 2
  • 1 Tbsp
    red food coloring
  • 1 Tbsp
    blue food coloring

  • 8 oz
  • 8 oz
    cream cheese
  • 1 Tbsp
  • 3-4 c
    powdered sugar
  • 2 dash(es)
    red food color
  • ·
    blue sprinkles

How to Make Patriotic Red Velvet Cupcake


  1. Preheat oven to 350. Line cupcake pans with 24 liners.
    Sift together, flour, baking powder, soda, salt and cocoa. Set aside.
    Whisk together vanilla, vinegar and buttermilk. Set aside. (If making just red velvet cupcakes, add 2T red food color at this time as well)
  2. In a large mixing bowl, beat together butter, oil and sugar until light and fluffy, 2-3 minutes. Add eggs one at a time, beating well after each addition. Scraping bowl as needed.

    Add 1/2 of the flour mixture, beating until just combined. Then add buttermilk mixture, mixing until combined. Add remaining flour mixture, mixing until just combined.
  3. Divide batter between 2 bowls, add red color to one and blue color to the other, mixing to combine. With a cookie scoop, place a scoop of each batter into each cupcake liner. Or about 2T of each color.

    Bake at 350 for 16-19 minutes or until toothpick inserted comes out clean. Remove from oven, cool in pans 10 minutes, then remove cupcakes to racks to cool completely.
  4. When cool, make frosting. In a large mixing bowl, beat together butter and cream cheese until smooth and creamy. Add vanilla and beat again. With mixer on low, add powdered sugar and once incorporated, mix on high 2-3 minutes until smooth and creamy.
  5. To decorate as I did: I took a disposable piping bag fitted with tip, then put a drop or two of red color into bag, pressing sides together to coat the inside of bag. Then filled bag with frosting and piped onto cupcakes. Then sprinkled with sparkling blue sprinkles.

Printable Recipe Card

About Patriotic Red Velvet Cupcake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Collection: Fourth of July!

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