Royal Red Velvet Cupcakes

sandra murphy


These will be a favorite with your family and friends! They are moist and the cream cheese frosting has a perfect balance of sweetness and cheese flavor.

★★★★★ 3 votes
24 regular-size
50 Min
20 Min


3 c
all purpose flour
1 1/4 c
4 Tbsp
premium cocoa powder
1 tsp
baking soda
1 tsp
1 1/3 c
vegetable oil
1 c
buttermilk (room temperature)
2 Tbsp
red food coloring drops
1 Tbsp
apple cider vinegar
1/2 Tbsp
pure vanilla extract
10 oz
cream cheese
4 c
confectioners' sugar
1 c
butter, unsalted
1/2 tsp
4 tsp
pure vanilla extract
1 Tbsp
lemon zest, grated
chocolate and red sprinkles

How to Make Royal Red Velvet Cupcakes


  • 1Preheat oven to 350 degrees F . Line muffin pan with 24 cupcake liners.
  • 2Sift together in mixing bowl flour, sugar, salt, baking soda, and cocoa powder.
  • 3In another small mixing bowl, stir together the eggs and oil. In a mixing cup whisk buttermilk, food coloring, vinegar, and vanilla extract.
  • 4Gradually add the dry ingredients and buttermilk mixture to the egg mixture. You want the mixture to look dark brown, red in color. (You may want to add a bit more cocoa powder, if the red is not deep enough in color)
  • 5Fill cupcake liners 3/4 full and bake about 20 to 22 minutes or until done. Let cupcakes cool completely before frosting.
  • 6Frosting: In large mixing bowl, combine cream cheese, confectioners' sugar, butter, salt, vanilla, and lemon zest. Blend together for about 2 minutes.
  • 7With piping bag (plastic sandwich bags make a great piping bag as well) decorate each cupcake and sprinkle.

Printable Recipe Card

About Royal Red Velvet Cupcakes

Course/Dish: Cakes