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


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.

About this Recipe

Course/Dish: Cakes