I never had red velvet cakes or cupcakes while growing up. Part of the reason probably was that I developed an allergic reaction to eggs at the age of 8. The weird part was that I would never be able to eat scrambled eggs or cakes. But I was completely fine with cookies! The allergy sort of just magically wore off when I turned 12. Ever since then, I’ve pretty much stuck to the basic chocolate or vanilla cupcakes. Since I’ve mastered both of those cupcakes, I decided to put together a red velvet cupcakes recipe

Even though my vanilla cupcakes are my favourite (recipe will be posted soon 🙂 ), these red velvet cupcakes may just be my second favourite! I absolutely love how light and moist they are. Even my grandma will have a couple of these without the cream cheese frosting. One of the key ingredients used in this recipe was oil. In almost every cupcake recipe that I’ve made, I’ve used butter. I realized that I always use oil when making muffins so why not use it when making cupcakes?! Like muffins, I also used buttermilk in this recipe to add even more moisture and to make them creamy!FullSizeRender (28)

Another great trick to do while baking is using cake flour. Cake flour is a finely ground flour used in many cake recipes. I’ve found that using cake flour provides a more structured cake. Why? Because cake flour has a lower protein content of around 8% compared to all purpose flour which has 11%. The lower the protein content, the more structure and soft light texture your cake will have! Now if you don’t have cake flour at home worry not! You can easily make cake flour at home 🙂 If a recipe calls for 1 cup of cake flour, simply measure out 1 cup of all purpose flour. Remove 2 tablespoons of the all purpose flour and add in 2 tablespoons of cornstarch. Remember to sift the flour and cornstarch mixture at least 5-6 times. By doing this, it helps thoroughly combine the mixture and will help lighten the flour.

FullSizeRender (29)Getting the perfect colour was key in this recipe. Typically, the colour is either a dark/bright red or a red/brown colour. An interesting fact I found was that back during World War II, bakers used boiled beet juices to enhance the colour of their cakes. Thank god for food colouring!! For this recipe, you can use both liquid or gel food colouring. Liquid food colouring can be found in almost any grocery store. I do like how inexpensive it is and can be used for many different purposes. The only disadvantage I’ve found with liquid food colouring is that the colour is not very deep or pigmented. Therefore I’ve never really used it when baking. Gel food colouring on the other hand is my ultimate go to whenever I need it. It gives such a more vivid colour using a much smaller amount of colouring. For this recipe if you are using liquid food colouring, you will probably need to use the whole bottle to achieve the perfect red velvet colour. If you are using gel colouring, a couple of drops will be more than enough!


  • Servings: 85 mini cupcakes
  • Difficulty: Easy
  • Print


– 2½ cups of cake flour
– 1 tsp of salt
– 2 tbsp of cocoa powder
– 1½ cups of sugar
– 1½ cups of vegetable oil
– 2 eggs
– 2 tsp of pure vanilla extract
– 1 tsp of red gel food colouring
– 1 cup of buttermilk
– 1½ tsp of baking soda
– 2 tsp of white vinegar

– ½ cup of butter (room temperature)
– 4 ounces of cream cheese (room temperature)
– 1 tsp of pure vanilla extract
– 2 cups of icing sugar (sifted)


1) Preheat the oven to 350ºF. Ensure the rack is placed in the middle position in the oven.
2) Line the mini muffin tins with paper liners.
3) Sift together the cake flour, salt and cocoa in a small bowl.
4) In a stand mixer, blend together sugar and oil until combined. Add in the eggs.
5) Blend in the vanilla and gel food colouring.
6) Reducing the speed to low, add a third of the flour mixture. Mix until just combined. Add in a half cup of the buttermilk. Repeat these steps again ending with the flour mixture.
7) In a small bowl, combine the baking soda and vinegar. The mixture will foam. Add this mixture to the batter and mix for 10 seconds.
8) Add the mixture into the mini muffin tins, filling each ¾ full.
9) Bake the cupcakes for about 10-12 minutes. To check if the cupcakes are cooked, insert a toothpick into the center cupcake. If it comes out clean, the cupcakes are done.
10) To prepare the cream cheese frosting, combine the butter and cream cheese with a mixer until well combined. Add in the vanilla and icing sugar and combine until light and fluffy.
10) Cool cupcakes completely before topping with the cream cheese frosting!FullSizeRender (27)


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