Red Velvet Cupcakes
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Cook time: 
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Yields: 30-35 cupcakes
Velvety smooth and delightfully chocolatey! Adapted from “The Confetti Cakes Cookbook” by Elisa Strauss.
  • 3½ cups cake flour
  • ½ cup unsweetened cocoa (not Dutch process)
  • 1½ teaspoons salt
  • 2 cups canola oil
  • 2¼ cups granulated sugar
  • 3 large eggs
  • 3 tablespoons (1½ ounces) red food coloring
  • 1½ teaspoons vanilla
  • 1¼ cup buttermilk
  • 2 teaspoons baking soda
  • 2½ teaspoons white vinegar
  1. Preheat oven to 350°F.
  2. Prepare cupcake pans with liners.
  3. Whisk cake flour, cocoa and salt in a bowl.
  4. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
  5. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
  6. Divide batter among liners, filling to three quarters full, place in oven and bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans 10 minutes. Then remove from pans. Cool completely before frosting or filling cupcakes.
Our version uses less food coloring than the original. If you only have gel food coloring use ½ teaspoon dissolved in 3 tablespoons of water.
Nutrition Information
Serving size: 1 cupcake
Recipe by Bake 2 The Future at