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Red Velvet Cupcakes Made Easy

Red Velvet Cupcakes Made Easy

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These delicious cupcakes are easy to make if you follow a few simple steps

Red velvet cake (yellow cake flavored with cocoa powder and colored with red food coloring) is notoriously moist and delicious. It makes a wonderful layer cake, but it is perfect for cupcakes, too. Though you can make red velvet cupcakes completely from scratch, we love this recipe because it uses a simple shortcut that yields good results: instead of measuring out dry ingredients, substitute a boxed cake mix.

You can use any boxed yellow cake mix that you like; just mix it with water (as directed on the box), ½ cup of unsweetened cocoa powder, 3 eggs, ½ cup of margarine, and 1 tablespoon of red food coloring. Then, bake the batter in two paper-lined cupcake pans in a 350 degree F oven.

When the cupcakes come out of the oven, cool them on a wire rack. When they are completely cool, frost them with an easy icing, made by mixing cream cheese, vanilla extract, and confectioners sugar to the desired consistency and taste.

Click here for the full recipe.

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.

Red Velvet Cupcakes

Ruby-hued red velvet cake topped with a rich cream cheese frosting has been a favorite American dessert since the turn of the last century. The Adams Extract Company claims to have created the “original” red velvet cake in the 1920s. However, The Waldorf Astoria Hotel in New York City also claims it is the birthplace of the red velvet cake, with it being a popular menu item in the 1950s. This red velvet cupcakes recipe was inspired by this sweet history.

One of the lingering questions about the typical ingredients in a classic red velvet cake surrounds the use of white vinegar in the batter. During World War II baking staples like sugar and butter were rationed, and some bakers began adding beets or beet juice to their cakes. The red from the beet juice made the cakes more appealing, and the beets also acted as a filler and kept the cakes moist. However, when beet juice is in too alkaline of an environment, it tends to bake into a bluish hue rather than the red velvet color we associate with this cake.

By adding vinegar to the baking soda in the recipe, the environment becomes more acidic, resulting in a beautiful red cake. Although, nowadays most bakers tend to use red food coloring which isn't reactive to pH changes, the tradition of adding vinegar to this cake remains.

This recipe is a variation on the classic red velvet cake in the form of single-serving cupcakes. They are perfect for creating a cupcake display at a party!

  • MIX BATTER: Sift together your dry ingredients. Whisk together the wet ingredients. Then combine the dry and wet ingredients until smooth.
  • BAKE CUPCAKES: Divide the batter into cupcake liners and bake the cupcakes for about 16 minutes.
  • COOL AND FROST: Cool cupcakes until room temperature and generously frost with cream cheese frosting.

For these cupcakes, I used a large closed star tip for frosting the cupcakes with cream cheese frosting. Then, I crumbled up one un-frosted cupcake into crumbs and sprinkled them on top of the frosting. Lastly, I added a few heart sprinkles.


Preheat oven to 350°F. For the Cupcakes, beat cake mix, sour cream, water, oil, food color, eggs and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans cool completely.

For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Frost cooled cupcakes with frosting.

Moist Red Velvet Cupcakes

Every baker needs that one Moist Red Velvet Cupcakes recipe that we could rely on. Here’s presenting my personal foolproof recipe which never fails. Moreover, these are super moist and amazingly delicious. Thus, this red sponge is full of simple flavors, light & fluffy. These Moist red velvet cupcakes can be combined with any frosting as well as served without any frosting. These are truly the best red velvet cupcakes you will come across

Moist red velvet cupcakes Moist red velvet cupcakes

How To Make Red Velvet Cupcakes

Firstly, are you in search of a good moist red velvet cupcake recipe ?? I was in search of it for a long long time until I discovered making changes to my own recipe would yield the perfect light red velvet cupcakes.

I like my cupcakes to be super moist & fluffy and therefore, this recipe will help you achieve it. So let’s get started


Before I begin, I’d like to let you know that it is not necessary to add loads of liquid color to your batter, however, a good gel color can also help you achieve that vibrant red color. For me, the extra red gel color by Magic colors is perfect. However, you can use whatever gel color is available as long as it promises to be extra efficient. A good 8- 10 drops of gel color helps you get that vibrant red. Personally, I don’t like it too dark so I stick to 5-6 drops.

Cocoa Powder

Secondly, the lighter the cocoa powder, the brighter your cupcakes. I always use unsweetened light brown cocoa powder for red velvet cupcakes as it avoids making my batter brownish red. Also, going overboard with the amount of cocoa powder can make your cake dense which is not what we looking for. Common brands available are: Weikfield & Cadbury

Moist red velvet cupcakes

Welcome To My Online Cookbook

Welcome, everyone, to my online cookbook. Here you won’t find any ads or paid endorsements. You will find all my easy recipes, the things I cook at home every day, and if I mention a product it’s because I want everyone to get the best results with my recipes. There are no paid endorsements here. I’ve had a passion for cooking all my life and my goal has always been the same. Well, actually I have three goals whenever I cook: Make it healthier, make it easier, and make it faster. Whenever I can make a recipe quick & easy and healthy, I want to share it. Having been a working woman all my life, I needed what most other people need: healthy recipes that are quick and easy, especially dinner recipes with simple ingredients most of us have at home.

Even when I was working long hours hosting and working on the Jenny Jones Show, I still made time to cook my own healthy meals. These days, I feel extremely fortunate that I can spend all my time doing what I love. I created Jenny Can Cook as a place to share my own healthy recipes with everyone from experienced cooks to novices in the kitchen. My healthy lifestyle is what motivates me to create healthy and easy recipes and especially healthy dessert recipes because I do love my sweets.

I’m not a health food nut – I’m just doing the best I can to create clean recipes that I feel good about eating. But they have to taste great so I basically work on reducing the bad stuff and increasing the good stuff. For example, with dinner recipes, I focus on using healthy fats and incorporating lots of vegetables. My best desserts usually have less sugar than most and added fiber where it works. Most of my cookies are made with whole grains and I often replace chocolate chips with dark chocolate chunks.

Keeping it simple is also important. Any time I can make something easier to cook, I do it. So you’ll see lots of easy recipes here where everything goes into one bowl or one pan, like my most popular lemon brownies or easy homemade granola. And I’m always working on creating simple recipes that have just a few ingredients. When I can make a simple, easy recipe it’s usually the one people use the most, like my quick and easy mac & cheese or salmon patties. It’s all about clean eating.

I especially love to bake so it’s really important to have healthy dessert recipes because I enjoy something sweet after every meal and it’s always homemade… from my hugely popular quick & easy chocolate cake to my homemade cinnamon rolls that everyone seems to love, and both recipes are made with no butter. For anyone wanting to avoid butter, you will find a lot of delicious healthy desserts with no butter including cakes, pies, and cookies without butter. In fact, I created a separate category just for those sweets made without butter to make those healthy cookies and cakes easy to find. Just look for the Baking Without Butter recipe category.

I am also a student of nutrition and I know how crucial it is to eat vegetables every day. They are the lifelines to good health and many of my dinner recipes have vegetables built in, like my one pot chicken veggie pasta loaded with high antioxidant vegetables and my pork tenderloin with roasted vegetables. These are both super healthy meals with the anti-aging benefits of a variety of vegetables.

My own favorite meals have to be Polish food. That’s my heritage and I grew up on Polish Cabbage Rolls (Gołąbki) and Pierogi. My sister and I learned to cook from our dad and we even had our own traditional Polish costumes. People seem to enjoy my Polish family recipes and I am always working on the next Polish meal to post but it has to be the healthiest I can make it. I am surprised how many Polish people visit my site and even leave comments in Polish. I love it!

The satisfaction I get just knowing that others appreciate my healthy recipes and are cooking healthy foods and meals at home is all the reward I need. I will never sell anything on this site. My only goal is to motivate more people to cook at home, making good nutrition and healthy eating a priority.

A lot of people may not realize that eating healthy meals doesn’t mean tofu and rice cakes. You don’t have to give up your favorite comfort foods… just change the way you make them. Maybe some day soon, instead of saying, “Aren’t you Jenny Jones, the talk show host?” they will be saying, “Aren’t you Jenny Jones, the healthy home cook? I love your recipes!”

I strive to make my recipes as simple as possible and I’m rewarded when even novice cooks write to say they have never baked before and are baking homemade bread for the first time in their lives. Cooking is fun for me and I always add a bit of humor to my cooking videos. If I can make you smile and then you try one of my recipes, it’s a double win for me… bringing you some fun and some good food, too.

Thank you for visiting Jenny Can Cook and please continue to send your feedback (and photos!). I never expected my recipes to be so popular and wish I could answer every question but I simply can’t keep up. Between my youtube videos and my website, I have around 60,000 visitors a day. Many people seem surprised saying, “You have the best recipes on the web – recipes that work.” That’s because I am not a recipe developer, just a home cook sharing what I make at home every day. So thank you all for trusting me. It’s the best feeling in the world to know that what I do is making a difference.
Jenny Jones

Red Velvet Cake Mix Cupcakes

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Ingredients for the best red velvet cupcakes

  • 1 1/3 cups Cake Flour (You can find an great recipe here to make cake flour. )
  • 2 Tablespoon Cocoa Powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 Cup Butter Softened at room temperature
  • 1 cup Sugar
  • 1/4 cup Vegetable Oil
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • Red Gel Food Coloring
  • 2/3 cup Buttermilk

Red Velvet Cupcakes


Red Velvet Cake (scratch recipe)

  • 2 1/4 C. flour
  • 1/2 C. cocoa powder unsweetened
  • 1 1/2 tsp baking soda
  • 1/2 tsp. salt
  • 1 1/4 C. butter
  • 2 C. sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • 1 C. sour cream
  • 1/2 C. milk or buttermilk
  • 1 oz. red food coloring liquid not gel



Preheat oven to 350°F. For the Cupcakes, mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans cool completely.

For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes with Frosting.

Watch the video: Мъфини 1 част (July 2022).


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