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Red Velvet Cupcakes

Active Time: 2 Hour 15 Minutes

Total Time: 2 Hour 15 Minutes

Serves: 24


Red Velvet Cupcakes


  • Prepare Cupcakes: Preheat oven to 350°F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside.
  • Combine oil and granulated sugar in large mixing bowl with an electric mixer on medium speed. Blend in vinegar and vanilla. Add eggs, one at a time, beating until well blended after each addition. Add red food coloring; beat until combined.
  • Combine flour, cocoa powder and baking soda in medium bowl. Add to sugar mixture alternately with buttermilk. Beat on low speed until blended after each addition. Divide batter evenly into prepared cups.
  • Bake 20 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; cool completely on wire racks.
  • Prepare Frosting: Place cream cheese and butter in medium bowl; beat with an electric mixer on medium speed 1 to 2 minutes or until creamy. Gradually add confectioners' sugar and vanilla; blend until smooth.
  • Frost tops of cupcakes with frosting. Garnish with pecans, if desired.


Serving Size: 24 servings (1 cupcake each)
  • Calories 309kcal -
  • Total Fat 14g -
  • Saturated Fat 5g -
  • Cholesterol 40mg -
  • Sodium 100mg -
  • Carbohydrates 44g -
  • Fiber 1g -
  • Protein 4g -