You can’t go wrong with red velvet cupcakes, topped with a fluffy crown of cream cheese frosting, an elegant addition to any party spread.

Yield: 12 cupcakes

Difficulty Rating: Easy
Recipe From: Tennessee Home and Farm


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1½ cups vegetable oil
  • 1 cup buttermilk at room temperature
  • 2 large eggs at room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract

Cream Cheese Frosting:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar, sifted
  • nuts, chopped for garnish, optional

Tips & Notes

The reaction of acidic vinegar and the buttermilk tends to turn the cocoa a reddish brown and enhances the food color.



  1. Preheat the oven to 350 degrees.

  2. Place paper cupcake holders in two muffin sheets.

  3. Sift together flour, sugar, baking soda, salt and cocoa powder in medium bowl.

  4. Gently beat together oil, buttermilk, eggs, vinegar and vanilla, then beat in food coloring.

  5. Add the dry ingredients a little at a time and mix until thoroughly combined.

  6. Pour into cupcake holders until two-thirds filled.

  7. Bake for 10-12 minutes. Turn pans and bake another 10-12 minutes. Test with toothpick. Remove from oven and cool completely before frosting.

  8. For frosting, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and beat at low speed until it is mixed in. Mix at high speed until light and fluffy.

Recipe From: Farm Flavor -

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  1. Jessy @ Farm Flavor says:

    Linked up at Skip to My Lou’s Made by You Monday:

  2. Jessy Yancey says:

    Linked up at 733’s Sugar & Spice: