Red Velvet Cupcakes with Vanilla Buttercream Frosting Recipe
Cook time
Total time
Serves: 12 cupcakes
  • 1 cup + 3 tablespoons cake flour (150 g)
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup + 1 tablespoon granulated sugar (135 g)
  • ⅓ cup vegetable oil * (77 ml)
  • ⅓ cup + 1 tablespoon buttermilk (95 ml)*
  • 1 egg, large
  • ½ teaspoon pure vanilla extract
  • A few drops of gel-based red coloring *
For vanilla buttercream icing:
  • 1 cup unsalted butter (2 sticks; 226 g)
  • 3 cups confectioners’ sugar (375 g)
  • 2 tablespoons whole milk (30 ml)
  • 1 teaspoon pure vanilla extract
  1. 1. First, line the cupcake pans with paper cases. Individual cupcakes are smaller than muffins. Today I am using silicon cups.
  2. 2. In a large bowl, sift flour, cocoa powder, baking soda, and salt. Stir a little and set aside.
  3. 3. In a mixing bowl, add in the vegetable oil and caster sugar. Then whisk until combined. Now add in an egg and beat until incorporated. Then pour in buttermilk. If you don't have buttermilk, with milk and lemon juice you can make a substitute. And add in vanilla extract and red food coloring. Today I am using gell-based food color. Be careful not to overuse. It is stronger than liquid colors. And whisk until homogenous.
  4. 4. Make a well in the dry ingredients and pour in the wet mixture in the center. And with a spatula fold until smooth.
  5. 5. Divide the batter among the lined cups. Fill only ⅔ of the cup. Bake at 355 degrees F (180 C) for about 20 minutes or until an insulted wooden stick comes out clean. Out of oven, cool completely in the pan.
  6. 6. For the buttercream icing, in a mixing bowl add in butter and half of the confectioners’ sugar. On a medium high speed, blend until smooth. Then add in vanilla extract, remaining confectioners’ sugar, and milk and beat until creamy. It should have spreading consistency.
  7. 7. With a large star pastry tip, pipe on the top of the cupcakes. Use food color at your discretion. And decorate with your choice of edible sugar sprinkles.
1. Use vegetables oil without strong aroma. Never use extra olive oil for this recipe.

2. If you don't have buttermilk, you can make substitute with 93 ml whole milk and 7 ml lemon juice (or white vinegar). Mix well two ingredients together and let it rest for 5 minutes.

3. If you use less strong liquid based coloring (such as French Vahine colorants alimentaires), add ½ oz (15ml).
Recipe by Eugenie Kitchen at