Red Velvet cupcakes with vanilla buttercream frosting

Original blog post:

Recipe source: Betty Crocker

Time required: 2 hours

Yields: 24 medium cupcakes or 48 mini cupcakes

Tools required:

  • cup cake tray
  • beaters or mixer
  • hard spatula
  • flour sifter (optional)

Cupcake ingredients:

  • 2¼ C of flour
  • ¼ C of unsweetened cocoa
  • 1 TSP salt
  • ½ C unsalted butter (1 stick)
  • 1½ C granulated white sugar
  • 2 large eggs, at room temp
  • 2 TBSP red food colouring
  • 1 TSP vanilla bean paste
  • 1 C buttermilk – or 1 C regular milk mixed with 1 TBSP white vinegar
  • 1 TSP baking soda
  • 1 TBSP white vinegar (in addition to the portion used in the milk)

Frosting ingredients:

  • 3 C icing sugar
  • 51/3 TBSP butter (1/3 C), room temp
  • dash of vanilla bean paste (or 1½ TSP vanilla extract)
  • 2 TBSP milk
  • 1 TSP to 1 TBSP of lemon juice


  1. Pre-heat oven to 175°C / 350°F. Use centre rack.
  2. Line cupcake tray.In small bowl combine: flour, cocoa, and salt. Set aside.
  3. Measure out the milk and vinegar (or lemon juice), also set aside.
  4. In large bowl, beat the butter and sugar on Medium speed, until combined.
  5. Add eggs, beat 2 minutes until fluffy.
  6. Stir in food colouring.
  7. Stir in vanilla.
  8. On Low speed, beat in half of the flour mix until combined, then half of the milk.  Continue adding half of each until everything is added.
  9. Beat in baking soda and vinegar.
  10. Fill the cupcake liners about two-thirds.
  11. Bake 20 minutes for regular size or 13 minutes for mini.
  12. Let cool in pan 2 minutes, remove from pan, set on cooling rack for 1 hr.


  1. In large bowl, cream butter and icing sugar together.
  2. Add half of the milk, and mix well.
  3. Add vanilla.
  4. Add remainder of the milk.
  5.  Mix until you can no longer feel sugar granules.








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