My Favorite Red Velvet Cupcakes

My Favorite Red Velvet Cupcakes

God sure does have a clever sense of humor, wouldn’t you say!?


Here’s how I know:  I’m dating a faaaaantastic man who… doesn’t know the difference between a pie and a cake… a muffin and a cupcake.

Funny, right?  This has to be a joke… right?


Ok.  To be fair.  It’s not that he doesn’t know the difference… it’s just that he mixes them all up all the time.  Maybe it makes me a little crazy.  Maybe it goes a little something like this:

Me:  Simon,  what do you want for your birthday?

Simon:  A giant pie!

Me:  A pie?  You mean you don’t want a big ol’ chocolate cake?

Simon:  Oh!  Wait!  No…. I want a cake.  Wait… cakes are the big, multi-layered things with all the frosting.  Yes.  I want that.

Me:  Cake.  Not pie.  Cake.  Ok.


Me:  Hey Simon!  What do you want for breakfast?

Simon:  Cupcakes!

Me:  You mean muffins, right?

Simon:  Ooh yea.  Muffins.  Yeaaaaah.  They have the same shape!  It’s confusing.

Me:  I know.

Ok… maybe these two conversations are a bit of an exaggeration.  But seriously friends… they’re not that much of an exaggeration.  This happens to me, and I don’t see an end in sight.  Very funny God.  Luckily I have a very keen sense of humor too.  Ha.

Perhaps making up for his mix-ups, Simon is one hell of a cupcake decorator.  Seriously.

Now, I’d like to introduce you to my absolute favorite Red Velvet Cupcake recipe with Cinnamon Cream Cheese Frosting.  Wait… muffins.  No, cupcakes.  No… definitely cupcakes.  I know this.

My Favorite Red Velvet Cupcakes

My Favorite Red Velvet Cupcakes

Believe it or not, I haven’t always been the biggest fan of Red Velvet Cupcakes.  I thought they always tasted, well… red.

This Red Velvet Cupcake recipe comes from The Hummingbird Bakery Cookbook.  All of the cupcakes I’ve tried from this book so far have been a tremendous success.  What makes this recipe so lovely, is the hearty but not overpowering amount of cocoa powder.  It’s just enough to tint the cupcake a sultry brownish-red and to tone down the red flavor that always turns me off.  Buttermilk works to make the cupcakes just the right softness and combined with Cinnamon Cream Cheese frosting… shut up… so good!

This recipe makes one dozen cupcakes.  Double the recipe and you’ll have either two dozen cupcakes, or enough batter to make 2 9-inch layer cakes.  Brilliant!

My Favorite Red Velvet Cupcakes

My Favorite Red Velvet Cupcakes

recipe from Hummingbird Bakery Cookbook

makes one dozen cupcakes, double recipe to make 2 9-inch layer cakes

Print this Recipe!

4 Tablespoons unsalted butter, at room temperature

3/4 cup sugar

1 egg

3 Tablespoons unsweetened cocoa powder

2  Tablespoons red food coloring

1/2 teaspoon vanilla extract

1/2 cup buttermilk

1 cup plus 2 Tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons distilled white vinegar

Place a rack in the upper third of the oven and preheat oven to 350 degrees F.

In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes.  Turn mixer to high and add  the egg.  Scrape down the bowl and beat until well incorporated.

In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste.  Add to the batter, mixing thoroughly until completely combined.  You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Turn mixer to low and slowly add half of the buttermilk.  Add half of the flour and salt and mix until combined.  Scrape the bowl and repeat the process with the remaining milk and flour.  Beat on high until smooth.

Turn mixer to low and add baking soda and white vinegar.  Turn to high and beat a few more minutes.

Spoon batter into a paper lined cupcake baking pan and bake at 350 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.

Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.

Cinnamon Cream Cheese Frosting

adapted from Hummingbird Bakery Cookbook

double recipe to frost a 2 layer 9-inch cake

2 1/3 cups powdered sugar, sifted

3 Tablespoons butter, room temperature

4 ounces cream cheese, cold (I used room temperature)

scant 1/4 teaspoon ground cinnamon

Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment.  Mix on medium-slow speed until it comes together and is well mixed.

Add the cream cheese all at once and beat on medium to medium-high until incorporated.

Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.

Do not over-beat as the frosting can quickly become runny.

279 thoughts on “My Favorite Red Velvet Cupcakes

  1. Ah, I’m so happy you’ve found a nice guy to date! Seriously, I awed outloud when I read that. Good for you!

    And the cupcakes… oh my how I love red velvet cake. My mom recently made them in cake form, and they were just gorgeous. Maybe some day I will try you recipe and take them to my mom. :)

  2. I’m up for cupcakes for breakfast. Yum! Thanks for sharing the recipe. I’ve never had red velvet cupcakes before and they sound yummy with your frosting. :)

    1. At first, I didn’t want this to be true. But after looking at some photos of him, I have to agree–indeed, we have similar eyebrows & foreheads. You got me. I’ll take it as a compliment.

  3. delish and soo cute–very impressed with simon’s piping skills too-geez, some people are naturals@ this stuff! fantastic cupcakes thanks for sharing

  4. haha, sounds like my boyfriend sean…but more like, “you know those delicious, fruit and chocolate and sugar and butter and goodness? those, yeah…”

    and the cupcakes, expertly frosted ;)

  5. yay! I’d say you might have a keeper there – works wonders with that pastry bag! I can’t wait to try out this recipe too! Everything I’ve made from your blog thus far has been absolutely delicious!

  6. Yum! These look so fantastic! My husband is a chef and speaks cookies, cakes and pies fluently but he gets dresses and skirts mixed up. Seriously. If I’m wearing a skirt he’ll say ‘nice dress’.

  7. My stomach is growling and my mouth is watering! I absolutely must make these soon. The thought of cinnamon cream cheese frosting has sent me totally over the edge!!

  8. I’ve been visiting this site for a quite a while but haven’t posted yet and decided that red velvet cupcakes (my favorite!) warranted a first post. Especially with the cream cheese frosting, probably would be good on carrot cake too maybe. Hehe Simon seems like a sweetheart and even though he doesn’t know the difference between a cupcake and a muffin (honestly sometimes I can’t tell the difference.. haha) you guys make a good pair. You bake the treats and he frosts them!

  9. Generally speaking, I’m not a fan of red velvet cake or cupcakes (no wait, muffins!), which always depresses my husband and those Southerners in our respective families. Still, in the interest of being all familial-like, and because you said these were good, I think I’ll try these for the hubby’s birthday this year. I trust you!

    Oh, and BTW? The boy is cute – and how fabulous is it that he’s handy with a pastry bag?!? You lucky girl you. ;)

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