Red Velvet Cupcakes


A sweet Southern classic, these dense, chocolaty cupcakes are as magical as they sound! Recipe by Pastry Chef Christa Nash with the Loveless Cafe

Servings: Makes 24 Cupcakes



  1. Preheat convection oven to 300°F (conventional 320°F). Line standard muffin tins with paper liners.
  2. Sift the flour, baking soda, cocoa, and salt into a bowl, whisk briefly to combine; and set aside.
  3. In an electric mixing bowl on medium speed, mix together sugar and canola oil until well blended.
  4. Add eggs, one at a time, scraping the bowl to ensure that they are completely incorporated.
  5. Add food coloring, vinegar and vanilla extract.
  6. Reduce to low speed. Add dry ingredients in batches, scraping sides of bowl to ensure batter is mixed well.
  7. Add buttermilk; scrape sides of bowl until incorporated well.
  8. Divide batter evenly among lined cups, filling each three-quarters full.
  9. Bake, rotating tins halfway through, until a cake tester in center comes out clean, about 20minutes. Transfer tins to a wire rack and cool completely before removing cupcakes.

*Be sure your cupcakes are cooled completely before you ice them with the cream cheese frosting

Cream Cheese Frosting



  1. On medium speed; mix cream cheese and butter together until soft and smooth. Scraping sides of bowl to be sure all ingredients are incorporated well.
  2. On low speed; slowly add sifted confectioners sugar in batches, scraping sides of bowl. Add the vanilla and beat until the frosting is light and fluffy, about 3 to 5 minutes.

Baking Tip: Do not use reduced fat or nonfat cream cheese.

Frost your cupcakes and enjoy!