Skip to main content

Red Velvet Cupcakes

Red Velvet Cupcakes




24 Cupcakes


45 minutes


0 0 votes


  • 2-1/2 cups all-purpose flour, sifted
  • 1-1/2 cups sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1-1/4 cups Mazola® Vegetable Oil
  • 1 cup buttermilk (at room temperature)
  • 2 eggs, lightly beaten
  • 1 bottle (1 ounce) food colouring, red
  • 1 teaspoon white vinegar
  • 2 teaspoons pure vanilla extract
  • Frosting, for spreading
  • Sprinkles, coloured sugars, candies, nonpareils, fresh berries, chopped nuts, etc. for garnish



  1. Preheat oven to 350°F. Line 24 muffin cups with baking cups; set aside.
  2. Mix flour, sugar, cocoa powder, baking soda, and salt in a large bowl of an electric mixer.
  3. Whisk together oil, buttermilk, eggs, food colouring, vinegar, and vanilla in a medium bowl until thoroughly mixed. Add wet ingredients to dry, mixing well, until smooth and thoroughly combined. Distribute cake batter evenly into cups of prepared pans, filling each 2/3 full.
  4. Bake 22 to 25 minutes or until a toothpick inserted in center comes out clean. Cool 8 to 10 minutes in pan. Remove cupcakes from pans; cool completely. Frost and garnish each cupcake as desired.


0 0 votes
Recipe Rating
Notify of
0 Reviews
Inline Feedbacks
View all reviews