Red (or Green) Velvet Cupcakes

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This is by far the best Red Velvet Cupcake recipe I have had.  KA was in charge of making them for Becky’s Baby Shower.  We opted for green instead of red to coordinate the colors better for the shower.  Taste just as awesome!  The frosting is so good, I could eat a bowl of it, by itself.  Using the mason jars for presentation turned out to be a great idea and everyone loved them!! 

Recipe courtesy Terri Wahl via Show: Throwdown With Bobby Flay


For the cupcakes:

  • 15 1/2 ounces all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons unsweetened cocoa powder
  • 1 1/2 cups vegetable oil
  • 13 ounces granulated sugar
  • 1 1/4 cups buttermilk
  • 3 eggs
  • 2 tablespoons plus 2 teaspoons red food coloring
  • 1 1/4 teaspoons vinegar (white or apple cider can both work)
  • 1 1/4 teaspoons vanilla extract
  • 1/8 cup water

For the cream cheese frosting:

  • 1 1/2 pounds cream cheese, room temperature
  • 1 pound butter, room temperature
  • 2 pounds powdered sugar, sifted
  • 1 tablespoon vanilla extract


For the cupcakes:

Preheat oven 350 degrees F.

Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.

In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.

For the cream cheese frosting:

Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.

The frosting can be used right away, or stored in the refrigerator up to a week.

Frost cooled cupcakes with the cream cheese frosting.

*Note:  Batter will seem really wet.  It’s good.  Go with it.

For the assembly in the mason jars, cut the cupcake in half.  Place bottom half in jar, pipe layer of frosting, break top half of cupcake into pieces and place on top of frosting.  Pipe top layer of frosting.  Adorn with sprinkles if you like.  Put top on mason jar and decorate with a ribbon, ya know, if you have the patience and will-power to do so … you could just eat it all up … it IS the best cupcake ever!


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