Red Velvet Cupcakes

Red Velvet Cupcakes Recipe
Oxmoor House
All of the key ingredients for a traditional red velvet cake—cocoa, buttermilk, vinegar, and red food coloring—are here in these colorful cupcakes. They will be a hit for Christmas, Valentine's Day, the Fourth of July, or any other special occasion where red and white are the colors of choice.


1 dozen (serving size: 1 cupcake)

Recipe from

Oxmoor House

Recipe Time

Prep: 11 Minutes
Cook: 16 Minutes
Other: 30 Minutes

Nutritional Information

Calories 200
Fat 7.3 g
Satfat 3.6 g
Protein 4.1 g
Carbohydrate 29.9 g
Cholesterol 32 mg
Iron 0.7 mg
Sodium 252 mg
Caloriesfromfat 33 %
Fiber 0.5 g
Calcium 30 mg


3/4 cup granulated sugar
2 1/2 tablespoons vegetable shortening
1 large egg
1 cup all-purpose flour
1 1/2 tablespoons unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
1 tablespoon red food coloring
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Cream Cheese Frosting


Preheat oven to 350°.

Place 12 paper muffin cup liners in muffin cups. Set aside.

Combine granulated sugar and shortening in a bowl; beat with a mixer at medium speed until well blended. Add egg; beat until creamy.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a medium bowl. Combine buttermilk and next 4 ingredients in a small bowl. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture, stirring with a whisk just until smooth. Spoon batter evenly into prepared muffin cups. Bake at 350° for 16 to 18 minutes or until a wooden pick inserted in center of cupcake comes out clean. Cool completely on a wire rack.

Spread about 1 1/2 tablespoons Cream Cheese Frosting over tops of cupcakes.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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