Red Velvet Cupcakes 

(recipe adapted from Martha Stewart)

Makes 12 Cupcakes


1 1/4 cups flour, sifted
1 tbs unsweetened cocoa powder
½ tsp salt
½ cup sugar
½ cup (1 stick) butter, room temp
1 egg, room temp
1 tsp red food color
½ tsp pure vanilla extract
½ cup buttermilk
¾ tsp baking soda
1 tsp distilled white vinegar


  1. Preheat oven to 350°F. Line standard muffin tins with paper liners.
  2. Sift the cake flour and cocoa into a bowl. Add in salt and mix together.
  3. In another bowl, mix the sugar and butter until combined. Using an electric mixer, on medium, whisk in egg, beating until incorporated. Mix in food color and vanilla. *Tip: Using plastic wrap to cover up the bowl will help contain the red dye/batter and prevent it from getting all over the place.
  4. Reduce mixer speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir the baking soda and vinegar together in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
  5. Divide batter evenly among lined cups (comes out to be about ¼ cup each), filling each three-quarters full.
    *Tip: Try to limit the amount of time the batter sits out after everything is mixed. If left out too long, the cupcakes can become dense.
  6. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 15-20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

Cream Cheese Frosting

½ cup sugar
8 oz. of  Philadelphia Cream Cheese, room temperature
½ tsp of vanilla extract

Whip all of these together until smooth.


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