Red Velvet Cupcakes Recipe

This recipe right here is the one that started it all for me. It’s the recipe that helped me find my purpose. It’s the recipe I am known for...my Red Velvet Cupcakes. 

One day, 9 years ago I decided to make cupcakes. I remember there was no special occasion. It was just because I wanted to. Well actually it is because I just wanted to eat some cake! But now it is crazy to think that this one day changed everything for me. 

These cupcakes are fluffy, moist with a tangy cream cheese buttercream. 

Now red velvet is a weird recipe, right? What is it? Vanilla? Chocolate? Both? Neither? It’s delicious for sure! Super easy, fast, kid friendly recipe! I recently had my 4 year old son help me bake these and he had a blast! I will be sharing some photos in my gallery. So be sure to check them out!

The More You Know:

Buttermilk gives the cake creaminess, moisture and a little tang. If buttermilk is not an ingredient you have often there is a substitution for it: 1 Tablespoon of white distilled vinegar or lemon juice with the rest being whole milk. For example: this recipe calls for 1 cup of buttermilk. So you would grab your measuring cup (for liquids) , add 1 tablespoon of vinegar then pour whole milk until you reach the 1 cup line. 

White distilled vinegar is a must have in a red velvet recipe. You will not taste it at all but it does help with the texture of the cake. It works with the baking soda to give it that perfect rise and texture you want for a cupcake.

You can scoop, spread, or pipe your buttercream on your cupcakes! Add any sprinkles, cake crumbles, or decoration of your choice! Valentines Day will be here soon, try this recipe out for your honeys or kiddos.

Give this recipe a try and tag me on Instagram! Be sure to check out my must-haves on my Pinterest page as well!

XOXO