Baking has always been a pass-time for me & I have been making these red velvet cupcakes for a few years. Now let me tell you…they are a huge hit! I have had more & more pleads & cries to bake these again, so I thought I would share my recipe & baking steps so you can try these out yourself!



2 ½ cups        All purpose flour

1 ½ cups         White granulated sugar

1 tsp                Baking soda

1 tsp                Salt

3 tbsp             Cocoa powder

1 ½ cups          Vegetable oil

1 cup                Buttermilk (room temperature)

2 tbsp              Red food colouring

1 tsp                 White vinegar

1 tsp                 Vanilla extract

1                       Vanilla bean (scraped)

2                      Large eggs



2                      Blocks of cream cheese

2 sticks           Butter (softened)

1                       Vanilla bean (scraped)

4 cups             Confectioners (powdered) sugar


Note: If you do not have vanilla beans, you can substitute for vanilla extract.



Preheat your oven to 350 degrees fahrenheit. While the oven is heating, sift together the flour, sugar, baking soda, salt & cocoa powder in a medium sized bowl.


Beat together the vegetable oil, buttermilk, food colouring, vinegar, vanilla extract, vanilla bean & eggs. If you aren't familiar with using a vanilla bean in your baking, no worries. Simply cut the vanilla bean down its centre & open the bean with the blade of your knife. Glide the knife from one end of the bean to the other, scraping the little black bits out & place them into your bowl. It's that easy!

Now, I know you're probably wondering why your liquid mixture looks pink and not red. Not to fear, the cocoa powder that you have mixed into the dry ingredients will help deepen the colour.


Add the dry ingredients to the wet ingredients. You want to add the dry ingredients in slowly so the powder doesn't go everywhere & your kitchen isn't a disaster. Make sure you mix the ingredients together until there are no lumps & you have a smooth consistency.


Line your cupcake pans & fill them half way with the batter. You want to leave room in the cups for when the cake rises so make sure you do not fill the cups all the way up. This recipe can usually give me 24 large cupcakes but this time I made mini cupcakes as well.


Bake the large cupcakes for 20 to 23 minutes in your 350 degree oven. Check with a toothpick to see if they're done at the 20 minute mark. If you decide to make mini cupcakes, bake them for 10 to 13 minutes in a 325 degree oven. Check the mini's after 10 minutes in the oven. Remove them from the oven & let cool. In the mean time...lets make the icing.


Cream together the cream cheese, butter & vanilla bean for 5 minutes with your mixer. Slowly mix in portions of the confectioners sugar. Once all the ingredients are together, mix on high for 2 minutes. Remember to keep this icing in a cool place because it can melt & become gooey.


Ice your cupcakes. Make sure your cupcakes are completely cooled before icing. I am not a professional cake decorator so I usually pipe the traditional swirl on the cupcakes. For special occasions I like to add some silver eatable beads or gold eatable glitter for final touches.

Voila, you're done!