Red Velvet Cupcakes

adapted from a recipe by Paula Deen


  • 2 1/2 cups all-purpose flour

  • 1 1/2 cups sugar

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 teaspoon cocoa powder

  • 1 1/2 cups vegetable oil

  • 1 cup buttermilk, room temperature

  • 2 large eggs, room temperature

  • 2 tablespoon red food coloring

  • 1 teaspoon white distilled vinegar

  • 1 teaspoon vanilla extract


  • Preheat the oven to 350℉. Line 2 (12-cup) muffin pans with cupcake papers.

  • In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

  • In a large bowl gently whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

  • Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

  • Divide the batter evenly among the cupcake tins about 2/3 filled.

  • Bake in oven for about 20 to 22 minutes, turning the pans once, halfway through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.