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Red Velvet Cupcake Batter

Prep Time 25 mins
Cook Time 18 mins
Course Dessert
Servings 24 cupcakes


Cupcake Batter

  • 2 1/2 cup All Purpose Flour
  • 1 1/2 Cup Granulated Sugar
  • 2 Tbsp Cocoa powder
  • 1/2 tsp Salt
  • 1 Cup Canola Oil
  • 2 Egg
  • 1 tsp Vanilla
  • 1 Cup Buttermilk
  • 2 Tbsp Liquid Red Food Coloring
  • 1 tsp Baking Soda
  • 1 tsp White Vinegar

For decorating

  • 1 Tbsp cocoa powder


Dry Ingredients

  • In a large bowl combine the dry ingredients: flour, salt, and cocoa. Set aside

Wet Ingredients

  • In a medium bowl combine the buttermilk and red food color. Set aside

In Mixer

  • In the bowl of an electric or stand mixer combine oil, sugar and vanilla. Add eggs and mix on low for 3 minutes.
  • With mixer on low speed alternate adding flour and buttermilk mixture, starting and ending with a flour addition.
  • In a small dish combine the baking soda and vinegar. Add this to cake batter. Fold in and mix until just incorporated.


  • Using a 2 oz scoop or 1/4 cup measuring cup portion batter into cupcake wells.
  • Line cupcake pan with paper liners. This batch size makes approx 22 cupcakes, or 2- 8 inch cake rounds.
  • Bake at 325° for 20-25 minutes for cupcakes, or 30-35 minutes for cakes.
  • Allow to cool completely before frosting.
  • If you would like to top your cupcake with Red Velvet crumbs, take one cupcake and remove the paper. Gently crumble it into fine crumbs. Set it aside for decorating.