Moist Red Velvet Cupcakes

Moist Red Velvet Cupcakes

MarieLizette 1

"A moist chocolate cupcake with a distinctive red color."


24 servings yields 2 dozen
Serving size has been adjusted!

Original recipe yields 24 servings



  • Prep

  • Cook

  1. Preheat your oven to 350°F
  3. In a large mixing bowl, cream together the butter, sugar and eggs till light and fluffy. (Approximately 5 mins.)
  4. In separate bowl mix the cocoa and food color into a paste(this paste is what keeps the red color intense).
  5. Add the red paste to the creamed butter mixture.
  6. In a separate bowl, sift together the flour, baking soda and salt.
  7. In another bowl (or measuring cup) whisk together the buttermilk, vanilla yogurt, vanilla extract Kahlúa® Liqueur, and vinegar.
  8. Alternately add the dry flour mix and the wet buttermilk mix to the creamed butter mixture, one-third at a time. (Be sure to mix well and scrape the bowl after each addition.)
  9. Spoon the batter into cupcake cups, filling cups only half way (this batter will rise) and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. DO NOT OVER BAKE!!
  10. Remove from the oven, cool on a rack, and frost as desired.
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