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Day 140 – Classic Red Velvet Cupcakes

18 Dec

Seriously.  It’s about time for a Classic Red Velvet Cupcake (recipe below from On Sugar Mountain).  Right?  Is anyone else surprised that I managed to make it 139 days without a red velvet cupcake?!  I am!  There are so many varieties of this classic cupcake.  I’ll be trying at least a few of them!

Red-Velvet-Cupcake     Mini-Red-Velvet

The cupcakes are dense and sticky, with a crispy top.  They don’t have a very strong flavor of any kind. It is sweet, but not strong.

Note: These are the brightest red that I’ve ever had in a Red Velvet. It didn’t get any darker while it baked.


The frosting is smooth and creamy.  It’s very sweet and even, much like a typical cream cheese frosting.  I only added about 4 ½ cups of powdered sugar, not the 6+ that it called for.

Frosted-Red-Velvet     Mini-Frosted-Red-Velvet

The frosting brings out the sweetness in the cupcake. It’s just a sweet morsel of a cupcake. Not distinct or strong flavors.

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4
  • Overall Taste: 3.5
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 18.5


Classic Red Velvet Cupcakes (recipe from On Sugar Mountain)


  • 2 1/2 cups flour
  • 2 cups sugar
  • 1 tbsp cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1 tbsp vinegar
  • 1 tsp vanilla
  • red food coloring

Cream Cheese Frosting:

  • 1 cup butter, at room temp
  • 8 oz cream cheese, softened
  • 6-7 cups powdered sugar
  • 1 tsp vanilla

For directions visit On Sugar Mountain.

*Tomorrow: Chocolate Cupcakes with Mint Chocolate Chip Frosting*

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