Jaime’s Red Velvet Cupcake Recipe

We are still unpacking, but today I wanted to share with you a southern inspired recipe.  Hopefully, we will be unpacked soon so that we can stop tripping over boxes get back to cooking and crafting.

Today I am very excited that my husband Jaime generously agreed to let me share his red velvet cake recipe (altered a bit to make red velvet cupcakes) and his easy cream cheese frosting recipe.  Many of Jaime’s friends request that he make his red velvet cake for celebrations and special occasions and he has been doing so for years.  But for the first year or so that we were dating, while I heard a lot about his red velvet cakes, I didn’t have the opportunity to try one.

Red Velvet CupcakeesJaime finally remedied this and in doing so set my standard for red velvet — which I had never had before I had his. His red velvet is moist and dense with a rich red color, which contrasts nicely with the creamy white cream cheese icing and crunchy pecans.

For 24 cupcakes, Jaime used:

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon of cocoa powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 3 tablespoons red food coloring
  • 1 teaspoon vanilla
  • 1 teaspoon white vinegar
  • 2 eggs
  • 1 cup buttermilk

For the frosting and topping, Jaime used:

  • 1/2 cup butter (1 stick), softened
  • 1 8 ounce package of cream cheese
  • 1 teaspoon vanilla
  • 1 pound powdered sugar
  • 1/4 cup pecan pieces (or more if desired)

Jaime preheated the oven to 350 degrees and lined two cupcake pans (24 cupcakes total) with paper liners.

He then mixed together the flour, baking soda, cocoa, and salt.  In a separate bowl he then mixed together the sugar, oil, food coloring, vanilla, vinegar, and eggs.  He then added the wet ingredients to the dry ones and mixed them together.  He then mixed in the buttermilk.

He poured the batter into the prepared pans and baked the cupcakes for about 15 minutes.  The cupcakes are done when a toothpick inserted into the center of a cupcake in the center of a pan comes out clean.

Don’t these cupcakes have a nice shape?

Once the cupcakes were cool, he beat the butter and cream cheese together using an electric mixer.  When the butter and cream cheese were mixed together and smooth, he added the vanilla and powdered sugar and continued to beat until smooth.

He removed the cupcakes from the pans ad piped the cream cheese onto the the cupcakes.  Finally, he topped each cupcake with a pecan piece.

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Jaime’s Red Velvet Cupcake Recipe — 12 Comments

  1. Having had the cake numerous times, I am sure the cupcakes are just as delicious!! Thanks for sharing. :-)

    • The cake recipe is basically the same as that for the cupcakes with a few changes. We used cupcake pans (instead of two 9″ rounds), shortened the cooking time, and decreased the pecans. Thanks for stopping by!

  2. Oh my goodness these look divine! I love cream cheese frosting. Thanks so much for linking up to Creative Thursday this week. I can’t wait to see what you link up next week. Have a wonderful weekend.


  3. Pingback: Your Questions About Cream Cheese Frosting Recipe | Cake

  4. Great Job!!! I’m very excited Thanks for sharing everything.. P.S. PLEASE CONSIDER OPENING A SHOP,GOD GAVE YOU A BEAUTIFUL GIFT.

  5. Pingback: Confronting My Thanksgiving Fears | Scissors and Spoons

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