Red Velvet Cupcakes

Red Velvet Cupcakes-This is a classic red velvet cake recipe using an “old-fashioned” icing. 

Red Velvet Cupcakes


So today is mine and my husband’s 6th anniversary of being married. We got married on a Friday morning at our county courthouse. No big to-do of a wedding for us. A week later we celebrated with our family and I made red velvet cupcakes. 

I wasn’t planning on making cake of any kind, but we got several more RSVP’s after I made our cupcake order with our “cake lady” that I was worried there wouldn’t be enough. Sooo, I made a batch the morning of. By the way, there were plenty of cupcakes leftover. HA! 

Red Velvet Cupcakes

All of the cupcakes were decorated with a miniature ornament. The cupcakes were also placed on a stand that looked similar to a tree. Sadly, we don’t have any pictures. Otherwise, I would show you.

Happy 6th Wedding Anniversary, Jason! Now, let’s talk cake!! 🙂

Red Velvet Cupcakes

This is not the recipe I made on that day, but rather, an old-fashioned recipe I like to refer to it as. The frosting is not your common cream cheese frosting. It’s a milk and flour base frosting. 

Red Velvet cake is a very mild flavor cake. It only has two tablespoons of cocoa powder and tartness from the buttermilk. Cream cheese frosting is soo good on red velvet cake but it can also be overpowering since the cake itself is mild in flavor. This frosting is also mild and not overly sweet. Which is why it goes so well on a red velvet cake.

Christmas Cupcakes

The frosting is not one I would recommend that you pipe on. It’s a “wet” frosting so I don’t think it would hold the shape. I used a generous amount of frosting and placed the ornament in the center.

I hope you enjoy this traditional/classic/old-fashioned/however you refer to it, Red Velvet Cake! 

Red Velvet Cupcakes



  • 1/2 cup shortening
  • 1 1/2 cup sugar
  • 2 eggs
  • 2 tablespoons cocoa powder use unsweetened
  • 2 oz. red food coloring about 4 tablespoons
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 2 1/4 cup cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar


  • 1 cup milk
  • 1/4 cup flour all purpose
  • dash of salt
  • 1/2 cup shortening
  • 1 stick of butter
  • 1 cup sugar
  • 1 teaspoon vanilla


  • Preheat oven to 350 degrees.
  • Line a muffin pan with cupcake liners.
  • In a large mixing bowl cream together the shortening and sugar.
  • Add eggs, one at a time, beating well after each addition.
  • In a small bowl make a paste with the cocoa and red food coloring.
  • Add the paste to the creamed mixture.
  • Mix salt, vanilla and buttermilk together.
  • Add to the creamed mixture alternating with the flour.
  • Add baking soda and vinegar and fold into the cake batter.
  • Fill prepared liners about 2/3 full or you can use 2 (9 inch) layer cake pans.
  • If baking cupcakes bake for 18 minutes and if using cake pans bake for 30 minutes.
  • Use a toothpick to check is cake is done. The toothpick should not have any liquid batter on it.


  • In a small mixing bowl whisk together the flour and milk to help break up the lumps of flour.
  • Pour into a saucepan and cook over low-medium heat until a pudding like consistency is achieved. Stir often to keep from scorching.
  • Remove from heat and allow to cool.
  • Cream together the butter, shortening, sugar and vanilla.
  • Add the milk and flour mixture (after it has cooled) and beat until smooth.
  • Top on cake and refrigerate.


Allow the milk mixture to cool for about 15-20 minutes.
I gently whisked the milk mixture while it was thickening in the pot.
I used two 1.oz bottles of red food coloring. I didn't purchase them in a pack.

Classic Red Velvet Cake Recipe


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