Red Velvet aficionados and dessert foodies will appreciate these tempting cupcakes. They are red, moist, and chocolaty with the seductive bite of tasty cream cheese icing.

  • | Medium
  • | 55 mins
  • | 10 servings
  1. Preheat oven to 350°F. Line a large cup muffin tin with large-size baking cups and spray the inside of them with vegetable oil.
  2. In a small ramekin, combine the vinegar and baking soda.
  3. Combine the rest of the dry ingredients into a mixing bowl. Add the eggs, milk, oil and Rodelle Vanilla Extract.
  4. Beat in a mixer for about 2 minutes, until smooth. Add the food coloring and vinegar mixture and mix until combined. Add the boiling water. Mix until blended.
  5. Fill the muffin cups half to just under three-quarters of the way to the top. Bake for 20-25 minutes until the center of the cupcakes springs back with lightly touched.
  6. Let cool and then frost.
Frosting (or Rodelle Vanilla Buttercream recipe)
  1. For icing – Combine the cream cheese, butter, and shortening in a bowl.
  2. Beat until smooth. Stir in the sugar and Rodelle Vanilla Bean and beat until combined and smooth and fluffy.
  3. If you prefer, you can easily make a 9"x13" pan by doubling this recipe. Fill the pan to 2/3. If there is leftover batter, make a few cupcakes! Adjust cooking time as needed.


  • ¾ teaspoon white vinegar
  • ½ teaspoon baking soda (use 1 ½ teaspoons at sea-level)
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 cups flour
  • ½ cup Rodelle Gourmet Baking Cocoa
  • ½ teaspoon baking powder (use 1 ½ teaspoons at sea-level)
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons Rodelle Gourmet Vanilla Extract
  • 2 tablespoons red food coloring
  • 1 cup boiling water

Frosting (or Rodelle Vanilla Buttercream recipe)

  • 1 8-oz package cream cheese, room temperature
  • 2 tablespoons unsalted butter, cold
  • 1 tablespoon shortening
  • 1 Rodelle Vanilla Bean, scraped
  • 1 cup powdered sugar
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