Pinay's Kitchen, Recipes

My Classic Red Velvet Cupcake

This is a sinfully decadent cake, moist and soft. The frosting is to die for, because unlike thd usual sugary creamcheese frosting, this version is just the right sweetness with a little bit of tanginess. Definitely NOT Keto. Which means I couldn’t eat it but my family and friends could, specially my son who kept asking for his “red“.

My co-worker retired and on her last day we gave her a simple lunch where we invited her friends within the company. I decided to make my classic red velvet. No frills and as you can tell by my piping skills, it’s definitely homemade and I’m proud it.

So, let’s get to it!

This recipe makes 18 regular size cupcakes.



2 1/2 cups cake flour

1 tbsp cocoa

1 cup sugar

1/2 cup brown sugar

1 tsp baking soda

1 tsp salt


1 cup buttermilk or whole milk mixed with 2 tbsp vinegar

1 cup olive oil or vegetable oil

2 large eggs at room temperature

1 tbsp distilled white vinegar

1 tbsp pure vanilla extract

1 1/2 tbsp red food coloring

Cream cheese frosting

1 lb creamcheese, softened

1 stick butter, softened

1 cup icing sugar

A pinch of lemon zest

1 tbsp lemon juice


1. Preheat oven at 350 degrees.

2. With clean hands, sift your dry ingredients in a bowl, throwing out the big bits. Set it a side.

3. If you like using an electric mixer, feel free to do so, but I like to use a big whisk instead. Mix egg and oil, then add the buttermilk, vanilla, coloring and vinegar.

4. Add the dry ingredients 1 cup at a time. Mix well until there are no lumps from the flour.

5. Divide into your lined cupcake tray and bake for 20 minutes. Leave in the oven for another 2 minuted after turning off the oven.

6. Let the cupcakes cool off completely before frosting them.

Creamcheese Frosting

Beat all the ingredients with an electric mixer (whisk may not work) until all ingredients are mixed completely.

I suggest using your frosting after making it because putting it in the fridge will make it hard. However, if it has to be done, then beat it again with the mixer with a dash of milk before piping it.

I used a round piping tip for this but I think a bigger tip would be perfect for a simple white dome frosting.

This recipe is simple enough not to cram your day but delicious that people who will eat them will think you spent an entire day in the kitchen.


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