Red Velvet Cupcakes...from Runners World?

Yup, that is right. This recipe was published in Runner's World and it was absolutely delicious (I don't enjoy red velvet cupcakes, but the response was great)!  I guess you can actually forgo the red food coloring because the fusion of buttermilk, cocoa and vinegar creates a red tinge. I used the red food coloring, but am curious to try it without.  A couple warnings - red food coloring seemed to get everywhere and it can stain, don't even think about using regular flour in place of cake flour and yes, vinegar is supposed to be an ingredient.  Finally, add graham crackers to your grocery list because there was a lot of extra cream cheese frosting.  Enjoy!


Cupcakes1 1/2 cups granulated sugar
2 1/2 cups cake flour
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable oil
1 cup buttermilk
2 large eggs
2 tablespoons red food coloring
1 teaspoon vanilla extract
1/2 teaspoon vinegar


Cream-Cheese Frosting

8 ounces cream cheese (one bar)
1/2 pound unsalted butter, room temperature
2 cups confectioner's sugar
1 1/2 teaspoons vanilla extract
Heart-shaped cupcake toppers or colored sugar


Preheat oven to 325° F. Line two 12-cup muffin tins with wrappers.

Mix dry ingredients together. Mix wet ingredients together. Pour wet mixture into dry and mix until combined. Fill tins two-thirds full with batter. Bake 15 to 20 minutes. Cool completely.

For frosting, mix butter and cream cheese until smooth. Slowly mix in confectioner's sugar. Add vanilla extract. Frost cupcakes using a piping bag fitted with a star-shaped tip. Or frost with a small spatula. Sprinkle with colored sugar or cupcake toppers. Makes 24.