This is my favorite red velvet cupcake recipe. The ingredients are really simple and the cake is so light, fluffy, and box-mix like. The cream cheese frosting is the perfect complement to this cake and if you mix it for long enough it will be nice and fluffy. Just delicious! All from scratch too.
If you’re looking for a buttermilk substitute pour one tablespoon of fresh lemon juice to a liquid measuring cup and then pour enough milk to make it 1 cup. Let the mixture stand for 5 minutes, stir, then use. I’ve used this substitution many times before and it works great. It also prevents you from having a whole lot of leftover buttermilk in your fridge. I recommend storing these completed cuties in the refrigerator until serving and for also leftovers…if you have any.
Make these beautiful little cupcakes for your Valentine or any of your red velvet cake lovers. Perfect for any festive occasion!