Making Red Velvet Cupcakes with Typo! :)



  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 180 Degrees Celcius, & place your cupcake holders in the cupcake trays. – I like to use cupcake holders from TYPO. They’re reusable, have the cutest signs on them, and come with topping decorations.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder (so that’s basically all the dry ingredients).  Beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with an electric mixer in a separate bowl.
  3. Pour the dry ingredients into the wet ingredients and beat on medium just until combined and a smooth batter is formed.
  4. Fill the cupcake holders until about 2/3.
  5. Bake for about 21 minutes, until cakes have completely risen.
  6. Cool completely before icing.

Cream Cheese Frosting

  • 1 pound cream cheese, softened
  • 4 cups sifted confectioner’s sugar
  • 2 sticks unsalted butter (1 cup) softened
  • 1 teaspoon vanilla extract


  1. In a bowl, beat the cream cheese, sugar, vanilla essence and butter on a low speed until the icing is mixed properly.
  2. Increase the speed to high, and bead until mixture is light and fluffy.  Refrigerate frosting until it’s consistency is stiff enough for frosting.
(Makes about 22 cupcakes)

3 Comments on “Making Red Velvet Cupcakes with Typo! :)

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