Red velvet cake is a delicious Southern tradition, originally getting its red hue from the natural reaction between unprocessed cocoa powder and an acid such as vinegar or lemon juice. Throughout time, the addition of beets or food coloring became popular to enhance the cake's color - making it a perfect application for our all-natural Beet Powder.

Prep time: 0 min

Cook time: 40 min

Total time: 40 min

Red Velvet Cupcakes
Copyright Recipe © 2015 Woodland Foods


Makes 12 cupcakes

  • 2 3/4 Cups Cake Flour

  • 1 1/2 Cups White Sugar

  • 1/4 Cup Beet Powder, plus more for dusting

  • 1/4 Cup Natural Unsweetened Cocoa Powder, (not Dutch processed)

  • 1 1/2 Teaspoons Baking Powder

  • 1/2 Teaspoon Baking Soda

  • 1/2 Teaspoon Kosher Sea Salt Flakes

  • 1 Cup Buttermilk

  • 1 Stick Unsalted Butter, melted and cooled

  • 1/4 Cup Canola Oil

  • 2 Teaspoons White Vinegar

  • 1 1/2 Teaspoons Premium Vanilla Extract, Bourbon Madagascar, , divided

  • 4 Large Eggs, lightly beaten

  • 1 (8 Oz.) Block Of Cream Cheese, at room temperature

  • 1 1/2 Cups Powdered Sugar

  • 1/4 Cup Sour Cream


  1. Preheat oven to 350°F, and line cupcake pan with paper liners.

  2. Whisk together cake flour, granulated sugar, Beet Powder, cocoa powder, baking powder, baking soda and salt in medium mixing bowl. Set aside.

  3. Combine buttermilk, melted butter, canola oil, vinegar, 1 teaspoon vanilla extract and eggs in blender. Pulse until well incorporated.

  4. Add dry mixture to wet mixture in two additions, pulsing between additions to combine. Once all dry ingredients are added to blender, pulse until no lumps remain.

  5. Spoon batter into prepared cupcake pan, transfer to oven and bake until toothpick inserted into center of cupcake comes out clean, about 15 to 20 minutes. Remove pan from oven, and let cool completely.

  6. While cupcakes bake, place cream cheese in medium bowl and beat using electric mixer on high speed until smooth, about 3 minutes. Reduce mixer speed to low, and add powdered sugar, sour cream and remaining 1/2 teaspoon vanilla extract. Beat until blended, 1 to 2 minutes. Chill until ready to frost cupcakes.

  7. Once cupcakes have cooled, remove from pan, and either spread or pipe frosting on top. If desired, lightly dust cupcakes with Beet Powder.