The first batch of red velvet cupcakes I attempted came out soo dry, they went right in the trash! But they were red. The thing is that red food coloring really doesn’t have much taste, so why bother going to the store for another 4 pack of food coloring for the necessary red vial, when I will most likely never use the yellow, green, or blue? So I skipped it on my next attempt using a different recipe, resulted in wonderfully moist red-less velvet cupcakes!

I can see how it feels like there is a little something lacking without the red I’m used to, but really they taste the same, just close your eyes as you take a big bite.

This recipe for the cupcakes is adapted from The Alchemist. I halved the recipe and it made 12 largish cupcakes. I also substituted a little brown sugar instead of all regular sugar (because I love the caramely taste of brown sugar!) and reduced the vanilla just a bit.

For the frosting, I always love cream cheese frosting that really says “cream cheese”! I want that tangy barely salty taste that stands up to the sugary buttercream, so I use less sugar and while it doesn’t stiffen like I would like, the flavor I love.

I received great compliments on these redless velvet cupcakes at a BBQ we were at so I’ll definitely make these again.

Redless Velvet Cupcakes
1 1/2 cups flour
1/2 + 1/4 teaspoon baking soda
1/2 tsp salt
2 tablespoons unsweetened cocoa powder
1/2 cup brown sugar
3/4 cup sugar
1/2 cup oil
1/2 cup butter melted
2 eggs
1/2 tablespoon white vinegar
1/2 tablespoon vanilla
3/4 cup buttermilk or 2 teaspoons white vinegar + enough milk to make 3/4 cup (stir and allow to sit for 5 minutes before using)

1. Pre-heat oven to 325 degrees.
2. Whisk together the flour, baking soda, salt and cocoa powder in a small mixing bowl.
3. In a bigger mixing bowel, beat the sugars, oil and melted butter using a hand mixer.
4. Add in the eggs one at a time beating until mixed, then add in the vinegar and vanilla.
5. Add 1/2 the flour mixture and beat until just mixed.
6. Add 1/2 of the buttermilk and beat until just mixed.
7. Add in the rest of the flour mixture and beat until just mixed.
8. Add in the rest of the buttermilk and beat until just mixed.
9. Line a muffin pan with cupcake liners and fill each well a little more than 3/4 full with batter.
10. Bake for about 25 minutes. A toothpick should come out clean.
11. Let cool and then top with cream cheese frosting.

Very Cream Cheesy Frosting
8 ounces Philadelphia cream cheese softened
1/2 cup butter (1 stick) room temperature
2 cups powdered sugar

1. Beat cream cheese and butter until mixed and fluffy.
2. Add in the powdered sugar slowly and beat until mixed and fluffy.