Red Velvet Cupcakes Without Buttermilk (Anneil’s Amazing Recipe)

While I was at a cupcake baking class, several of my fellow students asked our teacher for a red velvet cupcake recipe. That wasn’t part of the class, so I told them that I would post my favorite one – red velvet cupcakes without buttermilk.

Anneil’s Amazing Red Velvet Cupcakes Without Buttermilk Recipe

I am very fortunate in that I have several friends who are excellent bakers (both home and professional ones). When it comes to red velvet cupcakes, a church friend named Anneil makes the best ones that I have tasted. Fortunately, he was kind enough to allow me to share his recipe with you!

I apologize in advance to those who have adverse reactions to food coloring. I have tried to find equally good substitutes for the “bottle of red food coloring” ingredient. Beet juice has been suggested as an alternate. Personally, I haven’t especially liked the end taste with that substitution.

However, if you’re unflinchingly averse to food dye, you could try that switch. (I also have two friends who have alternative recipes that they are trying to find for me. If they taste as good when I make them, I’ll definitely let you know.) Meanwhile, below is Anneil’s delicious recipe in my words.

Red Velvet Cupcakes Without Buttermilk

That’s it. If you follow the tips from my cupcake and frosting posts, it should be pretty simple to make these cupcakes. If you are a red velvet cake fan and have you been able to find an adequate substitute for the red food coloring ingredient, please let me know.

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{Cupcake image courtesy of Canva. This post has been updated and republished. It was originally posted on May 19, 2011.}