About this recipe
This page shows an easy plan to bake Red Velvet Cupcakes. You will find steps, things you need, and tips. I also show how to frost the cakes. You can look at a related idea for a fruity treat at Chocolate covered strawberry cupcakes if you want a change.
why make this recipe
These cupcakes look bright and they taste soft and mild. Kids like the red colour and adults like the cream cheese frosting. You can make them for a party or a small gift. If you want another cupcake style, try this cupcake idea for more fun.
how to make Red Velvet Cupcakes
I write the main steps here in plain form. Read the full steps and do them in order. You can also check a similar recipe for help at a similar cupcake recipe.
Ingredients :
- 150 g Butter or baking spread (unsalted, softened)
- 150 g Caster sugar
- 2 Eggs (large)
- 85 ml Buttermilk
- 165 g Self raising flour
- 1/2 tsp Bicarbonate of soda
- 1 1/2 tbsp Cocoa powder
- 1 tsp Vanilla extract
- 1 tsp Red food colouring (professional grade)
- 135 g Butter (unsalted, softened) for frosting
- 135 g Icing sugar
- 270 g Full fat cream cheese (I use Philadelphia)
- 1/2 tsp Vanilla extract
You can see another write up of these parts at a related recipe page.
Directions :
Pre-heat your oven to 160C Fan / 180C / 350F / Gas Mark 4 and line a cupcake tin with cupcake cases.
Mix the butter and sugar together until fluffy. Use an electric mixer for best results.
Add the eggs and vanilla extract and mix in well.
Add the cocoa powder, bicarbonate of soda, red food colouring, buttermilk and self raising flour and mix gently until all is combined.
Divide the mixture between the cupcake cases.
Bake for 20-25 minutes or until a skewer in the centre comes out clean.
Put them on a rack to cool completely.
To make the cream cheese frosting, beat the butter until smooth with an electric mixer.
Mix in the icing sugar until smooth.
Add the cream cheese and vanilla and mix until the frosting is thick and smooth. Do not over mix.
If you want cake crumbs to decorate, level off a couple of cupcakes and crumble the pieces.
Pipe or spread the frosting on each cupcake and add sprinkles or cake crumbs as you like.
Store in the fridge and eat within 3 days.
how to serve Red Velvet Cupcakes
Serve them cool or at room heat. Put the cupcakes on a nice plate. Add a small fork. You can top each one with a crumb or a few sprinkles. For a warm drink, serve with milk or tea.
how to store Red Velvet Cupcakes
Put cupcakes in an air tight box or pan. Keep them in the fridge for up to 3 days. Do not leave the frosted cupcakes out in hot rooms. If you freeze them, wrap each one tight and use in one month. Thaw in the fridge.
tips to make Red Velvet Cupcakes
- Use room temp eggs and butter. They mix better.
- Do not over mix the batter. Mix until smooth.
- Use a good red food gel for strong colour.
- Cool cupcakes well before you frost them.
- Keep the frosting cool while you work.
For more tips on decorations try this extra tips page.
variation (if any)
- Make smaller cakes by using mini tins and bake less time.
- Add a pinch more cocoa for a deeper chocolate hint.
- Swap sprinkles for chopped nuts or fresh berries on top.
FAQs (minimum three FAQ)
Q: Can I use regular milk instead of buttermilk?
A: Yes. Mix 85 ml milk with 1 tsp lemon juice and wait 5 minutes. Use that as a buttermilk swap.
Q: Can I skip the red food colour?
A: Yes. The cake will taste the same but will not have the red look.
Q: How do I stop the frosting from being runny?
A: Keep the cream cheese and butter cold and do not over mix. Chill the frosting a little before piping.
Q: Can I make the cupcakes ahead?
A: Yes. You can bake them a day ahead and frost them the next day.
Conclusion
If you want another clear guide for a classic red velvet cupcake, see Red Velvet Cupcakes – Sally’s Baking.
Print
Red Velvet Cupcakes
- Total Time: 40 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
These bright and soft Red Velvet Cupcakes are perfect for parties or gifts, topped with a rich cream cheese frosting.
Ingredients
- 150 g Butter or baking spread (unsalted, softened)
- 150 g Caster sugar
- 2 Eggs (large)
- 85 ml Buttermilk
- 165 g Self raising flour
- 1/2 tsp Bicarbonate of soda
- 1 1/2 tbsp Cocoa powder
- 1 tsp Vanilla extract
- 1 tsp Red food colouring (professional grade)
- 135 g Butter (unsalted, softened) for frosting
- 135 g Icing sugar
- 270 g Full fat cream cheese (I use Philadelphia)
- 1/2 tsp Vanilla extract
Instructions
- Pre-heat your oven to 160C Fan / 180C / 350F / Gas Mark 4 and line a cupcake tin with cupcake cases.
- Mix the butter and sugar together until fluffy using an electric mixer.
- Add the eggs and vanilla extract, and mix well.
- Add the cocoa powder, bicarbonate of soda, red food colouring, buttermilk, and self raising flour, mixing gently until combined.
- Divide the mixture between the cupcake cases.
- Bake for 20-25 minutes or until a skewer in the centre comes out clean.
- Cool the cupcakes on a rack completely.
- To make the cream cheese frosting, beat the butter until smooth with an electric mixer.
- Mix in the icing sugar until smooth.
- Add the cream cheese and vanilla, mixing until the frosting is thick and smooth;
- Pipe or spread the frosting on each cupcake and add sprinkles or cake crumbs as desired.
Notes
Use room temperature eggs and butter for better mixing. Do not over mix the batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
