Red velvet cupcakes

Red velvet cupcakes on a cake stand

Make our red velvet cupcakes, then check out our red velvet cake recipe, chocolate cupcakes and more cupcake ideas.

  • 611
  • Total time 45 minutes
  • Note + cooling
  • Difficulty Easy


  • self-raising flour 150g
  • cocoa powder 1 tbsp
  • bicarbonate of soda 1 tsp
  • unsalted butter 50g, softened
  • caster sugar 150g
  • egg 1, beaten
  • vanilla paste 1 tsp
  • buttermilk or kefir 100ml
  • vegetable oil 50ml
  • white wine vinegar 1 tsp
  • red gel food colouring 1 tbsp
  • slightly salted butter 100g, softened
  • icing sugar 225g
  • full-fat soft cheese 100g, stirred to loosen


  • Step 1

    Line a cupcake tin with 12 cupcake cases. Heat the oven to 180C/fan 160C/gas 4. Sift the flour, cocoa, bicarb and a pinch of salt into a bowl and mix to combine.

    Step 2

    Using a stand mixer or an electric hand whisk, beat together the butter and sugar until light and fluffy, then beat in the egg, vanilla, buttermilk, oil and vinegar until combined. Gradually mix the wet ingredients into the dried until smooth. Mix in the red food colouring until you have a deep red mixture – the colour may vary depending on what brand you use.

    Step 3

    Divide the batter between the cupcake cases and bake for 20-22 minutes or until a skewer inserted into the centre of one of the cakes comes out clean.

    Step 4

    Beat together all of the ingredients for the icing using a whisk or electric beaters, until smooth. Once the cakes are cool, use a piping bag fitted with a star nozzle to cover the cakes with the cream cheese icing, or dollop the icing on top using a spoon.

Check out our best cupcake recipes

[image id=”93369″ size=”landscape_thumbnail” align=”none” title=”Classic Chocolate Cupcakes Recipe” alt=”Classic Chocolate Cupcakes Recipe” classes=””]

Nutritional data

  • kcals 337
  • fat 17.4g
  • saturates 8.5g
  • carbs 41.8g
  • sugars 32g
  • fibre 0.7g
  • protein 3g
  • salt 0.6g

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