Red Velvet Cupcakes Recipe

Name: Red Velvet Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup plain flour; 1/4 cup cocoa powder; 1 tsp bicarbonate of soda; 1/2 cup caster sugar; 1 cup buttermilk; 200 grams unsalted butter; 2 eggs; 1 tbsp vanilla extract; 1 tsp red food coloring; 500 grams cream cheese; 2 cup icing sugar; 120 grams butter (extra); 1 tsp vanilla extract (extra)

Servings: persons

2 cup plain flour
1/4 cup cocoa powder
1 tsp bicarbonate of soda
1/2 cup caster sugar
1 cup buttermilk
200 grams unsalted butter
2 eggs
1 tbsp vanilla extract
1 tsp red food coloring
500 grams cream cheese
2 cup icing sugar
120 grams butter (extra)
1 tsp vanilla extract (extra)

1
Preheat oven to 170F and line 18 paper cases on a muffin pan
2
Add the dry ingredients in a bowl and set aside.
3
Whisk the buttermilk, butter, eggs, vinegar and vanilla in a jug until combined.
4
Make a well at the centre of the dry mix and add the buttermilk mix.
5
Add in the food coloring
6
Divide the mix among the paper cases and bake for 20-25 minutes.
7
Transfer to wire rack to cool down
8
(Optional) Mix in the extra butter and vanilla together with the cream cheese and icing sugar completely and spread them over the cupcakes.

2053

kcal

Calories

160

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cup plain flour, 1/4 cup cocoa powder, 1 tsp bicarbonate of soda, 1/2 cup caster sugar, and more.

Yes, Red Velvet Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red Velvet Cupcakes

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