Red Velvet Cupcakes Recipe

Name: Red Velvet Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 g unsalted butter, at room temp; 150 g caster sugar (superfine sugar); 1 large egg; sea salt; 1 teaspoon vanilla extract; 3 tablespoons natural red food coloring; 2 teaspoons cocoa powder; 150 g plain flour; 125 ml buttermilk; ½ teaspoon bicarbonate of soda (baking soda); 1 ½ teaspoons white wine vinegar; 150 g cream cheese, full fat; 50 g unsalted butter, room temp; 100 g icing sugar; ½ teaspoon vanilla extract; 1 lemon, zest and juice of

Servings: persons

50 g unsalted butter, at room temp
150 g caster sugar (superfine sugar)
1 large egg
sea salt
1 teaspoon vanilla extract
3 tablespoons natural red food coloring
2 teaspoons cocoa powder
150 g plain flour
125 ml buttermilk
½ teaspoon bicarbonate of soda (baking soda)
1 ½ teaspoons white wine vinegar
150 g cream cheese, full fat
50 g unsalted butter, room temp
100 g icing sugar
½ teaspoon vanilla extract
1 lemon, zest and juice of

1
Preheat the oven to 180 degrees C and line a 12 cup muffin tin with cupcake cases.
2
Using an electric mixer cream your butter and sugar together until light and fluffy.
3
Gently beat in the egg, vanilla extract, pinch of salt and the red colouring.
4
In a separate bowl mix together the cocoa powder and flour and fold half of it into the butter mixture, followed by half of the buttermilk.
5
Repeat with the remaining flour and buttermilk, until the mixture is wonderfully smooth.
6
In a small bowl mix the bicarb of soda and white wine vinegar together so that it fizzes up, and stir into the cake mixture.
7
Divide the mixture between the cupcake cases and bake for 20-25 minutes.
8
To check if they are cooked insert a skewer into the centre of a cake-if it comes out clean, they're perfect, if not pop them back into the oven for another couple of minutes.
9
Leave them to cool in the tin for 5 minutes, then turn out onto a wire rack to cool while you make the frosting.
10
Put the frosting ingredients into a food processor and whiz until it's smooth and creamy.
11
Spoon the frosting onto the cooled cupcakes, and watch them disappear!

964

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 50 g unsalted butter, at room temp, 150 g caster sugar (superfine sugar), 1 large egg, sea salt, 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.

That's it — enjoy your meal!

Red Velvet Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions