Ruby Rouge Cupcakes Recipe

Name: Ruby Rouge Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g unsalted butter, softened; ¾ cup caster sugar; 2 eggs, lightly beaten; 1 ¼ cups plain flour; ½ teaspoon bicarbonate of soda; ¼ cup cocoa powder, sifted; ½ cup milk; 2 tablespoons red food coloring; 1 teaspoon vanilla extract; 250 g cream cheese, softened; 60 g butter, softened; 1 cup icing sugar, sifted; 1 ½ tablespoons lemon juice

Servings: persons

125 g unsalted butter, softened
¾ cup caster sugar
2 eggs, lightly beaten
1 ¼ cups plain flour
½ teaspoon bicarbonate of soda
¼ cup cocoa powder, sifted
½ cup milk
2 tablespoons red food coloring
1 teaspoon vanilla extract
250 g cream cheese, softened
60 g butter, softened
1 cup icing sugar, sifted
1 ½ tablespoons lemon juice

1
Preheat the oven to 180c.
2
Beat the butter and sugar for 5 minutes until light and creamy.
3
Add the eggs one at a time, beating well between each addition.
4
Add remaining cupcake ingredients and beat for 1 minute until mixture is smooth and even in colour.
5
Two thirds fill 12 x paper lined muffin pans with the mixture and bake at 180C for 20 minutes or until cooked through.
6
Remove from pans and cool completely on a cake rack before decorating.
7
For icing: Beat the cream cheese and butter until light and creamy.
8
Add the icing sugar and lemon juice and beat well until completely smooth.
9
To decorate cupcakes: Cut a small sliver off the top of each cupcake and reserve.
10
Spoon the icing into a thick snaplock bag, snip off the corner and pipe icing in thick swirls onto cooled cupcakes.
11
Crumble the reserved cupcake over the icing.

1051

kcal

Calories

Fat

105

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 13 ingredients. The key ingredients include: 125 g unsalted butter, softened, ¾ cup caster sugar, 2 eggs, lightly beaten, 1 ¼ cups plain flour, and more.

Yes, Ruby Rouge 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!

Ruby Rouge Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions