These red velvet cupcakes are everything you love about the classic cake: rich, velvety texture, a hint of cocoa, and that signature tangy cream cheese frosting, all wrapped up in a perfectly portioned treat. Whether you’re baking for a celebration or simply indulging a craving, this recipe brings bakery-quality cupcakes right to your kitchen.
Red velvet cupcakes
Ingredients
- For the cupcakes
- 250g flour
- 2 tbsp cocoa, sifted
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 100g unsalted butter, softened
- 200g caster sugar
- 2 large eggs
- 175 ml buttermilk
- 2 tbsp red food colouring
- 2 tsp vanilla essence
- 1 tsp apple cider vinegar
- For the cream cheese frosting
- 250g icing sugar
- 250g cream cheese, softened
- 60g unsalted butter, softened
Instructions
For the cupcakes
PREHEAT oven to 180°C. Line a muffin tray with 12 paper cases.
MIX the flour, cocoa, baking powder and bicarb in a bowl.
IN ANOTHER bowl, cream the butter and sugar. When you have a soft, pale mixture, beat in the eggs, one at a time.
ADD the buttermilk, food colouring, vanilla essence and vinegar. Mix well.
ADD the dry ingredients to the wet ingredients. Using an electric beater, mix on a high speed until everything is fully incorporated.
DIVIDE the batter between the 12 cases.
For the frosting
SIFT the icing sugar into a mixing bowl.
ADD the cream cheese and butter. Using an electric beater, mix until smooth.
ICE the cooled cupcakes.
BAKE for 20 minutes, or until a skewer comes out clean. Leave the cupcakes on a wire rack to cool completely.
