Red Velvet Cupcakes

Red Velvet Cupcakes

Red Velvet Cupcakes

These cupcakes are so moist and delicious that one cupcake just won’t be enough!

I have to be honest, I had never heard of red velvet cake until about 5 years ago. I had just started my cupcake business and was focusing on the classic chocolate & vanilla combos, but I kept getting requests for “red velvet” (having no idea what people were talking about). At the time I was completely ignorant to this lovely little cake. Just after I started receiving this strange cupcake request, I received a new cookbook and, low & behold (perhaps a sign from the universe), there was a red velvet cake recipe! I immediately gave the recipe a try and after a few tweaks, my own special recipe was born!

It’s really easy and always turns out super moist. Just top these little beauties with a swirl of luscious cream cheese frosting and you’ll end up with a decadent treat that everyone will love.


Lovely red (thanks to Moirs Crimson Pink Food Colouring) cupcake batter, all ready for the oven.


I really hope you enjoy eating these cupcakes as much as I enjoyed eating the one below 🙂


Red Velvet Cupcakes

  • Servings: 24
  • Time: 2 hrs
  • Difficulty: Easy
  • Print

Red Velvet Cupcakes


  • 500ml Self-raising cake flour
  • 7.5ml baking powder
  • Pinch of salt
  • 250ml buttermilk
  • 15ml white vinegar
  • 5ml vanilla extract
  • 2 eggs
  • 30ml cocoa powder
  • 30ml red food coloring
  • 180g butter, softened
  • 375ml sugar

Cream Cheese Frosting:

  • 125g butter, softened
  • 250g full fat cream cheese
  • 900g icing sugar
  • 5ml vanilla extract


  1. Preheat the oven to 180°C and line 2 x 12 hole muffin pans with cupcake liners.
  2. Sift flour, baking powder and salt into a bowl.
  3. In a separate bowl, whisk buttermilk, vinegar, vanilla & eggs.
  4. Combine cocoa & food coloring, in a small bowl, to form a paste. Set aside.
  5. Cream butter and sugar in a clean bowl, add flour & buttermilk mixture, in 2 batches, and mix well.
  6. Add the cocoa food coloring paste to the batter and mix very well, until your batter is 1 solid red color.
  7. Pour cupcake batter into your prepared muffin pans and bake for 15 min.
  8. Cool in the pans.

To make the frosting:

  1. Mix butter and cream cheese until smooth.
  2. Add vanilla and icing sugar and mix until you have a pipeable consistency frosting.
  3. Pipe swirls of cream cheese frosting onto your cooled cupcakes.


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