Red Velvet Cupcakes

12 people
00h 30
00h 20

With a chocolate sponge and rich cream cheese frosting, this cupcake recipe is perfect for birthdays or special occasions. If you’re new to piping, have a look at our guide on how to use a piping bag.

Ingredients and Method


  • For the cupcakes
  • 75g unsalted butter
  • 150g caster sugar
  • 2 eggs
  • 1 tsp red food colouring
  • 1 tsp vanilla extract
  • 15g cocoa powder
  • 125ml buttermilk
  • 175g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp white wine vinegar
  • For the cream cheese butter cream
  • 150g unsalted butter
  • 150g icing sugar
  • 300g cream cheese
  • 1 tsp vanilla extract


  1. Preheat your oven to 180°C / 150°C Fan.
  2. Beat the butter and sugar together in a mixing bowl until smooth. Then add in your eggs and beat the mixture until fully combined.
  3. In a small bowl, mix together the red food colouring and vanilla extract to form a paste. Add this to your cupcake batter and mix until the colour has fully dissolved. Then, fold in in the cocoa powder.
  4. Pour in half of the buttermilk and half of the flour in the mixture and beat together. Repeat this with the other half of the buttermilk and flour until smooth.
  5. Mix in the bicarbonate of soda, baking powder, and vinegar. Your cupcake batter is now ready.
  6. Spoon the mixture into the cases and bake for 20-25 minutes or until a skewer comes out clean. Once cooked, remove from the oven and leave to cool on a wire rack.
  7. For the cream cheese frosting, beat the butter and icing sugar together until light and fluffy. Slowly add in the cream cheese and vanilla extract and beat for about a minute until thick and smooth.
  8. Scoop the cream cheese butter cream into a piping bag and pipe onto the cupcakes.

Products you will need