• Cooking Time: 25
  • Servings: 12
  • Preparation Time: 15


Red Velvet Cupcakes are easily on my list of favourite cupcakes because they have a bit of everything! They are vanilla cupcakes made with buttermilk and vinegar, so they’re sweet yet a little bit tart. They also have a bit of cocoa in to give the sponge a hint of chocolate. Put that together with the cream cheese frosting and you have a truly delicious cupcake. Oh, and they’re RED! If you fancy having a go then the recipe is below and please don’t forget to let me know how you get on.


  • 60g butter, softened
  • 150g golden caster sugar
  • 1 egg, beaten
  • 10g cocoa powder
  • 1tsp red food colouring, I use Sugarflair Red Extra
  • 1tsp vanilla extract
  • 120ml buttermilk
  • 150g plain flour, sifted
  • Pinch of salt
  • 1/2tsp bicarbonate of soda
  • 1 & 1/2tsp apple cider vinegar
  • For the cream cheese frosting:
  • 300g icing sugar
  • 50g unsalted butter, softened
  • 125g cream cheese, at room temperature
  • To finish:
  • Some red sprinkles


  • Start by preheating your oven to 160°C and prepare a 12-hole cupcake tray with your favourite cases.
  • Put your butter and golden caster sugar in a bowl and, using a hand mixer, mix on a medium speed until they become pale and well mixed.
  • Add the beaten egg and turn your mixer up to the highest setting and keep going for about five minutes until the mixture looks fluffy.
  • Add the buttermilk, vanilla extract and flour and mix on a medium speed for one minute.
  • In a separate bowl or cup, mix the red food colouring, salt, bicarbonate of soda and apple cider vinegar together to make a paste and then immediately add it to the cake mixture and mix on high for one minute until you have a deep red batter.
  • Divide the mixture evenly between the cupcake cases and bake for 20-25 minutes. If you insert a skewer into one of the cupcakes it should come out clean and they should feel springy when gently poked.
  • When baked, leave them to cool in the tray for five minutes before moving them to a wire rack to cool completely.
  • To make the cream cheese frosting:
  • Beat the butter until it changes colour and looks pale.
  • Add the icing sugar in three lots, mixing well in between each addition.
  • Add the cream cheese and mix for around five minutes until silky smooth.
  • To Decorate:
  • Load up your cream cheese frosting into a piping bag fitted with your favourite nozzle. I used the Wilton 2D nozzle.
  • Top each cupcake with a generous swirl of cream cheese frosting and finish with some red sprinkles.
  • ENJOY!

Categories: Cupcakes 

Author Credit: Jamie's Cookery

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