Name: Red Velvet Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 150 g unsalted butter or baking spread, softened; 150 g caster sugar; 2 large eggs; 85 ml buttermilk; 165 g self-raising flour; 1/2 tsp bicarbonate of soda; 1 1/2 tbsp cocoa powder; 1 tsp vanilla extract; 1 tsp professional grade red food colouring; 135 g unsalted butter, softened; 135 g icing sugar; 270 g full-fat cream cheese (e.g. Philadelphia); 1/2 tsp vanilla extract

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introduction

This is a clear and easy recipe for Red Velvet Cupcakes. You will make soft red cakes with a smooth cream cheese top. Try a small change from this guide to make your own sweet treat. See a similar idea at Chocolate Covered Strawberry Cupcakes.

why make this recipe

This recipe gives a rich red cake that feels soft in your mouth. You will like the mild cocoa taste and the nice cream cheese top. The bake time is short and the steps are clear. If you want more cake or a different look, take ideas from this cupcake guide.

how to make Red Velvet Cupcakes

Work in order and use tools that are clean and dry. Cream the butter and sugar first. Add eggs and vanilla and mix. Put dry things and wet things into the bowl in turns and mix with care. Fill the cases and bake. Let the cakes cool before you add the cream cheese top. For another take on a small cupcake, you can read this small cupcake post.

Ingredients :

150 g Butter or baking spread (unsalted, softened)
150 g Caster sugar
2 Eggs (large)
85 ml Buttermilk
165 g Self raising flour
1/2 tsp Bicarbonate of soda
1 1/2 tbsp Cocoa powder
1 tsp Vanilla extract
1 tsp Red food colouring (professional grade)
135 g Butter (unsalted, softened)
135 g Icing sugar
270 g Full fat cream cheese (e.g. Philadelphia)
1/2 tsp Vanilla extract

Directions :

Pre-heat your oven to 160C Fan / 180C / 350F / Gas Mark 4. Line a cupcake tin with cases.

Mix the butter and sugar until light and fluffy. Use an electric mixer if you have one.

Add the eggs and vanilla. Mix well.

Add the cocoa powder, bicarbonate of soda, red food colouring, buttermilk and self raising flour. Mix gently until all comes together.

Divide the mix between the cases. Bake for 20–25 minutes. A skewer should come out clean from the centre.

Put the cakes on a rack and cool fully.

To make the cream cheese frosting, beat the butter until smooth with an electric mixer. Mix in the icing sugar until smooth.

Add the cream cheese and vanilla. Mix until the frosting is thick and smooth. Do not over mix. If you mix too long the frosting may get thin.

If you want crumbs on top, level a few cupcakes and crumble the pieces.

Pipe or spread the frosting on top of each cupcake. Add sprinkles or cake crumbs if you like.

Store in the fridge and eat within 3 days.

how to serve Red Velvet Cupcakes

Serve the cupcakes cool or at room heat. Put a few on a small plate for a party. Add fresh fruit or a small mint leaf for a neat look. For a full serving idea you can check this cup cake post.

how to store Red Velvet Cupcakes

Put the cupcakes in a sealed box or a cake tin. Keep them in the fridge because of the cream cheese. They stay good for up to 3 days. Do not freeze with the frosting on. You can freeze the cakes without frosting for one month. Thaw in the fridge before you add the cream cheese top.

tips to make Red Velvet Cupcakes

Use room temperature eggs and butter for a smooth mix. Do not over mix the batter. Fill each case two thirds full for a good top. Use a good red gel for true red colour. If your oven runs hot, check the cakes 5 minutes early. For more ideas on small cakes see this page.

variation (if any)

Make a vanilla cream top by using only butter and icing sugar.
Add a drop of lemon to the frosting for a fresh note.
Use chocolate chips in the batter for extra bite.
Make mini cupcakes and cut the bake time down by 5–8 minutes.

FAQs

Q: Can I use normal milk instead of buttermilk?
A: Yes. Use normal milk and add a small spoon of lemon or vinegar. Let it sit 5 minutes.

Q: Can I make the frosting less sweet?
A: Yes. Use less icing sugar or add more cream cheese to lower the sweet taste.

Q: Can I make the cakes without food colour?
A: Yes. They will be light brown with a hint of red from the cocoa. The colour will be soft.

Q: Can I bake in a fan oven?
A: Yes. The time and heat in the recipe match fan ovens. Check the cakes near the end.

Q: Can I use low fat cream cheese?
A: You can, but the frosting may be less rich and a bit thin.

Conclusion

For a tried and true take on Red Velvet Cupcakes, see Sally’s full recipe at Sally’s Red Velvet Cupcakes. (https://sallysbakingaddiction.com/red-velvet-cupcakes/)