Red Velvet Cupcake Image

Red Velvet Cupcake

Classic red velvet cupcakes with cream cheese frosting

These cupcakes are moist and flavourful, with a hint of cocoa and a slight buttermilk tang. Topped with a cream cheese frosting, it Although they are perfect for any time of the year, they especially shine out for Valentine’s Day and Christmas!


  • 2 ½ cups Flour (all purpose, sifted)
  • 1 tsp. Baking Powder
  • 2 tbsp. Cocoa Powder (unsweetened)
  • 120gm Butter
  • 1 ½ cups Sugar
  • 2 Eggs
  • 1 tsp. Vanilla Extract
  • 1 cup Buttermilk
  • 1tsp Vinegar
  • 1 tsp. baking Soda
  • Pinch of Salt
  • 50ml Red Food Colour (two bottles)
  • For the Frosting:
  • 225g Cream Cheese
  • 1 cup whipping cream
  • 2 cups Powdered Sugar


  1. Preheat oven up to 180 degree.
  2. Sift flour, baking powder and salt into a bowl and set aside.
  3. In a separate bowl, mix food colour and cocoa powder to form a fine paste using water/milk.
  4. Blend butter, sugar until soft & fluffy.
  5. Add eggs one at a time, vanilla, red cocoa paste & mix thoroughly.
  6. Add flour mixture to the butter in batches mixture, beat well adding buttermilk alternatively.
  7. Mix vinegar and baking soda in another bowl.
  8. Add the mixture to the cupcake batter and stir well.
  9. Divide batter between cupcake tray and bake for 25-30 minutes until the toothpick placed in cake comes out clean.
  10. Cool the cupcake in tins for 10 minutes and then on a wire rack and then remove it for frosting.
  11. Whip the whipping cream on medium speed till it comes to a stiff peak stage.
  12. Place the cream cheese in a large mixing bowl, and mix on medium speed until smooth.
  13. Add the powdered sugar, one cup at a time, mixing until smooth.
  14. When all the powdered sugar has been added, turn the speed up to medium-high and beat for one or two minutes, or until fluffy.
  15. Fold in the whipped cream.
  16. Fill in a piping bag with a star nozzle attached.
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