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Red Velvet Cupcakes


  • 120g butter, softened

  • 1 ½ cups caster sugar

  • 2 eggs, large and free-range

  • 50ml red food colouring

  • 2 tbs cocoa powder

  • 2 ½ cups plain flour

  • 1 tsp baking powder

  • 1 tsp salt

  • 1 cup buttermilk

  • 1 tsp white vinegar

  • 1 tsp baking soda

  • 250g cream cheese, softened

  • 100g butter, softened

  • 500g icing sugar, sifted

  • 1 tsp vanilla extract / 1 vanilla bean, seeds scraped


  • Cupcakes:

  • 1.

    Pre-heat the oven to 180C or 160C fan-forced. Cream the butter and sugar in a mixer for 4 – 5 minutes, or until the mixture is light and fluffy.

  • 2.

    Add eggs one at a time, beating well after each addition. In a separate bowl, mix the food colouring and cocoa together to a paste.

  • 3.

    Add this to the batter, ensuring the sides are scraped down. Sift the flour, baking powder and salt together. Add 1/3 of the flour mix to the batter, folding gently through.

  • 4.

    Alternate with ½ the buttermilk and the remaining flour in thirds.

  • 5.

    Mix the vinegar and soda together, and then fold quickly through the batter. Spoon into 24 cupcake cases and bake for 15 – 18 minutes.

  • 6.

    Cool, and decorate with cream cheese icing and sprinkles.

  • Icing:

  • 1.

    Whip the cream cheese and butter together on high for 4 – 5 minutes, or until fluffy and no lumps remain.

  • 2.

    Slowly add the icing sugar, and finally the vanilla extract.

  • 3.

    Pipe onto the cooled cupcakes and decorate with sprinkles of your choice.

  • Notes:

  • 1.

    Having the butter and cream cheese at room temperature (20 – 25C is perfect) will give the fluffiest icing. Don’t be afraid to whip it for longer than 5 minutes, just keep going until all the lumps of cream cheese are gone.

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