Red Velvet Cupcakes

Everyone seems to enjoy Red Velvet Cupcakes covered with enchanting swirls of cream cheese frosting. Simple to make and a show stopper at dessert time these little guys are as delicious as they are distinct.

Red Velvet Cupcakes
Quick Guide

Red Velvet Cupcakes



Preparation Time:
30 minutes

Cooking Time:
25 minutes

Nutrition per serve:
978 calories
109g carbohydrates
57g fat
12g protein


Set aside one cupcake prior to adding cream cheese frosting. If you like, crumble one of the cupcakes, and use the crumbs to decorate the frosting on top of the cupcakes.


  • 300g (2 cups) plain flour
  • 30g (1/4 cup) cocoa powder
  • 1 tsp bicarbonate of soda
  • 315g (1 1/2 cups) caster sugar
  • 250ml (1 cup) buttermilk
  • 200g unsalted butter, melted
  • 2 eggs, lightly whisked
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 2 tsp red food colouring
  • 2 x 250g packets cream cheese
  • 300g (2 cups) pure icing sugar
  • 120g butter
  • 1 tsp vanilla essence


1. Preheat oven to 170°C. Line eighteen 80ml (1/3 cup) capacity muffin pans with paper cases. Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar. Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
2. Divide the mixture among the lined pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely.
3. Use an electric beater to beat the cream cheese, icing sugar, extra butter and extra vanilla until smooth. Spread over cupcakes.
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