Red Velvet Cupcakes

These colourful little cakes are perfect for afternoon tea, a bake sale or simply for just having a stash in the cupboard! Made with cream cheese frosting, they are the decadent treat that you need to try!


For the cupcakes

  • 250g plain flour
  • 2 tbsp baking powder
  • 2 tbsp cocoa powder, sifted
  • 1/2 tsp bicarbonate of soda
  • 100g soft unsalted butter
  • 200g caster sugar
  • 1 tbsp red food colouring
  • 2 tsp vanilla extract
  • 2 eggs
  • 175ml buttermilk
  • 1 tsp cider vinegar

For the frosting

  • 500g icing sugar
  • 125g cream cheese
  • 125g soft unsalted butter


  1. Preheat your oven to 170°C / 150°C Fan / Gas Mark 3, and line 2 x 12 hold muffin tins with paper cases.
  2. Combine the flour, cocoa powder, baking powder and bicarbonate of soda in a bowl and set to one side.
  3. Cream together the butter and sugar in a stand mixer and when you have a soft, pale mixture add in the vanilla and the food colouring.
  4. With the mixer still gently beating, add in 1 spoonful of your dry ingredients, followed by one egg, followed by half of the remaining dry ingredients, then the other egg. Then add in the rest of the dry ingredients. 
  5. Finally, add in the buttermilk and the vinegar, then divide the mixture between the 24 cases. Bake in the oven for about 20 minutes, inserting a clean skewer into one of the cupcakes to check if it’s cooked. Leave to cool on a wire rack.
  6. Whilst the cakes are cooling, start making the icing by putting the icing sugar in a food processor and pulsing to remove any lumps.
  7. Add the cream cheese and butter and process to mix. Pour in the cider vinegar and process again until you have a smooth icing. 
  8. Ice each cupcake and decorate as you see fit. 

Lead image: BeckyBrockie via Getty images.