There is just something about Red Velvet Cupcakes that are so enticing and indulgent. From their vibrant colour, to delicious cream cheese icing, you know when you whip up a batch of red velvets you have a crowd pleaser on your hands!

This easy-to follow recipe is large and will make 24 cupcakes, so it’s great for when you’re entertaining or need to bring a contribution to morning tea! However, if you require a smaller batch, the recipe can easily be halved to suit your needs!

Red Velvet Cupcakes


PREP TIME: 20 Minutes

COOK TIME: 20 Minutes



  • 2 1/2 cups plain flour
  • 1 1/2 cups sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tblsp cocoa powder
  • 3/4 cup oil
  • 1 cup Buttermilk
  • 2 eggs
  • 4 tblsp food colouring (can be adjusted)
  • 1 tblsp distilled white vinegar
  • 2 tblsp vanilla extract

For cream cheese icing, 1 cup cream cheese, softened

  • 1 cup butter, softened
  • 1 tsp vanilla extract
  • 4 cups icing sugar, sifted


  1. Pre-heat oven to 180C and line 2 12-cup muffin pans with cupcake paper.
  2. In a medium sized mixing bowl sift together the flour, sugar, baking soda, salt and cocoa powder.
  3. In a large bowl, gently beat together oil, buttermilk, eggs, food colouring, vinegar and vanilla with a hand-held electric mixer.
  4. Combine the dry ingredients with the wet and mix until smooth and thoroughly combined.
  5. Divide batter evenly among cupcakes tins and bake for 20 – 22 minutes, making sure to turn the pans around once at the halfway point.
  6. Use a fork to test cupcakes are cooked and remove from oven.
  7. For the cream cheese icing, beat together the cream cheese, butter and vanilla until smooth in a large mixing bowl.
  8. Add the sugar and on a low speed, beat until incorporated.
  9. Increase the speed to high and mix until mixture is light and fluffy.
  10. Ice cupcakes (only when cooled completely) with a butter knife or piping bag.

Try this scrumptious recipe for yourself and tell us what you thought in the comment section below.

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