Make our red velvet cupcakes, then check out our red velvet cake recipe. For more cupcake ideas, check out our vanilla cupcakes, chocolate cupcakes, Ferrero Rocher cupcakes, butterfly cakes and vegan cupcakes.


  • 150g self-raising flour
  • 1 tbsp cocoa powder
  • 1 tsp bicarbonate of soda
  • 50g unsalted butter, softened
  • 150g caster sugar
  • 1 egg, beaten
  • 1 tsp vanilla paste
  • 100ml buttermilk or kefir
  • 50ml vegetable oil
  • 1 tsp white wine vinegar
  • 1 tbsp red gel food colouring


  • 100g slightly salted butter, softened
  • 225g icing sugar
  • 100g full-fat soft cheese, stirred to loosen


  • STEP 1

    Line a cupcake tin with 12 cupcake cases. Heat the oven to 180C/fan 160C/gas 4. Sift the flour, cocoa, bicarb and a pinch of salt into a bowl and mix to combine.

  • STEP 2

    Using a stand mixer or an electric hand whisk, beat together the butter and sugar until light and fluffy, then beat in the egg, vanilla, buttermilk, oil and vinegar until combined. Gradually mix the wet ingredients into the dried until smooth. Mix in the red food colouring until you have a deep red mixture – the colour may vary depending on what brand you use.

  • STEP 3

    Divide the batter between the cupcake cases and bake for 20-22 minutes or until a skewer inserted into the centre of one of the cakes comes out clean.

  • STEP 4

    Beat together all of the ingredients for the icing using a whisk or electric beaters, until smooth. Once the cakes are cool, use a piping bag fitted with a star nozzle to cover the cakes with the cream cheese icing, or dollop the icing on top using a spoon.

Check out our best cupcake recipes

Classic Chocolate Cupcakes Recipe


Liberty MendezRecipe developer

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating