Soft, fluffy Red Velvet sponge topped with a tangy but sweet cream cheese frosting, these Red Velvet Cupcakes are a taste of heaven!
It seems some people love Valentine’s Day. Some people hate it with a passion and refuse to have anything to do with it. And that’s fine.
Speaking for myself, I kind of sit on the fence with Valentine’s. I neither love nor hate it. It’s just another day in the calendar to me.
I’m not really a hearts and flowers kind of girl. Want to know the way to my heart? My stomach. I would take a lovingly prepared dinner over a dozen red roses or expensive jewellery any time.
If you want to celebrate Valentine’s Day or any other regular day in the year by dazzling the object of your affections with your awesome baking skills, then you really can’t go wrong by making a batch of Red Velvet Cupcakes.
Fancy making a showstopPing layer cake instead of cupcakes?
Try this gorgeous three layer Red Velvet Cake!
Soft, moist fluffy red tinted cupcakes topped with a vanilla cream cheese icing swirl. They are a baking classic and quite rightly so.
These cupcakes, loosely adapted from a recipe by Nigella Lawson, are the best Red Velvet recipe I’ve ever tried – the vibrant red sponge is incredibly light and fluffy and the slightly tangy cream cheese icing is the perfect topping.
how to make red velvet cupcakes
(Ingredient amounts and detailed instructions are in the recipe card at the bottom of the post)
- Cream soft butter and caster sugar together until light and fluffy
- Gradually add beaten eggs, beating well after each addition. Add vanilla extract.
- Mix plain flour, cocoa powder, salt and bicarbonate of Soda together in a medium bowl.
- Combine buttermilk, white wine or distilled white vinegar and red food colouring paste in a small jug, mixing well until the ingredients are well combined.
- Add half the dry ingredients to the creamed butter and sugar, then add half of the red buttermilk mixture. Add the remaining ingredients until you have a smooth batter.
- Spoon this vivid batter into lined cupcake cases – this recipe will make 24 cupcakes so you might have to bake one tray at a time.
- Bake for 20-25 minutes or until the cupcakes are well risen and spring back when lightly pressed.
the cream cheese icing
Make cream cheese icing by mixing together sieved icing sugar, soft butter, cold cream cheese, vanilla extract and lemon juice until smooth.
- Ice the cupcakes with the frosting. I used a Wilton 1M icing tip. Alternatively you can spread the icing on with a small palette knife “Hummingbird Bakery” Style – either way is good!
did you make this recipe?
I hope you loved it! Please let me know what you thought by leaving a comment below and rate the recipe out of five by clicking on the stars in the recipe card.
Got any Questions?
If you need any help with the recipe, please let me know!
looking for more cupcake recipes?
- 250g plain flour
- 2 x 15ml tablespoons cocoa powder, sifted
- 2 Teaspoons baking powder
- 1/2 Teaspoons bicarbonate of soda
- 1/4 Teaspoon Fine Salt
- 100g soft unsalted butter
- 200g caster sugar
- 1 x heaped 15ml Tablespoon red paste food colouring (I use Sugarflair food colouring paste "Christmas Red")
- 2 Teaspoons vanilla extract
- 2 eggs, beaten
- 175ml buttermilk
- 1 Teaspoon white wine or distiiled white vinegar
- CREAM CHEESE ICING:
- 500g icing sugar, sifted
- 125g Full Fat Fridge Cold cream cheese
- 125g very soft unsalted butter
- 1 Teaspoons Vanilla Extract
- 1 Teaspoon lemon juice
- Preheat the oven to 180C/160Fan/350F and line the muffin tins with cupcake cases.
- Combine the flour, cocoa, baking powder, bicarbonate of soda and salt in a medium sized bowl.
- Cream the butter and sugar together in a large bowl until the mixture is very light and fluffy. Gradually add the beaten eggs, beating well after each addition. Beat in the vanilla extract.
- Mix the buttermilk, vinegar and red colour paste togther in a jug until smooth. Add half the dry ingredients to the creamed butter and sugar, then add half of the red buttermilk mixture. Repeat this process until you have a smooth batter.
- Divide this brilliant red batter between the cupcake cases, filling them two thirds full. Bake in the preheated oven for 20-25 minutes or until they are risen and spring back when lightly pressed. Leave in the tins for 5 minutes before turning out onto a wire rack to cool completely.
- To make the icing, sieve the icing sugar into a large bowl. Add the soft butter, cream cheese, vanilla extract and lemon juice. using a electric hand whisk, beat the mixture until it is smooth, but don't overbeat or the icing could become runny.
- When the cupcakes are completely cold, decorate with the icing. I used a Wilton 1M icing tip to create a "rose" effect.
Because the icing on these cupcakes contains cream cheese, the cupcakes should be stored in the fridge. They will keep for up to 3 days.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 254Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 105mgCarbohydrates: 38gNet Carbohydrates: 0gFiber: 0gSugar: 29gSugar Alcohols: 0gProtein: 2g