Red Velvet Cupcakes

Servings 12


For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 2 Eggs
  • 65 ml Buttermilk
  • 175 g Self raising flour
  • 1 tbsp Cocoa powder
  • Red food colouring

For the cream cheese buttercream

  • 120 g Butter or baking spread
  • 280 g Icing sugar
  • 160 g Full fat cream cheese
  • 1 tsp Vanilla
  • Heart sprinkles Optional


  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a muffin/cupcake tin with cupcake cases

  2. Cream the butter and sugar together in a bowl with a wooden or silicone spoon

  3. Add the eggs, buttermilk and enough red food colouring to get a very bright red colour, and whisk them in

  4. Add the cocoa powder and flour, whisk in

  5. Divide the mixture between the cupcake cases

  6. Bake for 20 minutes, then put them on a rack to cool fully

  7. To make the cream cheese frosting use an electric hand whisk to mix together the butter and icing sugar, when they start to come together, add the cream cheese and vanilla extract and mix until smooth

  8. Pipe or spread the frosting on top of the cupcakes, then add sprinkles of your choice

  9. Store in the fridge and eat within 3 days