Red Velvet Cupcakes

Servings 12


For the sponge

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

For the cream cheese buttercream

  • 120 g Butter or baking spread
  • 280 g Icing sugar
  • 160 g Full fat cream cheese I use Philadelphia
  • 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 and buttermilk and whisk them in. If you can't find buttermilk, use milk with a squeeze of lemon juice, let it sit for 5 minutes then add to the mixture

  4. Add the cocoa powder and flour, whisk in. Then add enough red food colouring to get a very bright red colour

  5. Divide the mixture between the cupcake cases

  6. Bake for 20 minutes or until a skewer inserted comes out clean, 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