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    Red Velvet Cupcakes

    02/02/2018 by thebakingexplorer 31 Comments

    Jump to Recipe Jump to Video Print Recipe

    What is it about red velvet that people love so much? The dessert has surged in popularity over the past few years and The Hummingbird Bakery sell around 440,000 Red Velvet Cupcakes every year! I've made Red Velvet Cupcakes a few times in the past, so I really wanted to share my recipe with you as it is absolutely delicious, and it's such a perfect dessert for Valentine's Day, or any day!

    Red Velvet Cupcakes

    My two favourite things about red velvet are firstly the bright vibrant colour - it's so attractive and appealing. Secondly - cream. cheese. frosting! Need I say more?! Cream cheese frosting is absolutely heavenly! If you want to find the way to my heart, presenting me with some Red Velvet Cupcakes is a pretty good way to start! These Red Velvet Cupcakes are so light and fluffy, and the cream cheese frosting on top is an absolute dream! It's super thick and perfectly pipeable - which can be tricky using UK ingredients as we don't have the same kind of cream cheese as the USA do. But I've found method to make it work and I'm excited to share it with you!

    Ingredient Tips & Equipment Information

    • Make sure all your ingredients (particularly the butter, buttermilk and eggs) are at room temperature before you start baking.
    • I used unsalted butter for the buttercream, for the cupcakes I used a baking spread.
    • You will need to use a professional grade food colouring to get the same shade of red that you can see in my photos. Brands I recommend are Pro Gel and Sugarflair. I have also heard good things about Colour Mill and Americolor.
    • I prefer to use Philadelphia full fat cream cheese for the buttercream as it gives me the best results.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Red Velvet Cupcakes

    To make the cupcakes, whisk together butter and sugar, then whisk in the eggs and vanilla extract.

    Whisk in the buttermilk, red food colouring, bicarbonate of soda, cocoa powder and self raising flour until smooth. Divide the mixture between the cupcake cases. (I used white cases so the red of the sponge could be seen through the sides!) Bake for 20 minutes, then put them on a rack to cool fully.

    To make the cream cheese frosting, mixed together softened butter and icing sugar, then add cream cheese and vanilla extract and mix until smooth. Pipe the frosting on top of the cupcakes, then add some cake crumbs to decorate.

    Red Velvet Cupcakes

    What is the best food colouring to use?

    To get a bright red shade that remains strong after the cupcakes are baked you need to use a professional grade gel food colouring. You can buy these easily from many online shops, including amazon. I used the brand Pro Gel for these cupcakes.

    Can this recipe be made into a cake?

    For a cake version of this recipe, check out my Red Velvet Cake!

    What if you can't get hold of buttermilk?

    If you can't hold of buttermilk, you can use the same amount of milk with 1 tbsp lemon juice added, leave it for a few minutes until it goes lumpy then it's ready to use!

    Can the Red Velvet Cupcakes be frozen?

    You can freeze the cupcakes either alone, or decorated. Once the cupcakes are fully cool, wrap them well with cling film or put them in an airtight container. You can freeze the cream cheese frosting on it’s own in a tub, or you can decorate the cupcakes and freeze them assembled.

    Red Velvet Cupcakes

    Can you make this recipe with plain/all purpose flour?

    Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

    Can this recipe be made gluten or dairy free?

    Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additonal baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 ½ teaspoons baking powder. You may also like to add ½ tsp Xantham Gum for better texture. For a dairy free version, use a dairy free baking spread for the cake and buttercream. You can make dairy free buttermilk by adding 1 tbsp lemon juice (or cider vinegar) to dairy free milk. You will also need to use dairy free cream cheese for the buttercream.

    More tips for making the Red Velvet Cupcakes:

    • I used a Wilton 1M piping nozzle to pipe on the frosting.
    • Make sure to store these cupcakes in the fridge once they've been frosted.

    The photos were updated and the recipe slightly updated for this post in January 2020.

    Red Velvet Cupcakes

    Recommended Equipment and Ingredients*

    • Cupcake tin
    • Mixing bowls
    • Kitchen scales
    • Electric hand mixer
    • Cooling rack
    • Piping bags
    • Wilton 1M Piping nozzle
    • Red food colouring
    • White cupcake cases

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Red Velvet Cupcakes

    More Red Velvet recipes...

    • Red Velvet Cheesecake (No Bake)
    • Halloween Red Velvet Drip Cake
    • Red Velvet Cheesecake Brownies
    • Red Velvet Traybake
    • Bleeding Brain Cupcakes
    • Red Velvet Cake
    • Cheesecake Stuffed Red Velvet Cookies
    Red Velvet Cupcakes

    Red Velvet Cupcakes

    Red velvet cupcakes and cream cheese frosting
    5 from 12 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Cupcake
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the sponge

    • 150 g Butter or baking spread
    • 150 g Caster sugar
    • 2 Eggs large
    • 85 ml Buttermilk
    • 165 g Self raising flour
    • ½ tsp Bicarbonate of soda
    • 1 ½ tbsp Cocoa powder
    • 1 tsp Vanilla extract
    • 1 tsp Red food colouring I use Pro Gel

    For the cream cheese buttercream

    • 135 g Butter unsalted, softened
    • 135 g Icing sugar
    • 270 g Full fat cream cheese I use Philadelphia
    • ½ tsp Vanilla
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with cupcake cases
    • Mix the butter and sugar together until fluffy, ideally with an electric mixer, or you can mix in a bowl with a wooden or silicone spoon
    • Add the eggs and vanilla extract, and mix in well
    • Add the cocoa powder, bicarbonate of soda, red food colouring, buttermilk and self raising flour, and whisk in gently until fully combined
    • Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes or until a skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
    • To make the cream cheese frosting, use an electric mixer to beat the butter until smooth. Then mix in the icing sugar until the mixture is smooth
    • Next, add the cream cheese and the vanilla extract and mix in until the frosting is thick and smooth. Be careful not to over mix as this can make the frosting sloppy, and you won't be able to get it thick again
    • If you want to decorate the cupcakes with cake crumbs, level off a couple of the cupcakes and crumble up the pieces
    • Pipe or spread the frosting on top of the cupcakes, then add sprinkles of your choice, or cake crumbs
    • Store in the fridge and eat within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Nutrition

    Calories: 407kcal | Carbohydrates: 35g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 104mg | Sodium: 306mg | Potassium: 77mg | Fiber: 1g | Sugar: 25g | Vitamin A: 947IU | Calcium: 42mg | Iron: 1mg

    If you like this, check out more of my Cupcake recipes!

    « Reese's Peanut Butter Cup Fudge
    Bake With A Legend Review »

    Reader Interactions

    Comments

    1. jenny paulin

      February 02, 2018 at 11:32 am

      5 stars
      I love how striking these are and yet they are understated. I like that about them. The colours are so pretty and perfect for Valentines day. They really stand out but without being all showy offy, like a perfect man I guess 😉 lol x
      thank you for linking to #Bakeoftheweek x

      Reply
    2. Midge @ Peachicks' Bakery

      February 03, 2018 at 12:28 pm

      5 stars
      What a gorgeous colour! And so pretty with the decorations on too! love them!

      Reply
    3. Monika Dabrowski

      February 03, 2018 at 2:12 pm

      5 stars
      I think red velvet is so popular because of the amazing colour as well as a promise of something velvety smooth and gorgeous that clearly must have an immense appeal for our senses. Just a theory:) These are perfect for Valentine's Day, and I love your cream cheese icing. Thank you for sharing with #CookBlogShare:)

      Reply
    4. Helen at Casa Costello

      February 03, 2018 at 10:29 pm

      OOh so pretty and they actually look so tempting to eat too. I'm not surprised you wanted more than one! Thanks so much for linking to #BakeoftheWeek

      Reply
    5. Jo Allison / Jo's Kitchen Larder

      February 04, 2018 at 9:13 pm

      5 stars
      Big fan of red velvet cupcakes. I do love this ever so slight taste of chocolate from the cocoa that is kind of unexpected for those eating these for the first time!Gorgeous bake and LOVE the sprinkles! 🙂

      Reply
    6. Monika Dabrowski

      February 05, 2018 at 8:06 am

      Thank you for bringing these lovely creations to Fiesta Friday:)

      Reply
    7. Eb Gargano | Easy Peasy Foodie

      February 05, 2018 at 10:39 pm

      5 stars
      These are so lovely -perfect for Valentine's Day (though I'd happily eat them any time of the year) I always love how you give such great step by step instructions with photos...and the link to the equipment and ingredients is so helpful! Eb x

      Reply
    8. Angela / Only Crumbs Remain

      February 11, 2018 at 10:07 am

      How perfect for Valentine's Day! So pretty! And yes - cream cheese frosting! Who can resist! Thankyou so much for linking up with #BakingCrumbs
      Angela x

      Reply
    9. Kate - gluten free alchemist

      February 11, 2018 at 11:03 pm

      I love the idea of red velvet cupcakes, but am always put off by the amount of food colouring. I have tried making red velvet with natural colouring but it has never been vivid enough. Either way..... your cupcakes are beautiful and perfect for Valentines x

      Reply
    10. jenny walters

      February 26, 2018 at 7:09 am

      Love these cuties!They look and sound delicious.A perfect bake for the kiddies too!

      Reply
    11. kris

      March 20, 2019 at 9:33 am

      5 stars
      hi

      his looks amazing

      if I make 8 oz. of this in a round tin how much buttermilk will I need

      thank you : )

      Reply
      • thebakingexplorer

        March 22, 2019 at 8:37 am

        Sorry I don't work in ounces so I'm not sure. I reckon a batch of this would make one 8" sponge.

        Reply
    12. Maureen Weston

      May 06, 2020 at 11:32 am

      Thank you for this recipe. I am planning to try it with gluten free self raising flour - fingers crossed! ?

      Reply
    13. Chua

      July 09, 2020 at 8:14 am

      5 stars
      Lovely and simple recipe! Turned out delicious and perfect. I used almond milk + 1 tbsp of lemon juice and cut down the cream cheese frosting by half. Very moist and fluffy. Highly recommend this recipe!! Thank you 😊 would bake this again
      (added some white choco chips as well)

      Reply
      • thebakingexplorer

        July 09, 2020 at 4:09 pm

        Thank you Chua! I'm pleased you enjoyed it 🙂

        Reply
    14. Maureen Weston

      November 20, 2020 at 11:37 am

      Made these with Doves farm gluten free self raising flour. Came out really well, they were absolutely delicious 😋

      Reply
      • thebakingexplorer

        November 20, 2020 at 2:43 pm

        Hi Maureen, I'm so pleased to hear that this recipe worked so well with GF flour, thank you for sharing!

        Reply
    15. Cyan

      January 23, 2021 at 4:46 pm

      Hi!
      What would i use instead if i don’t have any buttermilk?
      Thanksss

      Reply
      • thebakingexplorer

        January 23, 2021 at 8:44 pm

        Hi Cyan, the details on this is in the blog post 🙂

        Reply
    16. Claire

      January 23, 2021 at 10:43 pm

      5 stars
      So easy to do and they tasted amazing! The sponge was so light and the icing was to die for. I'm such a novice but even I managed to make them taste awesome.

      Reply
      • Christine

        October 07, 2021 at 9:49 pm

        I'm going to make these over the weekend but wondered if you could recommend an alternative to the cream cheese frosting? A different type of buttercream that would compliment the cake?

        Thanks

        Reply
        • thebakingexplorer

          October 07, 2021 at 10:36 pm

          Hi Christine, you could try a vanilla frosting there is a recipe for one in my Funfetti Cupcakes recipe here: https://thebakingexplorer.com/funfetti-vanilla-cupcakes/ Or an Oreo frosting would be delicious too, you can find a recipe for that here: https://thebakingexplorer.com/vanilla-oreo-cupcakes/ Let me know what you decide!

          Reply
    17. Carol

      February 13, 2021 at 9:00 am

      5 stars
      Wish I had found you earlier! Made these for my granddaughters and we loved them. Going to try more of your recipes and have ordered your baking book to save having to print off so many of your recipes I now want to try! Great website too.

      Reply
      • thebakingexplorer

        February 13, 2021 at 8:45 pm

        Hi Carol, I'm so pleased you liked them! I don't have a baking book sadly - maybe one day!

        Reply
    18. Angie

      March 07, 2021 at 6:27 pm

      5 stars
      I loved this recipe for Red Velvet Cupcakes. Not too sweet just perfect. Straight forward to make. My husband and kids absolutely loved them.
      I will try the red velvet cake recipe next as my daughter would love it for her birthday.

      Reply
    19. Suzanna Evans

      March 25, 2021 at 12:43 pm

      I been make Red Velvet cupcakes plm is it show chocolate cupcakes but should be red velvet show but no so I did put 1 tsp on red food flavouring that it nothing show red I wonder why ?

      Reply
      • thebakingexplorer

        March 25, 2021 at 1:06 pm

        Hi Suzanna, what brand of food colouring did you use? You may need to add more food colouring, or use a professional brand like Sugarflair or Pro Gel, as they have more concentrated and stronger colours. I hope that helps!

        Reply
    20. Sarah

      May 07, 2021 at 3:33 pm

      5 stars
      I’ve made these twice...massive hit with family and friends.
      Recommend this recipe abs also the Mississippi mud pie... hats fantastic

      Reply
      • thebakingexplorer

        May 07, 2021 at 6:05 pm

        Thank you so much Sarah!! I'm so happy you've been enjoying these cupcakes (and the pie!!)

        Reply
    21. Polly

      August 31, 2021 at 11:51 am

      5 stars
      These are soft and light cupcakes with an amazing cream cheese frosting. Perfect!! I would recommend using the colouring suggested because it really works!!!!

      Reply
      • thebakingexplorer

        September 01, 2021 at 1:17 pm

        Thanks so much for the wonderful feedback Polly! And I'm so glad my food colouring tip was helpful 😀

        Reply

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