White cupcake casesWhat 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. 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!
Step by step…
I started by creaming together the butter and sugar, then I whisked in the eggs, buttermilk and red food colouring. I added the cocoa powder and flour and whisked them in.
Then I divided the mixture between the cupcake cases. I decided to use white cases so the red of the sponge could be seen through the sides. They baked for 20 minutes, then I put them on a rack to cool fully.
To make the cream cheese frosting I mixed together butter, icing sugar, cream cheese and vanilla extract until smooth. I piped the frosting on top of the cupcakes, then added some cute little heart sprinkles.
These Red Velvet Cupcakes are so light and fluffy, and the cream cheese frosting on top is an absolute dream! I’m usually quite happy to just have one slice or piece of my bakes, then give the rest away, but I wanted to eat several of these gorgeous Red Velvet Cupcakes!
Tips for making the Red Velvet Cupcakes:
- If you can’t hold of buttermilk, you can use milk with 1 tbsp lemon juice added, leave it for a few minutes until it goes lumpy then it’s ready to use!
- I use Pro Gel food colouring to get a vibrant red colour and you can find this on Amazon (see Recommend Equipment section below).
More Red Velvet recipes…
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| Red Velvet Cheesecake (No Bake) | Halloween Red Velvet Cake | Red Velvet Cheesecake Brownies |
Recommended Equipment and Ingredients*
| Red food colouring | Electric hand mixer | Cupcake tin |
| Heart sprinkles | Cooling rack | Red cupcake cases |
| White cupcake cases | Jem 1E Piping nozzle |
*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
Red velvet cupcakes and cream cheese frosting
Ingredients
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
Instructions
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Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a muffin/cupcake tin with cupcake cases
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Cream the butter and sugar together in a bowl with a wooden or silicone spoon
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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
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Add the cocoa powder and flour, whisk in. Then add enough red food colouring to get a very bright red colour
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Divide the mixture between the cupcake cases
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Bake for 20 minutes or until a skewer inserted in the centre of the cupcakes comes out clean, then put them on a rack to cool fully
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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
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Pipe or spread the frosting on top of the cupcakes, then add sprinkles of your choice
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Store in the fridge and eat within 3 days
If you like this, check out more of my Cupcake recipes!
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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
What a gorgeous colour! And so pretty with the decorations on too! love them!
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:)
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
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! 🙂
Thank you for bringing these lovely creations to Fiesta Friday:)
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
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
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
Love these cuties!They look and sound delicious.A perfect bake for the kiddies too!
hi
his looks amazing
if I make 8 oz. of this in a round tin how much buttermilk will I need
thank you : )
Sorry I don’t work in ounces so I’m not sure. I reckon a batch of this would make one 8″ sponge.
Thank you for this recipe. I am planning to try it with gluten free self raising flour – fingers crossed! ?
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)
Thank you Chua! I’m pleased you enjoyed it 🙂