Red Velvet Cupcakes Recipe



    • 300g plain flour
    • 30g cocoa powder
    • 1 tsp bi-carb soda
    • 315g caster sugar
    • 250ml buttermilk
    • 200g unsalted butter, melted
    • 2 eggs, lightly whisked
    • 1 tbsp white vinegar
    • 1 tsp vanilla extract
    • 1 tsp red food colouring
    • 500g cream cheese, at room temperature
    • 300g pure icing sugar
    • 120g unsalted butter, extra, at room temperature
    • 1 tsp vanilla essence, extra


    1. Preheat oven to 170°C. Line 18 muffin pans with paper cases. Sift flour, cocoa powder, and bi-carb soda into a bowl. Stir through the sugar. Whisk the buttermilk, butter, eggs, vinegar, and vanilla in a large jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
    2. Divide the mixture among the lined pans. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.
    3. Use an electric beater to beat the cream cheese, icing sugar, extra butter, and extra vanilla until smooth. Spread over cupcakes.
    4. Serve and enjoy!

    (This recipe was sourced and adapted from