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Red Velvet Cupcakes


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The Gourmandize Team

Really easy to make cupcakes that'll delight everyone around!

Rate this recipe 4.1/5 (216 Votes)


  • 30g self-raising flour
  • 1 tbsp cocoa powder
  • ¼ tsp baking powder
  • 90g soft sugar
  • 80ml vegetable oil
  • 80ml buttermilk
  • 1 tsp vanilla extract
  • 1 tbsp red food colouring
  • 1 egg
  • Frosting:
  • 60g unsalted butter
  • 150g soft cheese
  • 250g icing sugar
  • 1 tsp vanilla extract
  • ½ tbsp red food colouring
  • 12 small cupcake cases
  • 3 piping bags
  • Star-shaped nozzle (for pipping bags)


servings 12
Level of difficulty Difficult
Preparation time 40mins
Cooking time 20mins
Cost Average budget


Step 1

Preheat the oven to 180°C.
Put cupcake cases into cupcake tray (12 hole tray will do)
Put all the flour,cocoa powder, baking powder and sugar in a mixing bowl.
Beat together oil, buttermilk, vanilla extract, red food colouring and egg.

Step 2

Whisk all the wet ingredients until the mixture is smooth. Spoon the mixture into the paper cases.
Bake for 20 minutes.

Step 3

Beat the butter until smooth then beat in the soft cheese, icing sugar and vanilla extract until combined. Put half of the mixture into a small bowl, add the red food colouring and beat until evenly coloured.

Step 4

Spoon the red icing into one piping bag, and the white into another. Snip a 1 cm hole in each then place both bags into the third bag fitted with the star-shaped nozzle. Pipe onto the cooled cupcakes, creating a two-tone cream cheese frosting.

For a super-smooth edge, line the tin with the pastry and make sure it comes above the rim by about 0.5cm. Once cooked, let it cool slightly then trim the edges with a sharp knife. At a bake sale, presentation is key, so stock up on cake cases, decorations and cellophane to wrap up batches of cakes or biscuits, or display individual cakes on a cake stand.

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