Ruby red, velvety smooth and a hint of cocoa – of course we’re talking red velvet cupcakes! After baking autumn-inspired red velvet mini cakes last week, it’s high time that we share our recipe for red velvet cupcakes! These cupcakes have just right balance between dense and fluffy and taste extra delicious topped off with a big swirl of our no-fail cream cheese icing!
You can download and print the recipe card for the cupcakes at the end of this post.
Scrumptious Red Velvet Cupcakes Recipe
The recipe makes 9 to 10 red velvet cupcakes but you can easily double the amounts.
Prep Time: 20 min
Baking Time: 20 – 25 min
Servings: 9 to 10 cupcakes
Temperature: 180°C / 350°F / Gas Mark 4
For the cupcakes
- 150 g (1 1/4 cups) all-purpose flour, sifted
- 20 g (1/4 cup) unprocessed Dutch cocoa powder, sifted
- 1 tsp baking soda
- 1/4 tsp salt
- 115 g (1/2 cup) granulated sugar
- 1 egg (UK & Europe: M / US, CA, AUS & NZ: L)
- 115 ml (1/2 cup) buttermilk
- 150 ml (2/3 cup) oil
- 1 tbsp white vinegar (balsamic or apple vinegar)
- 1 tsp red gel paste food colour
- 1 tsp vanilla extract
- 1/2 portion no-fail cream cheese icing
For the decoration
- white chocolate curls
- kitchen scale or measuring cups and spoons
- hand-held or stand mixer fitted with the paddle attachment
- rubber spatula
- 2 large mixing bowls
- oven gloves
- 12-hole cupcake tray (pan) lined with paper cupcake cases (liners)
- cake tester or skewer
- disposable piping (pastry) bag
- large, open-star piping tube (nozzle/tip) (e.g. Wilton 1M or JEM 3M)
1) Preheat the oven
Preheat the oven to 180°C (350°F/Gas mark 4).
2) Mix the dry ingredients
Sift the flour, cocoa, salt and baking soda into a large mixing, add the sugar and combine on low speed. Set aside.
3) Mix the wet ingredients
Whisk together the oil, buttermilk, eggs, vinegar, vanilla extract and red food colouring.
4) Make the batter
Starting on low speed, pour the wet ingredients into the dry ones and mix on medium high speed until just combined. Scrape down the sides of the bowl occasionally.
5) Bake the cupcakes
Using an ice cream scoop or a spoon, ladle the batter into the prepared cupcake tray (pan). Bake for 20 to 25 minutes, until a cake tester inserted in the middle of a cupcake comes out clean. Allow to cool for two hours.
6) Decorate the cupcakes
After the red velvet cupcakes have cooled, fill a disposable piping (pastry) bag fitted a large, open-star piping tube (tip/nozzle) with icing and twist the end of the bag so the icing can’t squish out. Starting in the middle of the cupcake, pipe an even circle that covers the entire surface of the cupcake. Continue to pipe a second smaller circle on top of the first. Pipe a third, even smaller circle and finish it by lifting the piping bag in the centre of the cupcake. Decorate with sprinkles and chocolate curls.
Materials: cocoa, cream cheese
Storage & shelf life
Red velvet cupcakes can be kept in the fridge for 3 days. Undecorated cupcakes can be packed in airtight containers or bags and stored in the freezer for up to a month.
Click on the button to download the printable recipe card for the red velvet cupcakes.
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