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!

Learn our recipe for classic red velvet cupcakes with cream cheese frosting. #baking #redvelvet #cupcakes|countryhillcottage.com
Learn our recipe for classic red velvet cupcakes with cream cheese frosting. #baking #redvelvet #cupcakes|countryhillcottage.com

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.

Learn our recipe for classic red velvet cupcakes with cream cheese frosting. #baking #redvelvet #cupcakes|countryhillcottage.com

Prep Time: 20 min

Baking Time: 20 – 25 min

Servings: 9 to 10 cupcakes

Temperature: 180°C / 350°F / Gas Mark 4

Materials

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

 

Icing

 

For the decoration

  • white chocolate curls
  • sprinkles

Tools

  • 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)

Instructions

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.

Difficulty: Easy

Materials: cocoa, cream cheese

Learn our recipe for classic red velvet cupcakes with cream cheese frosting. #baking #redvelvet #cupcakes|countryhillcottage.com

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.

Recipe Card

Click on the button to download the printable recipe card for the red velvet cupcakes.

Want to learn how to create perfect printables? Read our tips to get the best results!

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Sweet wishes,

Country Hill Cottage

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