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Red Velvet Cupcakes with Cream Cheese Frosting
Prep Time
20 mins
Cook Time
18 mins
Total Time
40 mins
Mini cupcakes - Fill only half and baking time is 7-8 minutes
Servings: 15 medium cupcakes, 48 mini cupcakes
  • 1 and 1/2 cup 180g All purpose flour/maida
  • 1/4 cup 25g cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup 120ml vegetable oil
  • 1 and 1/4 cup 250g sugar
  • 2 Large Eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk Substitute
  • 2 tablespoons red food color
  • 3/4 teaspoon vinegar apple cider vinegar preferred
  • Cream Cheese Frosting:
  • 8 oz 226g cream cheese, at room temperature
  • 1/2 cup 1 stick(113g) unsalted butter, at room temperature
  • 1 1/2 cup confectioners sugar
  • 1/2 tablespoon heavy cream or milk
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 350 Degrees Fahrenheit or 175 Degrees Celsius. Line a cupcake pan with liner or spray and dust the pan.
  2. Swift flour + baking soda + salt + cocoa.
  3. Beat oil + sugar until the sugar is completely dissolved. Add eggs one by one, beating well after each addition.
  4. In another bowl, add buttermilk + food color + vinegar.
  5. Now add the dry ingredients to the egg mixture in three batches alternating with buttermilk, beginning and ending with flour. Mix on low until only combined. (Very important: Do not over mix the batter and do not use your hands to mix once you have added red color)
  6. Divide into individual mould, only filling little more than halfway as these will rise well. Tap it gently about 5 times on the counter to get rid of any air bubbles.
  7. Bake for 16-18 minutes or until a skewer inserted in the center of the cupcakes comes out with few crumbs attached to it.
  8. Let it stay in the pan for about 5 minutes and then transfer onto a wire rack for cooling.
  9. Cream cheese frosting: Beat the cream cheese well until soft, add the butter and sugar, beating well. Scrape off the sides, pour heavy cream and vanilla and beat until smooth and satiny. Taste and add more sugar if needed.
  10. I used a star decorating tip.
Recipe Notes

These cupcakes stay well and moist at room temperature for couple of days. Store in a airtight container.
I used a muffin tin and 4 mini ramekins to bake the cupcakes.
If using icing, store this in the refrigerator. Keep it out at room temperature at least 30 minutes before serving.
If you want more red color, use 1/8 cup cocoa instead of 1/4 cup and 1 and 1/8 cup sugar instead of 1 and 1/4 cup.