Go Back
+ servings
Red Velvet Cupcakes
Print Recipe
5 from 2 votes

Red Velvet Cupcakes

Flirtatious & fun. Red Velvet Cupcakes are wonderful eye candy and a joy to bite into. Hints of chocolate, vanilla & buttermilk crowned with thick cream cheese buttercream make these little treats irresistible.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Baking, Cake
Cuisine: American
Servings: 12 -14


For the Cupcakes

  • 125 g/ 4oz Unsalted butter - very soft
  • 125 g/ 4oz Caster sugar
  • 125 g/ 4oz Plain (all purpose) flour
  • ¾ teaspoon Baking powder
  • 15 g/ 4 teaspoon (rounded) Cocoa powder
  • ¾ teaspoon Vanilla extract
  • 4 tablespoon Buttermilk
  • 2 Large eggs - separated
  • Red gel food colouring (⅛- ¼ teaspoon - depending on strength)

For the buttercream

  • 90 g/ 3 ½ oz Unsalted butter
  • 90 g/ 3 ½ oz Cream cheese
  • 180 g/ 7oz Icing (confectionery sugar)
  • 1 teaspoon Vanilla extract


  • Chocolate flakes
  • 12-14 Fresh strawberries - small are best


Make the cupcakes

  • Line a muffin tin with paper cases and preheat the oven to 170°C/ 325°F/ GM3
  • Beat the sugar and butter together until light and fluffy
  • Add the yolks to the butter & sugar mix. Beat well
  • Weight the flour, baking powder & cocoa into a bowl and sift into the cake batter
  • Beat until just combined
  • Add the buttermilk & the red food gel and mix in. (Don't go crazy with the colouring gel at first - add a little and see how strong it is. Add more as necessary & aim for the colour as depicted in my photograph above)
  • Whisk the egg whites to the firm peak stage. Add a third of the whites to the cake batter and fold in using a large metal spoon. Add the remaining egg whites and fold in, very gently, until just incorporated
  • Fill each cupcake case around ⅔ full with the batter and bake for 17-20 minutes until the cakes spring back when lightly pressed
  • Allow to cool completely

Make the buttercream

  • Beat the butter, vanilla extract and icing sugar together until smooth
  • Add the cream cheese and beat again
  • Put a generous spoonful of buttercream on top of each cupcake and spread out
  • Sprinkle with chocolate flakes
  • Just before serving, top with a fresh strawberry (stalk removed).


It is hard to specify exactly how much red colouring gel you will use, since brands vary. I used a cocktail stick to scoop out the gel - I plunged it in around 2cm and pulled it out, keeping as much gel on my stick as possible. I did this 4 times to reach the right colour (as shown in my photograph).