Red velvet cupcakes
Soft and fluffy red velvet cupcakes with a hint of cocoa, finished with rich cream cheese frosting for a beautifully balanced and indulgent bake.
Updated : 03 March, 2026
Easy
About 20 min.
Ingredients
100 grams
Butter
260 grams
Sugar
2
Eggs
1 teaspoon
Vanilla extract
2 tablespoon
Cocoa powder
2 tablespoon
Vegetable oil
2 teaspoon
Food coloring
0.25 teaspoon
Salt
250 grams
Flour
1 teaspoon
Baking soda
0.2 teaspoon
Baking powder
120 milliliters
Yogurt
1 teaspoon
Apple cider vinegar
For the cream cheese icing
55 grams
Butter
250 grams
Cream cheese
150 grams
Powdered sugar
1 teaspoon
Vanilla extract
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200°C/180°C Fan/Gas 6 and line a 12-hole muffin tin with paper cases.
Step 2
In a large mixing bowl, cream together the butter and sugar until smooth and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, cocoa powder, vegetable oil, food colouring, and salt until fully combined.
Step 3
In a separate bowl, mix together the flour, bicarbonate of soda, and baking powder.
Step 4
In a jug, whisk the yoghurt and vinegar with 80ml/2¾fl oz water until smooth.
Step 5
Add half of the flour mixture to the creamed butter mixture and stir gently to combine. Follow with half of the yoghurt mixture and mix again. Repeat with the remaining flour mixture, then the remaining yoghurt mixture, stirring until just combined.
Step 6
Spoon the batter evenly into the paper cases, filling each about three-quarters full.
Step 7
Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the centre of a cupcake comes out clean. Remove the cupcakes from the tin and allow them to cool completely on a wire rack.
Step 8
To prepare the icing, beat the butter and cream cheese together until light and smooth. Add the icing sugar and vanilla extract, mixing until creamy and fully incorporated. Spread or pipe the icing over the cooled cupcakes and finish with red sprinkles if desired.
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