# Red Velvet Cupcakes > To make red velvet cupcakes, whisk flour, cocoa, baking soda, baking powder and salt. In another bowl, whisk sugar, oil, eggs, buttermilk, vanilla, vinegar and red food colouring, then whisk in the dry ingredients. Fill 12 lined cups two-thirds full and bake at 175°C (350°F) for 18-21 minutes. Cool completely, then pipe with cream cheese frosting. Source: https://savourrecipes.com/recipe/red-velvet-cupcakes Author: Hannah Whitfield | Published: Oct 16, 2026 Categories: Dessert Recipes, American Recipes Collections: Valentine's Day Recipes Tags: Valentine's Day, Vegetarian, Kid Friendly, Make Ahead Red velvet is a mild cocoa cake with a tender, slightly tangy crumb from buttermilk and a splash of vinegar. These cupcakes are mixed by hand with oil, which keeps them moist for days, and topped with a thick cream cheese frosting that holds a swirl. Bake them for Valentine's Day, a birthday or a bake sale. ## Key facts - Prep time: 25 mins - Cook time: 21 mins - Cool: 1 hr - Total time: 1 hr 46 mins - Yield: 12 cupcakes - Difficulty: Easy - Cuisine: American - Method: Baking - Calories: 460 per serving ## Ingredients ### Cupcakes - 200 g all-purpose flour, plain flour, 1 2/3 cups, spooned and levelled - 2 tbsp unsweetened cocoa powder, natural, not Dutch-processed - 1/2 tsp baking soda, bicarbonate of soda - 1/2 tsp baking powder - 1/4 tsp salt - 200 g granulated sugar, 1 cup - 120 ml neutral oil, 1/2 cup, such as canola or sunflower - 2 large eggs, room temperature - 160 ml buttermilk, 2/3 cup, room temperature - 1 tsp pure vanilla extract - 1 tsp white vinegar - 1–2 tsp red gel food colouring, or 1-2 tbsp liquid food colouring ### Cream cheese frosting - 225 g full-fat cream cheese, 8 oz block, not spreadable tub-style, softened - 115 g unsalted butter, 1/2 cup, softened - 300 g icing sugar, also called powdered or confectioners' sugar (2 1/2 cups), sifted - 1 tsp pure vanilla extract - pinch of salt ## Equipment - 12-cup muffin tin - Paper liners - 2 mixing bowls - Whisk - Electric mixer - Piping bag with a large star or round tip - Wire rack ## Instructions 1. **Prepare.** Heat the oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners. Whisk the flour, cocoa, baking soda, baking powder and salt in a bowl. 2. **Mix the wet ingredients.** In a large bowl, whisk the sugar, oil and eggs for 1 minute until smooth. Whisk in the buttermilk, vanilla and vinegar, then add the food colouring a little at a time until the batter is a deep red. 3. **Combine.** Add the dry ingredients to the wet ones and whisk gently just until smooth and no dry flour remains. The batter will be fairly thin. 4. **Bake.** Fill the liners two-thirds full. Bake for 18-21 minutes, until the tops spring back when pressed lightly and a toothpick in the centre comes out clean. Cool in the tin for 5 minutes, then move the cupcakes to a wire rack and cool completely, about 1 hour. 5. **Make the frosting.** Beat the cream cheese and butter with an electric mixer on medium speed for 2 minutes until smooth. Add the icing sugar on low speed, then the vanilla and salt, and beat on medium-high for 1-2 minutes until fluffy. Stop there, because overbeaten cream cheese frosting turns soft and runny. 6. **Frost.** Pipe or spread the frosting onto the cooled cupcakes. For the classic finish, trim the domes off one or two cupcakes, crumble them and sprinkle the red crumbs over the frosting. ## Tips - Gel colouring gives a stronger red with less liquid than the liquid kind. If the cupcakes need to be vegetarian, check the label: some red colourings are made from carmine, also listed as cochineal or E120, which comes from insects. - Use full-fat block cream cheese. Spreadable cream cheese from a tub holds more water and makes a soft, runny frosting. - Let the cream cheese and butter soften to room temperature so the frosting beats up smooth, without lumps. - Frost only completely cooled cupcakes, or the frosting will melt and slide. ## Variations - Mini cupcakes: fill lined mini muffin cups two-thirds full and bake for 10-12 minutes. - No colouring: leave out the food colouring for light brown cocoa cupcakes that taste exactly the same. - Valentine's toppers: press a small heart-shaped candy or a pinch of red sprinkles onto each swirl of frosting. - Vanilla frosting: use the vanilla buttercream from our vanilla cupcakes if you prefer a sweeter, less tangy topping. ## Storage - Fridge: Because of the cream cheese frosting, keep frosted cupcakes in an airtight container in the fridge for up to 4 days. Let them stand at room temperature for 20-30 minutes before serving. - Freezer: Freeze unfrosted cupcakes, wrapped well, for up to 3 months. Thaw at room temperature before frosting. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 460 | 4.5 g | 57 g | 24 g | ## Frequently asked questions ### What does red velvet taste like? Red velvet is a mild chocolate cake. It uses only a little cocoa, so the flavour is gentle, and the buttermilk and vinegar give it a slight tang that goes well with cream cheese frosting. ### Can I make red velvet cupcakes without food colouring? Yes. The colouring adds no flavour, so the cupcakes taste the same without it; they will just be light brown. Beetroot powder gives a more muted reddish colour. ### Can I make red velvet cupcakes without buttermilk? Yes. Stir 2 tsp lemon juice or white vinegar into 160 ml (2/3 cup) milk and let it stand for 5 minutes, or use plain yogurt thinned with a little milk. ### Do red velvet cupcakes need to be refrigerated? Frosted red velvet cupcakes should be kept in the fridge because of the cream cheese frosting, but they can sit at room temperature for up to 2 hours while you serve them. Unfrosted cupcakes keep at room temperature, covered, for 2 days. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.