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Red Velvet Cupcakes

Red velvet cupcakes are eggless cocoa-buttermilk cupcakes topped with tangy cream cheese frosting.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Red Velvet Cupcakes

55 mintotal

40 min hands-on15 min hands-off

Prep 20 min · Cook 20 min

Serves
2
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Oven.

Allow 10 minutes for the vinegar and milk to curdle into quick buttermilk before mixing the cupcake batter.

Method

  1. Preheat oven to 180°C (350°F) and line a muffin tray with cupcake liners.

  2. In a bowl, sift the maida, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.

  3. In a larger bowl, whisk the powdered sugar and oil until well combined. Add the prepared buttermilk and vanilla extract.

  4. Add the red food coloring to the wet mixture and whisk until it becomes a vibrant, deep red.

  5. Gradually fold the sifted dry ingredients into the wet red mixture. Mix just until no dry flour streaks remain. Do not overmix.

  6. Divide the batter equally among the cupcake liners, filling them only 2/3rd full to leave room for rising.

  7. Bake for 18-20 minutes. A toothpick inserted in the center should come out clean. Cool completely on a wire rack.

    18–20 min

  8. Prepare the frosting: beat the softened cream cheese and butter with an electric mixer until smooth and creamy.

  9. Gradually add the sifted powdered sugar and beat on low speed. Add a drop of vanilla. Beat until thick and fluffy.

  10. Once the cupcakes are absolutely cold, pipe or spread a generous swirl of cream cheese frosting on top.

How to tell it's done

The cupcakes should be red, soft and lightly tangy, with a tender crumb and smooth cream cheese frosting.

Getting it right

Tip

Do not frost warm cupcakes. Even slightly warm sponge melts cream cheese frosting and makes it slide.

What to serve it with

Serve with cream cheese frosting and a few red cake crumbs for birthdays, anniversaries or Valentine menus.

Common mistakes

The cupcakes taste flat or the frosting melts.
Let the buttermilk curdle before mixing, and cool the cupcakes completely before frosting. Both steps affect texture.

Storing and reheating

Refrigerate frosted red velvet cupcakes in an airtight container for up to 3 days. Bring them slightly cool, not cold, before serving; freeze unfrosted cupcakes for up to 2 months.