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Red Velvet Cupcakes

by Nick Makrides
Red Velvet Cupcakes

When I was working in a bakery, we would treat red velvet cupcakes like the queens of the kitchen. And there’s a reason why. Because these are hands down, the best cupcakes ever. When people ask me my favourite flavoured cupcake, without any doubt, it’s these!

Red Velvet Cupcakes

Red Velvet Cupcakes

Serves 20

4.77 from 17 votes
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Course: Dessert, American
Cuisine: American



  • 2 1/3 cups all-purpose flour
  • 1 1/2 cups granulated sugar caster (superfine)
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda baking soda
  • 1/2 tsp fine salt
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 1/4 cups buttermilk
  • 2 tsp vanilla extract
  • 2 tbsp red liquid food dye


  • 2 batches Cream cheese frosting



  • Preheat a fan-forced oven to 140°C / 275°F or a conventional oven to 160°C / 320°F. Line two cupcake tins with white cupcake liners.
  • Add the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt to a large mixing bowl. Mix on low speed with an electric hand mixer until well combined.
  • Next, add the eggs, oil, buttermilk, vanilla and red food dye and continue mixing on low speed until everything is well combined. Scrape down the bowl and mix for a final 20 seconds on low speed.
  • Scoop the batter into your cupcake liners, filling them halfway. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly. Bake for 40 minutes, or until a toothpick inserted in a cupcake comes out clean. The cupcakes will look shiny and moist on top when they’re ready. If they bounce and don’t sink when you touch them, they’re done. Take care not to overbake these cupcakes because they can dry out quickly, and red velvet cupcakes should be moist and delicate. Once baked, set them aside on a wire rack to cool completely before frosting.
  • These cupcakes are perfectly paired with my cream cheese frosting. Fit the end of a piping bag with whichever piping tip you like and frost a swirl on top.


Cupcakes can be stored in an airtight container for up to 3 days.
Cupcakes are best served the day after they’re made.


Calories : 203kcal
Carbonhydrates: 27g
Protein: 3g
Fat: 10g
Saturated Fat: 7g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 26mg
Sodium: 181mg
Potassium : 53mg
Fiber: 1g
Sugar : 16g
Vitamin A: 60IU
Vitamin C: 0.1mg
Calcium: 47mg
Iron: 1mg
Nutrition Disclosure

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jessica lipumano July 26, 2021 - 6:03 am

5 stars
hi.how to make buttermilk.thanks.

Nick Makrides July 27, 2021 - 6:30 am

Hi Jessica! It’s two tsp of vinegar or fresh lemon juice to one cup of milk. Full cream or skim. Mix it in. Let it rest for 5 minutes and then use 🙂 Hope that helps! Nx

Shubha Shirsat March 14, 2022 - 8:25 am

I want to half the recipe to make 10 red velvet cupcakes. How do I replace half the egg. I was thinking of adding 2 tablespoons of yogurt instead of the half egg. Will it work?

Nick Makrides April 28, 2022 - 3:17 am

Hi Shubha! Hmm, I havent tried it, but that’s actually a really great idea. If you try that, I’d be interested to know how it went. N x

Kulbir April 12, 2022 - 12:49 pm

HI Nick, love your website and the recipes 🙂 A couple of years ago you had put up an eggless red velvet cake or cupcake receipe and it was a hit. Any chance you could post it up again or let me know how I can substitute the eggs?

Nick Makrides April 26, 2022 - 12:38 pm

Hi Kulbir! Sure! Woring as hard as I can to get those recipes that have gone missing back up! Thanks for the kind words! N x


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