These Red Velvet Cupcakes are perfect for people who just wants a small, fun share of the Red Velvet Cake and that delicious Cream Cheese frosting, but not the entire cake! Of course, that includes me. That explains the existence of this recipe!

Red Velvet Cupcakes by Bakeomaniac

Personally, I like my Red Velvet Cupcakes to go with cream cheese frosting because they are such good complements and they do not mask the delicate flavour of one another. I shall now proceed to further elaborate the recipe!

First of all, these Red Velvet Cupcakes are on the moist side with 2 large eggs added, on top of the normal additions of buttermilk. I enjoy my cakes, and hence my cupcakes moister. If you prefer something not as moist, you can simply cut back 1 egg, and perhaps about 1/4 cup of all purpose flour. The two eggs also definitely contribute to the richness of the flavour.

For the buttermilk, I created my own by using white vinegar. This acidic condition will denature some of the proteins in the normal full cream milk, causing it to curdle. Of course, if you are already using white vinegar for the curdling, do not add further additions of white vinegar. Meaning if you have used the 1/2 teaspoon of white vinegar required for the recipe already for the curdling of the milk, do not further add another 1/2 teaspoon of white vinegar. This will make cupcakes taste off. Trust me, I have tried it before. Or perhaps my taste buds are too sensitive.

I will not explain the addition of cocoa powder as it is the cocoa powder too that makes Red Velvet desserts well, Red Velvet!

Regarding the red food colouring, I acknowledge that it can be an issue for people who do not like artificial food colouring. As such, I would recommend you to do it the old-fashioned but still valuable way of using the red pigments of beetroot.

For both natural and artificial red pigments, just adjust it accordingly to the batter before you add the flour, to your preference! We do it before the addition of flour to prevent over excessive mixing with the flour which can cause the cupcakes to become bread like.

For the frosting, its really up to you. You can use other flavours of frosting, or you can even just spoon it all over the cupcake. The amount of cream cheese frosting stated in the recipe is sufficient to frost 12 cupcakes, but if you are just spooning it all over the cupcake you can just simply half it!

On a side note, this is my first time piping so do forgive me if it looks ugly! I definitely need more time and opportunities to practice!

Here’s the recipe!

Red Velvet Cupcakes with Cream Cheese Frosting
by Javier Tan August-6-2017

These Red Velvet Cupcakes are perfect for people who just wants a small, fun share of the Red Velvet Cake and that delicious Cream Cheese frosting, but not the entire cake! Of course, that includes me. That explains the existence of this recipe!


For the Cupcakes:

  • 1 and 1/2 Cups or 180g All Purpose Flour
  • 1/2 Cup + 2 Tablespoons or 125g Granulated White Sugar
  • 2 Teaspoons or 5g Unsweetened Cocoa Powder, Sifted
  • 1 Teaspoon or 6g Baking Soda
  • 1 Teaspoon or 4g Baking Powder
  • 1/4 Teaspoon or 1.4g Salt
  • 1/2 Cup or 115g Unsalted Butter, Softened at Room Temperature
  • 1/2 Cup or 120ml Buttermilk, at Room Temperature
  • 1/2 Teaspoon or 2.5ml Distilled White Vinegar
  • 2 Large Eggs, approx 55-60g
  • Personal Preference Red Food Colouring
  • 1 Teaspoon or 5ml Vanilla Extract

For the Cream Cheese Frosting:

  • 2 Cups or 240g Powdered or Icing Sugar, Sifted
  • 1/2 Teaspoon or 2.5ml Vanilla Extract
  • Up to 3 Teaspoons or 15ml of Milk
  • 170g or 3/4 Cup Cream Cheese, Softened at Room Temperature
  • 1 Tablespoon or 14g of Butter, Softened at Room Temperature


For the Cupcakes:

  1. Preheat your oven to 180 degrees C or 350F and line your muffin tray with paper liners.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add in the 2 large eggs, salt, cocoa powder, vanilla extract, baking soda and baking powder and stir well until well incorporated.
  4. Add in the buttermilk and white vinegar, stir well.
  5. Add red food colouring until it reaches your desired intensity of redness.
  6. Mix in the flour and stop mixing immediately when there are no longer lumps of flour.
  7. Divide equally into the 12 paper liners.
  8. Bake for about 18-21 minutes or until a toothpick inserted in the middle comes out clean. Leave to cool for about an hour before frosting.

For the Cream Cheese Frosting:

  1. Mix the softened cream cheese and butter until they are light and fluffy.
  2. Add in the vanilla and stir well.
  3. Mix in the sifted powdered sugar half cupfuls at a time.
  4. Add teaspoonfuls of milk until it reaches your desired consistency.


  • Prep time: 45 mins
  • Cook time: 30 mins
  • Total time: 1 hour 15 mins
  • Yield: 12 Cupcakes


  1. It keeps well for up to two days at room temperature, or four days in the refrigerator, in airtight containers. It will slightly harden in the refrigerator.
  2. If you are not planning to pipe it, you can half the recipe for the Cream Cheese frosting.
  3. For more information on how to make the Cream Cheese Frosting: Click Here
  4. If you do not have buttermilk, make your own using both milk and the white vinegar, by just mixing 1/2 teaspoon of white vinegar with milk. Then, do not add the 1/2 teaspoon of white vinegar anymore to the batter. Meaning that the total amount will still be 1/2 teaspoon.
  5. If you would like to thank me, do share your creations with me on social media and simply tag me or leave me any feedback!

To Pin: Click Here

– Bakeomaniac, Javier Tan