Red Velvet Cupcake Recipe

My all-time favourite cupcake! This is the cupcake that has “grown” with me ever since I started baking – the first cupcake i ever made, and a cupcake i will keep on making.

It was through looking back at photos that I took that I realised my skills improving. Let the photos explain to you what I mean:










RedVelvet Heart











Along the way, I bought a donut maker (something like a waffles maker) and made some Red Velvet Donuts!

Stay tuned to an upcoming post where I teach 2 little ones how to make Mini donuts 🙂



What is a Red velvet cake?

Basically, I would say a red velvet cake is a chocolate cake tinted red with colouring or beetroot, topped with cream cheese frosting. The richness of this cake is heavenly.

However, I’m quite sure that the cake didn’t get its name just by someone adding red food colouring into it? So from what I read up, I’m still left a little confused. But, its ok! Everyone likes a bit of History and Mystery behind what they are eating 🙂

First finding:

During World War 2, where food colourings were still not popular and people had to ration on their food and expenditure, people boiled beetroots to add into their cake to enhance its colour and to help the cake retain its moisture for a longer period of time.

Second finding:

The reaction between vinegar, cocoa and buttermilk causes it to have its red colour and the velvet comes from the smooth texture of the cake.

There you go! The History and Science behind the Red velvet. I would love to try adding beet roots instead of food colouring but where would I find beetroots in Singapore?

I shall not hold it back any longer, here is the recipe! Feel free to save and print a copy: Red Velvet Cupcakes Recipe

Red Velvet Cupcake Recipe


– 250 grams sifted plain flour

– 1/2 teaspoon baking powder

– 1/2 teaspoon salt

– 2 tablespoons (20 grams) cocoa powder

– 115 grams unsalted butter, at room temperature

– 200 grams granulated white sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 240 ml buttermilk

– 1 tablespoon liquid red food coloring (I usually use 1/2 tbsp)

– 1 teaspoon white distilled vinegar

– 1 teaspoon baking soda

*make your own buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to  240 ml of milk. Just let this mixture stand 5 to 10 minutes before using.



  1. Preheat oven to 175-180degC
  2. In a large bowl sift together the flour, baking powder, salt, and cocoa powder.
  3. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs and vanilla and beat until incorporated. ( scrape sides between steps)
  4. In a measuring cup whisk the buttermilk with the red food coloring.
  5. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
  6. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
  7. Working quickly, divide the batter into the cupcake cases. Bake in the preheated oven for approximately 18-23mins or until a toothpick inserted in the center of the cupcakes comes out clean.
  8. Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let them cool completely before frosting.

Cream Cheese Frosting

For the Cream Cheese Frosting, I included 2 kinds.

The first on is the one i started off with. It produces a big batch and has a lighter taste (because of the added whipping cream) It is slightly more unstable, which means its not the ideal frosting to use if you plan to bring it out on a picnic in our Singapore weather.

The Second one was given to me by one of my colleagues, Kak Shidah. Its fail proof and super yummy! Its thick and creamy, and very stable because no whipping cream is used in this recipe.

Its all about preference, so try them both and let me know which one you prefer!


Cream Cheese Frosting ONE

– 250 grams cream cheese, room temperature

– 1/2 tsp vanilla essence

– 60 grams icing sugar (sifted)

– 200 ml cold heavy whipping cream (35-40% butterfat)

In the bowl, use the paddle attachment to beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth.

Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more icing sugar or cream as needed to get the right consistency


Cream Cheese Frosting TWO

– 250 grams cream cheese, room temperature

– 40 grams butter, room temperature

– 1tsp vanilla essence

– 100 grams icing sugar (sifted)

In the bowl, use the paddle attachment to beat the cream cheese until smooth. Add butter and beat until smooth. Add the vanilla and confectioners sugar and beat until smooth and creamy


On one occasion, I decided to add chocolate chips into the cake, and it turned out really good! (I didn’t even measure the amount I added, I just added whatever I wanted to add in.)


It doesn’t matter if you try and try and try again, and fail. It does matter if you try and fail, and fail to try again.

– Charles Kettering

Give it a try today! Fall in love with this Red Velvet Cupcake