Red Velvet cupcakes with cream cheese frosting

Red Velvet Cupcakes with Cream Cheese Frosting | Recipe

I don’t know about you but to me, red velvet cupcakes lie at the top of the food chain. When it comes to cupcakes, these little babies sit at the peak of the pyramid. Their luscious red cake with their divine cream cheese are a match made in heaven. I’ve tried and tested many recipes but have come to the conclusion that this version of Peggy Porschens red velvet cake is the ultimate recipe. I made a three-tier cake version with this red velvet recipe over a year ago which turned out divine. Don’t believe me? Give them a go.

Red Velvet Cupcakes for tea in the garden

Red Velvet Ingredients

  • 120g Butter
  • 320g Caster Sugar
  • 1 Tbsp Vanilla Extract
  • 2 Large Eggs
  • 275g Plain Flour
  • 2 Tbsp Cocoa Powder
  • 260g Buttermilk
  • 6 Tsp Red Food Colouring
  • 1 1/2 tsp White Wine Vinegar
  • 1 1/2 tsp Bicarbonate soda


  1. Cream the butter and sugar together.
  2. Add eggs and vanilla slowly while lightly beating.
  3. On a low speed mix in half the flour followed by half the buttermilk
  4. Then add the rest of the flour and the rest of the buttermilk, and finally the food colouring.
  5. Fold in the white wine Vinegar and Bicarbonate of Soda. (I’ve made this without white wine vinegar and it turned out just fine)
  6. Spoon into muffin cases and bake for 20 minutes in an oven at 180^C. You’ll know they’re done when a skewer comes out clean and the muffin tops spring back when gently pressed down.
Red velvet cupcake in a teacup
Red velvet cake in a cup

Cream Cheese Frosting

  • 130g Cream Cheese Frosting
  • 130g Butter
  • 310g Icing Sugar
  1. Cream butter with a third of the sugar
  2. Add another third of the sugar ad cream together and again with the last of the sugar.
  3. Add a little of the cream cheese at a time, mixing at a low speed.
  4. Fill a piping back and cool in fridge until firm enough to pie

What is your favourite cupcake variety?

Always, M

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