Red velvet cupcakes with cream cheese icing

Searching for a pint-sized treat? Look no further than this red velvet cupcakes recipe. Topped with a thick cream cheese icing, these cupcakes will be the star of your next sweet occasion

  • 10 mins preparation
  • 20 mins cooking
  • Makes 18
  • Print
This recipe first appeared in Food magazine issue 57.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.


  • 125 gram butter, softened
  • 1 1/2 cup caster sugar
  • 2 eggs, room temperature
  • 2 1/2 cup flour
  • 1/4 cup cocoa
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup milk
  • 1 tablespoon liquid red food colouring
  • 2 teaspoon white vinegar
  • 1 teaspoon vanilla essence
Cream cheese icing
  • 250 gram cream cheese, softened
  • 150 gram butter, softened
  • 3 1/2 cup icing sugar, sifted
  • 1/2 teaspoon vanilla essence
  • heart sprinkles or chocolate hearts to decorate


  • 1
    Preheat the oven to 180ºC. Line muffin pans with 18 paper cases.
  • 2
    Cream the butter and sugar with an electric beater until the mixture is light and fluffy. Add the eggs, one by one, beating well after each addition.
  • 3
    Sift the flour, cocoa, baking powder and baking soda into a separate bowl.
  • 4
    Mix together the milk, food colouring, vinegar and vanilla essence.
  • 5
    Fold the dry and wet ingredients ingredients into the creamed mixture alternately in three batches.
  • 6
    Spoon the mixture evenly into the paper cases. Bake the cupcakes in the preheated oven for about 20 minutes, or until a skewer inserted into the centre comes out clean. Set aside to cool.
  • 7
    To make the icing, beat the cream cheese and butter with an electric mixer for 2-3 minutes, or until the mixture is very pale. Mix in the icing sugar and vanilla essence on a low speed.
  • 8
    Cover the cooled cupcakes with a generous swirl of icing and decorate with the heart sprinkles to serve.