Red Velvet Cupcakes



400g all purpose flour

320g caster sugar

2 tbsp cocoa powder (unsweetened)

2 tsp baking powder

1 tsp bicarb soda

½ tsp salt

3 eggs

190ml vegetable oil

300ml buttermilk

2 tsp vanilla extract

50ml red liquid food dye



2 batches of Cream Cheese Frosting


Makes 20

Level: Easy


Preheat a fan forced oven to 140C (280F) or 160C (320F) for a conventional oven. Line a cupcake tin with white cupcake liners. 


Add the flour, sugar, cocoa powder, baking powder, bicarb soda and salt into a large mixing bowl and mix on low speed using a hand mixer to help everything combine.


Next, add the eggs, oil, buttermilk, vanilla and red food dye to the dry ingredients 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 up about ½ way and bake for 40 min. The baked cupcakes will look shiny and moist on top when they’re ready. If it bounces and doesn't sink when you touch it, it's 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 cooling rack to cool completely before frosting.


Fit the end of a piping bag with a Wilton 1M piping tip and frost your cupcakes in a swirl.






STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).


CAKE: Recipe can be used for two 8” cake tins - adjust baking time to 30-40 min and bake on 180C


EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.


OVEN TEMPERATURE:  If you’re baking at home set your fan forced oven to 160C (320F).


BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.



Large mixing bowls


Magic Whisk for wet ingredients

Kitchen Scales

Stand mixer (or hand mixer)

Wire rack

Frosting bag


Measuring spoons

Cupcake baking tin

Paper liners

Ice cream scoop (optional)

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!


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