Red Velvet Cupcakes
Recipe type: Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: about 16
Buttermilk cupcakes with a subtle taste of chocolate
  • 2½ cups self- rising flour, sifted
  • 1-2 tablespoons cocoa, sifted
  • 1½ teaspoons baking soda
  • 1½ cups sugar
  • 1½ cups vegetable oil
  • 2 eggs, room temperature
  • 2½ tablespoons red food colour
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 2 teaspoons white vinegar
  1. Preheat oven to 180℃/350℉. Line cupcake tins
  2. In a medium bowl, sift together flour, cocoa and baking soda. Set aside
  3. Combine sugar, vegetable oil, eggs, vinegar, and vanilla. Beat until light and fluffy, about 2 minutes
  4. Gradually add flour mixture, and mix on low speed just until flour has been incorporated
  5. Slowly add buttermilk
  6. Add food colouring, and beat to combine
  7. Divide batter amongst cupcake tins, only about ⅔ full.
  8. Bake until a cake tester inserted into the middle comes out clean, about 18-20 minutes
  9. When completely cooled, ice with cream cheese frosting.
Cream Cheese Icing

150g butter, room temperature
250g cream cheese, room temperature
3 cups icing mixture, sifted
1 teaspoon pure vanilla extract


Beat butter and cream cheese until well combined. Add vanilla and sift in 1 cup of icing mixture and beat until combined. Then sift in the remaining sugar and mix until smooth and thick, about 8 minutes.
Recipe by Small Kitchen Tales at