Classic Red Velvet Cupcake with Cream Cheese Frosting

Classic Red Velvet Cupcake with Cream Cheese Frosting

These sinfully delicious cupcakes with a mild chocolate flavor and tartness from the cream cheese frosting are easy to whip up and make for a colorful dessert.



  1. 11/3 Cups Flour
  2. 1/2 Teaspoon Baking Soda
  3. 1/2 Teaspoon Baking Powder
  4. 1/4 Teaspoon Salt
  5. 1 Cup Caster Sugar
  6. 56 Grams Butter (at room Temperature)
  7. 1 Egg
  8. 1 Teaspoon Vanilla Essence
  9. 1 Tablespoon Cocoa Sifted Powder
  10. 1/2 Teaspoon Red Food Coloring
  11. 1 Cup Buttermilk
  12. 1 Cup Cream Cheese
  13. 56 Grams Butter (at room Temperature)
  14. 1 Teaspoon Vanilla Essence
  15. 3 Cups Icing Sugar


45 mins
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    Preheat the oven to 180 degrees C and layer the muffin tins with cupcake liners

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    In a bowl, whisk together the flour, baking soda, baking powder and salt

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    In another bowl, cream the butter and sugar for about 4 to 5mts till it becomes pale yellow in color and then beat in the egg and the Vanilla essence

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    Add in the cocoa powder and the red food coloring to creamed mixture and stir to combine

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    With the mixer on low speed, alternate adding the flour and buttermilk starting and ending with flour

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    Fill the cupcake liners up to 3/4th with the batter. Lightly smooth the tops of the batter with the back of a spoon

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    Bake in the oven for 18 to 21 mts. Cool on wire rack

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    While the cupcakes are cooling, make the frosting by by beating together the cream cheese, butter and vanilla essence until creamy

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    Slowly blend in the icing sugar until the icing is smooth and creamy.

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    Once the cupcakes have cooled down, pipe the frosting onto the cupcakes or just slather them on with a knife

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