Homemade Red Velvet Cupcake

    Red Velvet Cupcake
    Red Velvet Cupcake

    Looking for cupcake recipe from scratch? Try these moist red velvet cupcake recipe. The gorgeous red color makes it a treat for eyes and a perfect cupcake for your romantic dates during Valentine.

    |Another Valentine Special Cake: Death by Chocolate

    These eggless homemade red velvet cupcakes are my favorite. This super moist red velvet cupcake recipe is topped with cream cheese frosting. The slight hint of chocolate creates a buzz for kids of all ages.

    Make these homemade red velvet cupcake recipe with cream cheese frosting and become a superstar in your next get-together. Game?

    Let’s make the delicious red velvet cupcake

    red velvet cupcake recipe with cream cheese frosting

    PS: Use Conversion Table to convert cups into grams and vice versa

    To make Cupcake

    Preheat the oven to 180 °C for 10 minutes.

    In a large mixing bowl, sieve All-purpose flour, powdered sugar, Cocoa powder, salt, Baking powder and baking soda together. This helps in even mixing of all the ingredients.

    In another bowl take milk. Add vinegar to it and keep it aside for 5 minutes. The milk will curdle during this resting time and results in buttermilk. Add the good quality of food grade edible color to the buttermilk.

    Red Velvet Cupcakes

    Whisk buttermilk, melted butter, and vanilla essence well. Now start adding dry ingredients to the wet ingredients.

    You can use a spatula or electric whisker to mix the ingredients.

    Prepare a smooth and lumps free batter. Pour the batter into muffin moulds.

    Bake these muffins at 180 °C for 15 minutes in a preheated oven or until the toothpick inserted comes out clean.

    Once baked, take these muffins out and let them cool.

    |Recommended Recipe: Mango Semolina Muffins

    For Cream Cheese Frosting

    In an electric mixer beat the cream cheese until smooth. Start adding powdered sugar and cream it after every addition of sugar. Add vanilla extract and cream again. Continue to add sugar and creaming it until you get pearly sheen and gooey but separable consistency.

    Fill it into a piping bag and use any nozzle for the frosting.

    Your Red velvet cupcakes with cream cheese frosting are ready to serve.

    Homemade Red Velvet Cupcake Recipe

    Red Velvet Cupcake Calories Count

    Total Calories 4452
    Total Servings 10 cupcakes
    Calories per Serving 445 per cupcake


    Buy Tools and Ingredients used in this recipe

    For Indian Users

    Cocoa Powder | Red Color | Vanilla Essence | Cream Cheese | Muffin Moulds

    For users in US, UK & Canada

    Print Recipe
    Homemade Red Velvet Cupcake Yum
    The moist red velvet cupcake recipe is always a show stopper for any get-together. The classic red color and the velvety feel makes this cupcake recipe as one of the most demanded homemade cupcake recipes. Learn how to make homemade red velvet cupcake recipe from scratch.
    Course Dessert, Parties
    Cuisine American
    Prep Time 10 minutes
    Cook Time 25 minutes
    Passive Time 5 minutes
    For CupCake
    For Cream Cheese Frosting
    Course Dessert, Parties
    Cuisine American
    Prep Time 10 minutes
    Cook Time 25 minutes
    Passive Time 5 minutes
    For CupCake
    For Cream Cheese Frosting
    For Cupcake
    1. Preheat the oven at 180 °C for 10 minutes.
    2. In a mixing bowl sieve all the dry ingredients together – all-purpose flour (maida), sugar, cocoa powder, salt, baking powder and baking soda. Mix them well.
    3. Mix the milk with vinegar and keep aside for 5 minutes. The milk will curdle to form buttermilk. Now add color to this mix.
    4. Separately whisk the wet ingredients - prepared buttermilk, melted butter and vanilla essence.
    5. Add it to the dry ingredients and mix well with a spatula or with electric beater till there are no lumps.
    6. Now pour the batter in a cupcake mould and bake at 180 °C for about 15 minutes or until done.
    7. Remove and cool.
    For Cream Cheese Frosting
    1. In an electric mixer, beat the cream cheese until smooth. Begin adding powdered sugar, creaming thoroughly after each addition.
    2. Mix Vanilla extract in the cream.
    3. Continue adding powdered sugar until frosting has a pearly sheen and thick, gooey yet spreadable consistency.
    Recipe Notes
    1. Red food colouring will stain your hands, clothes and mouth, so use caution when handling.
    2. You must use a brand of heavy cream that whips very easily to stiff peaks.
    3. If the cream you are using don’t form the stiff peaks easily, whip the cream separately till it forms the stiff peaks and then fold with cream cheese.

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      • Hi Prema,
        Yes you can use beet here.Add 3/4cup of beet puree.wash and boil the beetroot and puree it in a mixer and you are good to go to make your red velvet cupcakes using beet. Hope this helps.

    1. Hi Shalini
      I am using Philips and it just works fine for all my baking needs.About cream cheese I would suggest the best quality and thats philadelphia.Have not tried any other brand.Its easiky availabke on amazon and in super markets.Please dont compromise on the quality of ingredients.

    2. Hey Shalini, I prefer philadelphia.Its available in amazon as well as gourmet stores. Do try out and let me kbowbhow it turned out for you.


        • Hello Sonia,

          Thanks so much. But I am cooking for my family only so I think this quantity will be too much. Is there any cream easily available in a bit less quantity. Also for home purpose can you suggest a whisker. I need to make cream and for the dough of bread.


          • Hello Shalini,
            I have been using Orpat Whisker from last 2 years and am absolutely happy with it. You can check the whisker from this link: http://amzn.to/2u5xXrk
            About the cheese cream, the red velvet cupcake needs rich quality of cheese cream and Philadelphia is a tried and tested cream. Parul who is the owner of this recipe might be able to suggest something more.


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