Red Velvet Cupcakes

4.41 from 10 votes

Red Velvet Cupcakes with Buttercream Frosting, perfectly moist homemade cupcakes with a hint of vanilla. This is such a simple recipe, and the cupcakes can be enjoyed either for Christmas or Valentine's Day, or, why not, all year round. Made from scratch with little prep and effort - what a treat! Learn how to make the best vanilla buttercream every single time, and enjoy some easy, but so delicious red velvet cupcakes for any celebration.

Prep Time5

Cook Time20

Total Time25

Course: Dessert

Cuisine: International

Servings: cupcakes

Calories: 359kcal

Author: Daniela Apostol

Ingredients

For the cupcakes:

150 g butter
150 g caster sugar
3 eggs
150 g plain flour
1 teaspoon vanilla extract
1 tablespoon cocoa powder
⅛ teaspoon Sugarflair red food colouring (paste)

For the buttercream:

250 g icing sugar
125 g butter
½ teaspoon vanilla extract
2 tablespoon full-fat milk
sprinkles (optional)

Metric - US Customary

Instructions

To make the cupcakes, make sure the butter is nice and soft, so ideally you should leave it at room temperature at least an hour before you start.
Use a hand mixer to beat the sugar and butter together until you get a smooth paste.
Add the eggs one by one, beating well after each addition.
Sift the flour and cocoa powder in, add the vanilla extract and red food colouring and mix well using a spatula.
Preheat the oven to 180 degrees C. (350 Fahrenheit).
Line a cupcake/muffin tray with 12 cupcake paper cases, and divide the mixture evenly.
Bake for about 18 to 20 minutes until well risen and firm to the touch.
Remove from the oven and set aside to cool completely.
Meantime, you can make the vanilla buttercream.
Sift the icing sugar and beat with well with the softened butter.
Add the vanilla extract and milk, one tablespoon at a time, so you can get a lovely smooth cream.
To decorate, use a piping bag with a nozzle of your choice.

Video

Notes

To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.

Using cocoa powder enhances the bright red colour, so I would advise you use it. You can probably get a natural red colour by using beetroot, but I must say I have never tried it, so I can't say if that works for not. I wouldn't think you can get this bright colour anyway, most probably a different kind of red.
Still, even if you use food colouring, if it's a good quality one, you should not notice any different in taste. It will still taste like a normal chocolate cupcake, but just coloured red.

Nutrition