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Photo of Red Velvet Cup Cakes by Nasima Singh at BetterButter

Red Velvet Cup Cakes

Nasima Singh
15 minutes
Prep Time
30 minutes
Cook Time
12 People
Read Instructions Save For Later

ABOUT Red Velvet Cup Cakes RECIPE

Red Velvet Cup Cakes don't need an introduction. These are loved by all, kids, teens and grown up alike. I followed this recipe from 'The Scranline' and they came out just perfect. It was so good, that my husband who is not a cake or cupcake fan, complimented the effort and said, it was much better than the ones available in reputed bakeries. A few days later, we visited a very popular cake store in south of Mumbai and deliberately ordered the Red Velvet Cupcakes to check the difference. And boy, I was so glad when everyone in the family commented that the ones made at home were so moist and soft even the next day, as compared to the one we were eating at the cake store then.

Recipe Tags

  • Non-veg
  • Medium
  • Kids Recipes
  • American
  • Whisking
  • Baking
  • Dessert

Ingredients Serving: 12

  1. For the Cupcakes: (Makes approximately 24 regular sized cup cakes)
  2. 400 gms - All purpose flour or maida
  3. 2 tbsp - Cocoa Powder (I used Hershey's)
  4. 320 gms - Caster sugar
  5. 2 tsp - Baking Powder
  6. 1 tsp - baking soda
  7. 1/2 tsp - salt
  8. 190ml - Vegetable oil (I measured out 190 gms on a digital weighing scale)
  9. 3 - eggs
  10. 250 ml - butter milk (I made my own buttermilk by adding 2 tsp of white vinegar to 250 ml of full fat milk and letting it sit for 10 minutes before using it)
  11. 50 ml- Red Food Colouring (I used tomato Red powdered colour. I added powdered colour till I got the right colour)
  12. 2 tsp - Vanilla Extract (I used Vanilla Essence + Chocolate Essence)
  13. cream Cheese Frosting:
  14. 250 gms - Philadelphia cream cheese block, straight out of the fridge
  15. 250 gms - Good quality softened butter
  16. 350 gms - icing sugar (I used powdered sugar)
  17. 2 tsp - Vanilla extract
  18. 3/4 cup - Milk Powder


  1. Preheat the oven to 160 degrees C. (I use an oven thermometer to ensure that I get right temperature in my oven.)
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt and set aside (I sifted it thrice)
  3. Combine all the wet ingredients together and whisk it well.
  4. Slowly add the buttermilk mixture to the dry ingredients, whisk it gently till all the ingredients are just combined. (You can use an electronic whisk at the lowest setting.)
  5. Keep scraping down the sides so that all the ingredients are well combined. (Do not mix it for more than 30 seconds)
  6. Scoop into the cupcake pan lined with cupcake liners and bake for 30 minutes. The cup cakes will look shiny and moist. (If it bounces and doesn't sink when you touch, its done.)
  7. For the Cream Cheese Frosting:
  8. Place your cream cheese in a bowl. Using your hand whisk or electronic whisk or a stand mixer (Paddle attachment), mix it on low to begin with, to help break the cheese up a little.
  9. Once it looks like it's starting to smooth out, stop mixing and scrap down the bowl with a spatula. It's important to scrape down your bowl each time you add another ingredient. Add the softened butter and mix on a high speed until it's completely smooth.
  10. Next add your sifted icing sugar/powdered sugar, milk powder, and vanilla extract and mix on low to begin with, then once it's mixed in put it up on a high speed again until it's fluffy and turns into a pale white colour.
  11. Once that's mixed in enough into the butter and cream cheese mixture and you feel it&'s safe to turn up to high speed, do it.

Reviews (2)  

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Nasima Singh
Nasima Singh   Sep-02-2016

Shambhavi Gupta
Shambhavi Gupta   Sep-01-2016

Perfect cupcakes!

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