Red Velvet Cupcakes with Cream Cheese Frosting

The man has been a fan of red velvet cupcakes with cream cheese frosting since we gave them away for J's full month celebration.

I thought it would be nice to make some for the family instead of spending the money to buy them.

It is also with this trial that I realise that baking cupcakes with oil instead of butter produces cakes with a moist texture. What came out of my oven was just the way I like my cakes to be - moist and fluffy yet no compromise on the taste.

Here's how you can make some red velvet cupcakes with cream cheese frosting for yourselves too!

The cupcakes came out with the perfect dome! My first "perfect" cupcake. 

Look at how moist and fluffy the cupcake turned out to be. 

Red Velvet Cupcakes (Adapted from

Yield: 12 cupcakes

1 1/4 cups (160 grams) of self raising flour
1 tablespoon unsweetened cocoa powder
1/2 cup caster sugar (I reduced the amount significantly)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg ( at room temperature)
1/2 to 3/4 cup Canola Oil
1/2 cup Buttermilk
1 tablespoon Red colouring 
1 teaspoon Vanilla Extract
1 teaspoon White Distilled Vinegar


1) Mix all the wet ingredients (egg, oil, buttermilk, vanilla and vinegar ) in a mixing bowl.  Whisk till well combined. 

2) Add the red food colouring and mix till colour is well distributed.

3) Slowly add the sifted dry ingredients (flour, sugar, baking soda, salt and cocoa powder) into the bowl of wet ingredients. I added them in 5 batches. Mix well ensuring the sides of the bowl is scraped down. 

4) Divide the batter into muffin cups, till 2/3 full. 

5) Bake in an oven preheated at 170 degrees celsius for 20 to 25 minutes or until a stick inserted into the cake comes out clean. 

6) Leave in the making tin for a while before removing the cakes to cool on a cooling rack. 

7) Ensure cake is completely cooled before frosting the cakes. 

Cream Cheese Frosting (Adapted from

130 grams cream cheese at room temperature
130 grams unsalted butter at room temperature
3 teaspoon vanilla extract
2 1/2  cups icing sugar, sifted

1) With your  mixer, combine the cream cheese, butter and vanilla extract. 
2) Add the icing sugar in batches until well combined
3) Refrigerate if not eating immediately. 

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