I was arguing with myself about this recipe. I’m actually very confused right now because this should have been one of the first recipes on the blog. I refused to believe I hadn’t posted it earlier. Ridiculous oversight and just plain confusing for my box-ticking tendencies.

But the good news is, it’s here and it’s soooo good! It’s my tried and tested red velvet cupcake recipe. More than anything else, I absolutely love the fact that it’s also quite versatile. I also use this same recipe for my full red velvet cakes. And the yummy vanilla cream cheese frosting recipe? Yup, that one also doubles as a layer frosting or actual cake frosting on the full red velvet cakes. It’s literally as simple as using a different pan!

This recipe is straightforward and full of pretty easy-to-source ingredients. I also love the chemical reaction between the vinegar and baking soda, ensuring not just a rise of the batter when baked but the light fluffiness that is so characteristic of this recipe! yes, Yes, I know I’m a baking nerd. But just one more fun tidbit before you get baking - look out for the way the red colouring just seeps into the cream coloured batter and totally changes the narrative! Hmmmm….

Anyway, if you want the perfect rise for the perfect cupcake shape and size with no spill over to make your frosted cupcake look wonky, all you need to do is make sure your cupcake moulds are filled halfway through. Nothing more, nothing less. I promise, it will make sense when you get your cakes out of the oven.

This is the perfect date night dessert recipe (as you can make it early and store cool and dry in the refrigerator until it’s dessert time), the perfect cheat day indulgence (easy and so fulfilling taste-wise it’s so worth the tougher diet days); and a fun baking activity with the kids (gotta love the colour!)… So yeah. Whatever floats your boat, my friend!

Enjoy!

Prep Time: 20 mins

baking time: 25 mins

yield: 24 cupcakes

Ingredients

For the cupcakes:

2 & 3/4 cups all-purpose flour
1 teaspoon baking soda
3 tablespoons cocoa powder
1/2 cup butter (room temperature)
1 & 1/2 cups white sugar
1/2 cup sour cream or greek yogurt
3/4 cup sunflower oil
3 eggs (large)
3/4 cup buttermilk (See Notes for substitute)
2 teaspoons pure vanilla extract
1 tablespoon vinegar
2 tablespoons red food colouring (liquid)

For the Vanilla Cream Cheese Frosting:

230g cream cheese
120g unsalted butter
1 teaspoon vanilla extract
4-5 cups powdered sugar (to desired thickness)

Instructions:

In a bowl, sieve together flour, baking soda, salt, and cocoa powder. Set aside.
Preheat oven to 175 degrees C (350 deg F). Grease muffin/cupcake pan with oil or baking spray. Or line with cupcake liners. Set aside.
In a stand mixer, cream together the butter and sugar at high speed for 3-5 minutes, or until whitish and smooth. Then add sour cream (or yogurt) and mix for another minute. Add oil, and mix until combined.
Beat in the eggs, adding them one at a time, making sure to have each one well combined before adding in the next.
Add the buttermilk, vanilla extract, and vinegar; allow to blend fully.
Add the red food colouring, observing as you add until the desired colour is achieved. Colour intensity may vary depending on brand.
Slowly fold in the sifted dry ingredients into the batter, making sure to scrape the sides of the mixing bowl to ensure batter is properly mixed.
Fill cupcake tins/ mould with the batter. Make sure to fill only half way, and tap the pan against the counter surface to ensure all trapped air escapes the batter
Bake in preheated oven for about 25 minutes or until a toothpick inserted in the cupcake comes out clean.
Leave cupcakes to cool for about 10- 15 minutes before removing from tins/ mould.
Wrap in cling film and place cupcakes in refrigerator for at least an hour before topping with the frosting. Or go ahead and eat the cupcakes, if you’d rather not have the yummy frosting on it (Seriously, would you really do that? Oh well)

Cream Cheese Frosting

Whisk together cream cheese and butter until creamy. Add vanilla and whisk a little more.
Gradually sieve in powdered/ icing sugar, mixing in one cup at a time until you the desired consistency is achieved.
Transfer the frosting to a piping bag and go haywire spreading the frosting on your cupcakes.
Enjoy your yummy treat alone or with someone you like! :)

Notes:

If you don’t have buttermilk handy, you can always substitute with lemon juice and plain milk by adding 2 & 1/4 teaspoons lemon juice to enough milk to fill to 3/4-cup line.