88% would make this again

Red Velvet Cupcakes

Q: What is red velvet cake and what does it taste like?

Red velvet is a tender, lightly chocolate cake known for a mild cocoa note with a tang from buttermilk and a little vinegar. It's softer and less chocolatey than a typical chocolate cake.

Q: Why is red velvet cake red?

Historically the red came from a chemical reaction between acidic ingredients and natural cocoa, but today most recipes use a small amount of red food colouring for a consistent colour; some bakers use natural alternatives like beet or pomegranate powder.

Q: What frosting is best for red velvet cake?

A classic choice is cream cheese frosting, but ermine frosting is a traditional lighter option that gives silky, less-sweet results and pairs beautifully with the cake’s tang.

Q: How do you make ermine frosting?

Cook a mixture of milk and flour with sugar into a thick paste, cool it to room temperature, then beat softened butter into the paste until light and fluffy; the result is a silky, pipeable frosting that is less sweet than standard buttercream.

Q: How do I keep red velvet cupcakes moist?

Use buttermilk and a little oil or a butter plus oil blend, measure by weight when possible, avoid overmixing the batter and do not overbake. Remove the cupcakes when a toothpick comes out clean or tops spring back.

Q: Can I use ermine frosting on cupcakes and will it hold up for piping?

Absolutely, ermine frosting pipes and holds shape well once fully whipped and slightly chilled. It is stable enough for cupcakes and offers a smooth finish that is less sweet than typical buttercreams.

Q: How should I store frosted red velvet cupcakes, how long will they last?

Store cupcakes in the fridge if they are frosted with ermine or cream cheese style frostings. Keep them in an airtight container and eat within two to three days for best texture or assemble just before serving to keep cupcakes at their freshest.

Vish G

December 12, 2025

You’ll be surprised how these Red Velvet Cupcakes turn an ordinary day into a tiny celebration. Each one brings soft cocoa flavour, a hint of tang and that creamy frosting everyone reaches for first. We can’t think of a sweeter way to show your love to someone on Valentines Day with these mini desserts. We chose to pair this with a classic Ermine frosting that’s lighter than buttercream and balanced with the right sweetness.

PREP TIME

25 MIN

COOK TIME

20 MIN

SERVINGS

Ingredients

Cupcakes
190g plain flour (1 ½ cups)
2 tbsp natural cocoa powder
150g caster sugar (¾ cup)
½ tsp bicarbonate of soda
½ tsp fine salt
2 large eggs at room temperature
120ml vegetable oil (½ cup)
180ml buttermilk (¾ cup)
1 tsp white vinegar
1 tsp vanilla extract
1 to 2 tsp red food colouring (use the amount you prefer for colour)
Ermine Frosting
240ml whole milk (1 cup)
3 tbsp plain flour
150g granulated sugar (¾ cup)
¼ tsp fine salt
170g unsalted butter, softened but still cool (¾ cup)
1 tsp vanilla extract

Instructions

Heat your oven to 170°C (340°F) and line a cupcake tray with paper cases.
Whisk the flour, cocoa, sugar, bicarbonate of soda and salt in a bowl until evenly mixed.
In another bowl, whisk the eggs, oil, buttermilk, vinegar, vanilla and food colouring.
Pour the wet ingredients into the dry bowl and stir gently until you no longer see streaks of flour. Stop as soon as the batter comes together so the cupcakes stay tender.
Fill each case about two thirds full and bake for 18–22 minutes or until a toothpick comes out clean. Let them cool in the tray for a few minutes, then move them to a rack to cool completely.
For the frosting, whisk the milk and flour in a small saucepan until smooth. Cook over medium heat, stirring often, until it becomes a thick paste. Take it off the heat, whisk in the sugar and salt, then let it cool completely until room temperature.
Once cool, beat the butter until light and creamy. Add the cooled milk mixture a spoonful at a time, beating well after each addition until smooth and fluffy. Mix in the vanilla.
Chill the frosting for 10–15 minutes if you want it firmer for piping.
When the cupcakes are fully cool, pipe or spread the ermine frosting on top. Keep the cupcakes chilled if you’re storing them for later, then bring to room temperature before serving for the best texture.