Aneeka’s Red Velvet Cupcakes

Aneeka’s Red Velvet Cupcakes

Scrumptious red velvet cupcakes and a perfect cream cheese icing.

This recipe can be baked as a cake, but bake it in thin layer to avoid discolouration (eg 2x 23 cm layers or 3x 18cm)

Aneeka's Red Velvet Cupcakes

Julie Donald
Perfect red velvet cupcakes but this recipe can also be baked as a cake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Baking
Servings 24 cupcakes



  • cups cake flour
  • cups sugar
  • 1 tsp salt
  • 1 Tbsp cocoa
  • 1 tsp bicarb
  • cups oil
  • 1 cup buttermilk
  • 4 eggs
  • 3 Tbsp red food colouring Moir's Crimson recommended
  • 1 tsp white vinegar
  • 1 tsp vanilla

For the icing:

  • 100 g soft butter or Wooden Spoon Margarine if you want it to be white-white
  • 125 g cream cheese Philadelphia recommended because it is nice and firm and not watery, which can cause the icing to split
  • 2 cups icing
  • 1 t lemon juice/ a little squeeze of a lemon to taste and/or 1 tsp vanilla


  • Preheat your oven to 180° C, and prepare your muffin tin, by lining each with a paper case.
  • In a bowl sift together the dry ingredients (flour, sugar, salt, cocoa and bicarb) and set aside.
  • In another, larger, bowl mix all the wet ingredients (oil, buttermilk, eggs, food colouring, vinegar and vanilla).
  • Add the dry ingredients to the wet ingredients, and combine.
  • Spoon into your cupcake cases, filling each to 3/4 full. Bake for 18-20 minutes or until cooked through. Remove from the oven and set aside to cool.

For the icing

  • Beat the butter and cream cheese together in an electric mixer until combined (about 3 minutes).
  • Gradually add the icing sugar, beating all the while until it forms a smooth icing.
  • The add the lemon juice and/or the vanilla to taste.
Keyword cream cheese icing, red velvet cupcakes