Red Velvet Cupcakes




Ooh, couldn’t you just pick one up and eat it? Red velvet cupcakes always feel like a proper treat, but they’re no more difficult to bake than a fairy cake, making them a brilliant option for baking beginners who are just branching out. Or anyone else who loves a really yummy, easy-peasy cupcake. And who doesn’t?

Made with the Lakeland 12 Hole Deep Bun Tin and Nielsen-Massey Food Flavour – 118ml Vanilla Extract.


For the cupcakes

  • 130ml milk
  • 1 tbsp lemon juice
  • 90g unsalted butter, at room temperature
  • 150g caster sugar
  • 2 medium free-range eggs
  • 2-3 tsp red food colouring
  • 1 tsp Nielsen-Massey vanilla extract
  • 5g cocoa powder
  • 175g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp white wine vinegar

For the cream cheese frosting

  • 90g unsalted butter, at room temperature
  • 150g icing sugar
  • 300g full-fat cream cheese
  • 1 tsp Nielsen-Massey vanilla extract


  1. Preheat the oven to 180°C/Gas 4. Line the bun tin with 12 cupcake cases – we used our foil-lined pastel cupcake cases.
  2. In a jug, combine the milk with the lemon juice. Mix well and set aside for 5-10 minutes to form your buttermilk.
  3. In a large mixing bowl, use an electric hand mixer to cream together the butter and sugar until smooth and fluffy. Add the eggs and beat again.
  4. In a small bowl, mix the red food colouring and vanilla extract together. Add to the butter mixture, add the cocoa powder, and beat until well coloured.
  5. Set the mixer to a low-medium speed, pour half of the buttermilk into the butter mixture, then beat. Next, add in half the flour and mix again. Repeat the process with the other half of the buttermilk and flour.
  6. Add in the baking powder, bicarbonate of soda and vinegar, beating briefly until smooth and well combined. Spoon the batter equally into the 12 cupcake cases until they are each two-thirds full.
  7. Bake for 20-25 minutes until a skewer inserted into the middle of a cake comes out clean. Transfer to a wire rack and leave to cool completely.
  8. For the frosting, use a hand mixer to beat the butter and icing sugar together for about 5 minutes, until light and fluffy. Add the cream cheese and vanilla extract then beat for a further minute until thick and smooth.
  9. To decorate, use a knife to level off any peaked cupcakes and break up the removed bits of cake to make crumbs. Spoon the frosting into a piping bag and, using a star nozzle, pipe a swirl of cream cheese frosting onto each cupcake. Top with the cake crumbs and enjoy!