Red Velvet Cupcakes
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Red Velvet Cupcakes and Cream Cheese Topping

Bake a batch of red velvet cupcakes as a treat. With chocolate sponge and a cream cheese topping, they’re perfect for elevenses served with a cuppa.

 This recipe is very easy and quick to make and it’s perfect for any occasion.

What are Red Velvet Cupcakes?

Red velvet cupcakes are traditionally red, red-brown, crimson or scarlet coloured chocolate cupcakes, layered with white cream cheese or buttercream icing.

Velvet cake is thought to originate in the Victorian era. The term “velvet” was a description used to let consumers know the dessert was a soft and velvety crumb cake. The main feature is that Red Velvet cake is made using cocoa.

In addition, you can also try making thesse cupcakes using our amazing range of Natural Flavoured Icing Sugars! If you would like to check our full range click here.

Check more recipes out here.


12 oz/340g Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar
4 oz/113g Unsalted Butter
2 Large Beaten Eggs
240 ml of Buttermilk
12 oz/340g Self Raising Flour
2oz/57g Sugar and Crumbs Non Flavoured Cocoa Powder
Flat Teaspoon of Red Food Colouring Gel/Paste
7g or 1 Heaped Teaspoon Bicarbonate Soda
3 Tablespoons White Wine Vinegar
Type 1 Topping: Cream Cheese Fresh Cream Topping
600 ml Double Cream or Whipping Cream
100g Sugar and Crumbs Cream Cheese Flavoured icing Sugar
Type 2 Topping: Cream Cheese Buttercream Topping
250g Butter of your choice salted or unsalted
500g Sugar and Crumbs Cream Cheese Flavoured Icing Sugar
Make your own Buttermilk
1 Tablespoon of White Wine Vinegar
240 ml of Milk


Make your own Buttermilk

1. Mix milk and vinegar together, leave to stand for approx 10 min, ready to use.


1.  In a Separate bowl whisk with a fork the two eggs, plus 1/4 of the buttermilk.

2. In a small bowl add bicarbonate of soda and the white wine vinegar, mix until combined.

3.  Add Sugar and Crumbs Natural Flavoured Cocoa Powder to a separate bowl, 3/4 of the buttermilk and red food colour.  Mix together until you have a smooth paste.

4.  Then, add softened butter to your mixing bowl and beat until light and fluffy.

5.  Add Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar, and beat until smooth. It may even just be fine crumbs at this point if the butter is not softened enough.

6. Add half the flour and half the eggs to the butter and icing sugar. Beat for three minutes, scraping down when needed to ensure everything is incorporated.

7.  Then, add the remaining flour, egg and 1/2 of the red paste, and keep beating.

8.  Add the remaining paste, plus the soda and vinegar mixture, beat for another minute.

9.   Now fill your cupcake case to 2/3 full.

10.  Place in the oven to bake on 150c/Gas mark 2 for approximately 30 minutes, depending on your oven.

11.  The cupcakes are baked when they have a nice bounce back on them.

Cream Cheese Topping 
Type 1. Fresh Cream Topping 

1.  Add 600ml of Double Cream or whipping cream to your mixer. *TIP: Save 2 tablespoons to one side.

2.  Add 100g of Sugar and Crumbs Cream Cheese Flavoured icing sugar.

3.  Then, whisk until a nice thick consistency. If you have over-beaten the cream, this is when you add the 2 tablespoons of cream to bring it back.

Type 2. Buttercream Topping 

1. Add soften butter to your mixing bowl and beat until light and fluffy.

2. Add 500g of Sugar and Crumbs Cream Cheese Natural Flavoured Icing Sugar, and chop in. Once chopped in, add a tablespoon of warm boiled water, place back on the mixer and mix for 30 seconds. Your mix should be a medium consistency if not add another tablespoon of water.

Red Velvet Cupcakes Tutorial

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