Red Velvet Cupcakes Recipe

Baking a red velvet cupcake recipe is easier than it looks, and we love these vibrant little cakes topped with a luscious cream cheese frosting. The cake base is a chocolaty sponge made with bright red food colouring to give it that rich red shade we love!

Our Carnation red velvet cupcakes recipe is easy to bake with our step-by-step guide and you can top the cakes with your favourite sprinkles, a few red cake crumbs and red edible glitter to add even more decoration!
Serves: 12

You will also need...

12 hole cupcake tin and cupcake cases
Edible red glitter (optional)
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    15 mins

    Cook time
    15 mins

Each serving typically contains

  • Energy 1283kJ 306kcal 15%
  • Fat 15.1g 22%
  • Saturates 7.2g 36%
  • Sugars 14.3g 16%
  • Salt 0.59g 10%

of an adult's Reference Intake (RI)*
Energy per 100g: 1689kJ/388kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Enter your mobile number

Here's how easy it is...
  1. Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
  2. Place the cupcake ingredients in a bowl and beat with an electric hand mixer for 2-3 minutes until light and fluffy.
  3. Spoon into the cupcake cases and bake for approximately 15-18 minutes until springy to the touch and golden brown.  Cool slightly then transfer to a cooling rack to cool completely.
  4. Beat the icing sugar, butter and vanilla with the condensed milk and cream cheese until very thick and creamy.  Spread or pipe onto the cakes and sprinkle with edible glitter to decorate!
  5. Why not top your red velvet cupcakes with fruit for an even sweeter cupcake?

    Have you tried making this delicious recipe yet? Let us know by clicking ‘I made it!’, or give us your tips and tricks on the discussion board.

Discussion Board

  • jpurvis
    October 18, 2014
    sugarbunny180, I buy Sainsbury's own brand cochineal colour. It is very vibrant. :)
  • bikertj
    May 10, 2014
    i used paste colour and melted milk chocolate instead of cocoa powder as i don' like the bitterness of cocoa powder. it worked great!!!
  • Smiggle
    March 26, 2014
    I make cupcakes a lot with great success. Came across this recipe ts morning and tried it out. They were a disaster. They completely sunk in the middle and when cooled they are very crispy around the edge and almost fudge-like in the middle. Actually the recipe would make a great chewy cookie but terrible cupcakes. Also the quantities given makes way more than 12 cupcakes.
  • Smiggle
    March 26, 2014
    Sugarflair gel colours are really vibrant. I find supermarket food colours to be very weak, meaning you have to put LOADS in.
  • patricia
    November 09, 2013
    hi, just wondering could you use canned condensed milk instead of the squeezy condensed milk?

    Carnation says:
    Hi Patricia either product will work equally as well.
  • sugarbunny180
    May 27, 2013
    Hi, I try and get these cupcakes perfect and red. My problem is that I cannot find 'natural red colour' anywhere, I have tried many different brands but they never come out a nice red, always more on the brownish side. Has anybody any idea of a brand that works for the red velvet recipe? would be much appreciated thanks!

    Carnation says:
    Hi Chloe! Our advice is perhaps to use a bit more than usual - perhaps its not a very strong colour?
  • Selmy
    April 30, 2013
    yum..! :D