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Red Velvet Cupcake with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting

  1. Servings: 14-15

  2. Time: 3 Hours

  3. Difficulty: Medium

Moist, fluffy succulent red velvet cupcakes with tangy cream cheese frosting



For Cupcakes

  1. Maida (flour) – 160 gm

  2. Cocoa powder – 10 gm

  3. Baking soda – 1/2 tsp

  4. Salt – 1/4 tsp

  5. Cornflour – 30 gm

  6. Unsalted butter – 60 gm (at room temperature)

  7. Granulated sugar – 200 gm

  8. Eggs – 2 nos. (separate egg whites and yolks)

  9. Vegetable oil – 120 ml

  10. White vinegar – 1/2 tsp

  11. Vanilla essence – 1 tsp

  12. Buttermilk – 120 ml

  13. Food color red – 1 tsp (or as required to get the color)

  14. Paper or Silicone cupcake molds – 14 nos

  15. Fresh / Canned Red Cherries – 14 nos

For Frosting

  1. Cream cheese – 200 gm

  2. Unsalted butter – 115 gm (at room temperature)

  3. Powdered sugar – 300 gm

  4. Vanilla essence – 1 tsp


  1. Pre-heat oven at 175ºC

  2. Sift maida, corn flour, baking soda, cocoa powder and salt in a medium bowl and set aside

  3. In a medium bowl, whisk egg whites on high speed until soft peaks are formed. Keep it aside

  4. In a separate bowl, beat butter and sugar using hand mixer on high speed till butter looks light and fluffy

  5. Add oil and beat for another 2-3 minutes

  6. Add 2 eggs, vanilla essence and beat on medium / high speed until combined

  7. Beat in vinegar and food color, mix well

  8. Add maida mixture to butter-sugar mixture in three additions alternating with buttermilk. Mix with hand mixer after each addition just until combined

  9. Fold in whipped egg whites in the above batter with spatula. Don’t overmix

  10. Spoon the cup cake batter in the molds upto 2/3 full

  11. Bake cupcakes for 25 minutes or until toothpick inserted at the center of the cupcake comes out clean

  12. Once baked, allow the cupcakes to cool completely on wire rack before frosting

For Cream Cheese Frosting

  1. While cupcakes are getting baked and cooled, prepare cream cheese frosting

  2. In a separate bowl beat cream cheese and butter together on high speed until fluffy and smooth

  3. Add sugar and beat again on medium-high speed (if frosting is no thick enough, you may want to add little more sugar so that it becomes thicker)

  4. Fit the piping bag with N2 nozzle, fill the piping bag with frosting

  5. Decorate the cupcakes with big swirl of cream cheese frosting

  6. Top it with fresh cherry

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