RECIPE

Red Velvet Cupcakes Recipe

A cupcake classic gets a Milkybar® upgrade!

04 December, 2025

There are many cupcake recipes, but only a few can rival the flavour and flair of our red velvet cupcake recipe. With a Milkybar® twist in the cream cheese icing, the tender, velvety crumb of the sponge and the striking colour contrast, we think it’s one of our best cupcakes yet! So, grab an apron, gather your ingredients and let’s jump into our best red velvet cupcake recipe.

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What makes red velvet cupcakes special?

Believed to have originated in the early 20th century, red velvet cakes shot to fame thanks to their distinct flavour combination and gorgeous red colour. It features a soft, tender crumb with subtle cocoa flavours balanced by a gentle zing of buttermilk. Pair that with a swirl of sweet yet tangy Milkybar® cream cheese icing, and you’ve got a delicious melting pot of contrasting flavours.

What makes red velvet cupcakes red?

Back in the day, the colour of red velvet cake was a reddish-brown, thanks to the chemical reaction between cocoa powder and buttermilk or vinegar. These days, most red velvet cupcake recipes use red food colouring to boost the natural hue and make it more vibrant. Red velvet is all about the visual wow-factor, but don’t worry, the food colouring doesn’t affect the taste! For more cupcake flavours, explore our Easy Cupcake Recipes.

Milkybar® topping tips

For the creamiest swirls of Milkybar® cream cheese, make sure your buttery spread and cream cheese are both cold before mixing. Once they are combined and smooth, whisk in the cooled white chocolate to sweeten things up. For best results, use the icing immediately, or store it in the fridge until you’re ready to make Milkybar® magic. For another easy Milkybar® bake, try our Milkybar® Chocolate Brownies.

Serving suggestions and occasions

Our red velvet cupcake recipe is a showstopper, whatever the occasion. Serve them at birthdays, bake sales or afternoon tea parties. Make Mum feel special on Mother’s Day or send one to your secret crush on Valentine’s Day. We’ve gone with a classic swirl but there are as many ways to customise the top as there are sprinkles for cupcakes. Add a Milkybar® Button or a sprinkle of fresh berries. Add some colour and crunch with rainbow sprinkles, or go for a scattering of toasted hazelnuts for flavour and texture. How about adding some edible flowers, such as viola heads or rose petals? And if you're looking for a cupcake with more chocolate flavour, try our Best Chocolate Cupcake recipe.

Storage instructions

Cupcakes are always best when fresh, but kept in an airtight container, they will last up to three days at room temperature. You can also freeze the un-iced cupcakes in an airtight container for up to three months. To defrost, simply leave them in the fridge overnight and ice in the morning.

You will need

12 cupcake cases
A cupcake tray
A whisk or an electric whisk
A piping bag with a nozzle
Mixing bowls
A spatula
A mixing spoon

For the cupcakes

200g self-raising flour
1 tbsp cocoa powder
¼ tsp bicarbonate of soda
150g caster sugar
2 eggs, at room temperature
120ml buttermilk
80ml sunflower oil
2 tsp vanilla extract
1 tsp white vinegar
1 tsp red food gel colouring

For the icing

100g Milkybar® Giant Buttons
100g buttery baking spread, cold and cubed
150g low-fat cream cheese, cold
1 tsp vanilla extract

Milkybar Giant Buttons White Chocolate Sharing Bag 176g

Each cupcake typically contains:

Energy 1271kJ 304Kcal 15%
Fat 17.6g 25%
Saturates 5.5g 28%
Sugars 18.3g 20%
Salt 0.47g 8%

of an adult’s Reference Intake (RI)*
Energy per 100g: 1619kJ/388kcal

Method

For the cupcakes

Preheat the oven to 180°C/160°fan/gas mark 4.
In a large bowl, sift the flour, cocoa powder and bicarbonate of soda.
In another bowl, whisk sugar, eggs, buttermilk, oil, vanilla, vinegar, and red food colouring until smooth.
Add the wet ingredients to the dry ingredients in two stages and gently fold to combine.
Divide mixture evenly between the 12 cupcake cases.
Bake for 18–20 minutes, or until a cocktail stick or cake tester comes out clean. Transfer the cupcakes to a wire rack to cool completely before icing.

For the icing

Pop the Milkybar® Giant Buttons into a microwave-safe bowl and blitz on high for 20-30 second bursts. Stir with a spatula in between bursts until melted and smooth. Set aside to cool to room temperature.
In a mixing bowl, whisk the cold baking spread until it softens and becomes fluffy.
Add the cream cheese and vanilla and whisk until just combined.
Add the cooled Milkybar® and mix briefly until smooth.
Scoop the icing into a piping bag with a nozzle and pipe a swirl onto each cupcake.

Top Tips

To nail your red velvet cupcake recipe every time, always use room temperature ingredients for seamless mixing. Even though it feels strange adding vinegar to a cupcake, don’t skip this step! The buttermilk and vinegar bring out that signature tang. Last, for the best shade of scarlet, go for gel food colouring. It gives the best colour without thinning your mixture.

Frequently Asked Questions

What is the secret to good red velvet cupcakes?

A balance of flavour, texture, sweetness and that signature red colour is the key to a great red velvet cupcake recipe. You need just the right amount of cocoa to give depth without overpowering, and an acidic element (like buttermilk and vinegar) to keep the crumb tender and help the red pop.

What is the secret to super moist cupcakes?

The buttermilk and oil work together to give you a moist cupcake with a tender crumb.

What is the flavour of red velvet cake?

Red velvet cake has a unique flavour that's a gentle mix of mild cocoa, slight tanginess from buttermilk and vinegar, and sweet vanilla all rolled into one. Paired with our Milkybar® cream cheese icing, it’s a delicious balance of sweet, soft, and tangy.

Is red velvet cake just chocolate cake but red?

While it does contain a bit of cocoa powder, it's not nearly as chocolatey as traditional chocolate cake. It’s more subtle and tangy with sweet notes to balance out the flavour profile

What makes red velvet cake red without food colouring?

Traditionally, red velvet cake got its red colour from the chemical reaction between natural cocoa powder (which contains anthocyanins) and acidic ingredients like buttermilk and vinegar. This reaction gave the cake a subtle reddish-brown colour. Today, adding red food colouring is standard, giving the cakes and cupcakes their signature, stunning red look.