SugarLou’s Red Velvet Cupcakes: Moist and Satisfying

There is just something about Red Velvet cakes and cupcakes. The colour just makes you feel festive and happy. If you want a recipe that is tried and true, you won’t be disappointed with Sugarlou’s Red Velvet Cupcakes. I make them moist, satisfying and rich in flavour so that they meet the standards of even my most demanding food critic – my son.



This recipe makes 18 medium sized cupcakes.


• 1 tablespoons unsweetened cocoa powder, plus more for dusting (Tip: If you have the budget, I recommend Ghirardelli cocoa powder. Truly decadent)
• 1 1/4 cups cake flour (not self-rising)
• 1/2 teaspoon salt
• 3/4 cups sugar
• 3/4 cups melted butter (Note: Beginners can also substitute with vegetable oil)
• 2 medium eggs
• 1 tablespoons red food coloring
• 1/2 teaspoon pure vanilla extract
• 1/2 cup low-fat buttermilk
• 3/4 teaspoons baking soda
• 1 teaspoons white vinegar



1. Preheat oven to 175 degrees Celcius and line your cupcake tray with paper cases.
2. Put the flour, salt, and cocoa in a bowl and set aside.
3. In a separate bowl, beat sugar and melted butter on medium speed until combined.
4. Add eggs one at a time and mix well after each addition.
5. Mix in food coloring and vanilla.
6. Add flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with flour, mixing well after each addition. Do not overbeat.
7. Stir together baking soda and vinegar in a small bowl. Add baking-soda mixture to batter, and mix on medium speed for 10 seconds.
8. Spoon the batter into prepared pans. (Tip: use an ice-cream scooper for even distribution of batter)
9. Bake for 20 minutes.
10. Allow the cupcakes to cool completely before applying the crowning glory; rich and decadent cream cheese frosting. Yum!



Show your family your love by making this red velvet cake recipe – it will make your kids happy. If you like beautiful cakes, follow me on Instagram or Facebook. Don’t forget to hashtag #butterkicap if you make this.

Yasmin Hasan

Guest Baker

Being a former news anchor, student of architecture and self-professed beauty addict, Yasmin Hasan prefers her cakes sky high and pretty as a picture. She first fell in love with cakes due to pregnancy cravings and has never recovered. From baking for her family to now having her own home cake business called SugarLou, named after her daughter who started it all; every cake she creates is made from scratch, with only the best ingredients and always a healthy serving of love.

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