An image of Red Velvet Bliss Cupcakes with butter frosting

Red Velvet Bliss Cupcakes

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Jump to Recipe·Print Recipe·5 from 1 review

Easy Red Velvet Bliss Cupcakes with Buttercream Frosting from Scratch.

Red Velvet Bliss Cupcakes are soft, lightly cocoa-flavoured, and topped with a smooth almond buttercream. A simple homemade cupcake recipe that’s perfect for birthdays, gatherings, or a weekend bake.

An image of Red Velvet Bliss Cupcakes with butter frosting this For later use
Red Velvet Bliss Cupcakes

Why you will love and enjoy these Red Velvet Bliss Cupcakes

  • Soft texture with just the right hint of cocoa
  • Simple ingredients you probably already have
  • That classic red colour makes them feel a bit special
An image of Red Velvet Bliss Cupcakes with butter frosting
Red Velvet Bliss Cupcakes with Almond Buttercream

Classic red velvet with cocoa and almond buttercream.

Print
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An image of Red Velvet Bliss Cupcakes with butter frosting

Red Velvet Bliss Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: EsmeSalon
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 10–12 depending on size 1x
  • Category: Cake Cupcakes Cookies and Tarts
  • Method: Easy baking
Print Recipe

Description

These cupcakes come out soft, lightly cocoa-rich, and that classic red colour always feels a bit special. The buttercream is simple, slightly nutty from the almond essence, and just sweet enough.

Ingredients

Units Scale

Cupcakes

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 tsp bicarbonate soda
  • 1/2 tsp salt
  • 1 Tbsp cocoa
  • 3/4 cup oil
  • 1/2 cup buttermilk (or 1/2 cup plain yoghurt, as I used)
  • 1 egg (room temperature works best)
  • 1 Tbsp red food colouring (or a few drops gel colour, adjusted as needed)
  • 1/2 tsp white vinegar
  • 1 tsp vanilla extract

Buttercream Frosting

  • 1/2 cup butter (softened, not melted)
  • 2 1/2 cups icing sugar (sifted)
  • 1/4 cup milk (add gradually)
  • a few drops of almond essence
  • pinch of salt

Instructions

  1. Preheat your oven to 350⁰F (180⁰C).
  2. Line a cupcake pan with paper liners.
  3. In a bowl, sift and mix 1 1/2 cups all-purpose flour, 1 Tbsp cocoa, 1/2 tsp bicarbonate soda, and 1/2 tsp salt. 
  4. In another bowl, whisk together 3/4 cup sugar and 3/4 cup oil until it looks smooth.
  5. Add 1 egg and mix well, then stir in 1/2 cup buttermilk (or yogurt), 1 tsp vanilla extract, 1/2 tsp white vinegar, and your red food colouring. If you’re using gel, add a little at a time until you like the colour.
  6. Now add the dry ingredients into the wet mixture in two batches, mixing gently each time.
  7. Spoon the batter into the liners, filling each about 1/2 to 2/3 full. 
  8. Bake for 18 to 22 minutes, or until a skewer inserted in the centre comes out clean.
  9. Let them cool in the pan for a few minutes, then transfer to a rack to cool completely before frosting.
  10. For the frosting, beat ½ cup softened butter for a couple of minutes until creamy.
  11. Gradually add 2 1/2 cups icing sugar, mixing on low at first so it doesn’t puff everywhere.
  12. Add a pinch of salt and a few drops of almond essence.
  13. Pour in the 1/4 cup milk slowly, beating as you go, until the frosting is smooth and spreadable.
  14. If it feels too thick, add a splash more milk. Beat for about 5 minutes until light and fluffy.
  15. Once the cupcakes are completely cool, frost generously. 

Notes

Prepared, tried, and tested by Preshana

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Red Velvet Cupcakes balance cocoa and sweetness in a really nice way. The buttercream adds just enough richness.

An image of Red Velvet Bliss Cupcakes with butter frosting
Easy Red Velvet Bliss Cupcakes that Feel Special

Red Velvet Bliss Cupcakes stand out for their soft texture, balanced cocoa flavour, and simple method that doesn’t feel complicated. The smooth buttercream adds just enough richness, making each bite feel complete and satisfying. It’s the kind of recipe that fits easily into a regular baking day but still delivers something that looks and tastes special.

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