Red Velvet Cupcakes

Red velvet cupcakes | Lilie bakery

Red velvet cupcakes | Lilie bakery

Red velvet cupcakes | Lilie bakery

A touch of color to welcome the beautiful days, does it tempt you? It's been a while since I wanted to share this recipe for red velvet cupcakes with you ! A traditional flavor of cupcakes very popular with Anglo-Saxons (and many non-Anglo-Saxons so I am one).

But what makes a red velvet different from another cupcake recipe? To have the name "velvet", the base of the cake must contain fermented milk (I use ribot milk for my part) and be garnished with a cream cheese frosting. Traditionally, the red velvet cupcake is therefore red as its name suggests. I had a more than light hand on the dye, so they are barely colored: if you want a bright red result as you can see on the net or elsewhere, you have to use a lot of dye (no miracle). But red is not the only “velvet” color: pink, blue, black… All variations are therefore possible.

For a nicer look during the tasting, I advise you to use very simple white boxes. During baking, they will become transparent and reveal the pretty color of the cupcakes. Appetizing, right?

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For you to note!

Red Velvet Cupcakes

Soft cupcakes and their creamy cream cheese frosting
Prep time30 minutes
Cook time22 minutes
Total52 minutes
Recipe type: Dessert, Snack
Cuisine: American
Yield: 24


  • 345 g of flour
  • 1 cc of baking powder
  • 1,5 tsp of bitter cocoa
  • 3/4 tsp of salt
  • 115 g soft butter
  • 240 g brown sugar
  • 50 ml oil
  • 1 tbsp of natural vanilla extract
  • 3 eggs at room temperature
  • 1 cc or more red gel food coloring
  • 360 ml buttermilk
  • 1 tsp baking soda
  • 2 tsp white vinegar
  • +
  • 250 g of Philadelphia nature
  • 300 g of mascarpone
  • 80 g icing sugar
  • 1 tsp natural vanilla extract
  • 20 cl heavy cream


  • Preheat the oven to 180 ° traditional heat.
  • In a bowl, combine the flour, baking powder, cocoa powder and salt.
  • In a food processor, beat the softened butter and brown sugar. Then add the oil, vanilla, red coloring. The dough should be light. Add the eggs one by one while mixing. Add the dry ingredients alternately with the ribot milk.
  • Apart from mixing the vinegar and baking soda then pour into the dough.
  • Fill the boxes 2/3 full, previously placed in a muffin tin.
  • Bake for about 22 minutes (to be checked according to your oven). Let cool on rack.
  • For the icing, loosen the Philadelphia and mascarpone with a whisk. Add the icing sugar and vanilla. Pour in the heavy cream and whip everything to obtain a firm whipped cream texture. Fill a pastry bag with this mixture and decorate the cooled cupcakes.


Keep refrigerated until serving.
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

  [ Equipment used ]

White cupcake boxes

Star socket

Pastry bag 40cm x 100



  1. Reply


    March 16, 2017

    They look so good these little cupcakes! Yum !

    Good evening. Kisses.

    Manon -

  2. Reply


    March 16, 2017

    But they are beautiful !!!! Great pictures !

    • Reply

      Lilie bakery

      April 12th

      Thanks Eileen!

  3. Reply


    March 17, 2017

    I really like your pictures! they are sublime and the icing in the pastry bag, it really hits

    • Reply

      Lilie bakery

      April 12th

      Thanks Sarah :)

  4. Reply


    March 18, 2017

    If I want to bake a cake can I take the same recipe or do I have to adapt? Thank you in advance for your answer :-)

  5. Reply


    March 22, 2017


  6. Reply


    March 23, 2017

    The cakes look so creamy and the photos look good, we'd say we look them in the face.
    You made them (the photos).

    • Reply

      Lilie bakery

      April 12th

      Yes absolutely, I make them and then photograph them!

  7. Reply

    Like a Cookie

    April 10th

    The famous red velvet .. I have nothing English but I am a fan of this cake and even more in cupcake mode: P

    • Reply

      Lilie bakery

      April 12th

      You are quite right !

  8. Reply


    6th May 2017

    Impossible to whip up the icing which is… all liquid, shouldn't the cream be beaten first as in most recipes? Disappointed :(

    • Reply

      Lilie bakery

      10th May 2017

      Hello Mathilde, I get the result shown in the photo with this method of preparation. Be careful to use whole heavy cream (in a jar) as specified and not liquid cream.

  9. Reply


    14th June 2017

    Bravo for your superb recipes and pretty photos!

    So currently I am in Japan and I have time so I would like to start making my first ones, cupcakes or layer cakes, BUT… The problem is that in terms of ingredients, it's complicated.
    What is ribot milk? What can I replace myself with?
    And the same for fresh cream, I found it but kind semi-thick and not thick ...
    So I think I can't make this recipe? What recipes would you advise me in this case?
    And if not I make my heavy cream lol.


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