Red Velvet Cupcakes Image

Red Velvet Cupcakes

Mary's Kitchen Crush - "Appy to be Nominated"

Prep Time
Cook Time


  • Cupcakes:
  • ¾ cup (178ml) canola oil
  • 1 egg
  • ¾ cup (170g) sugar
  • ½ cup (125g) full-fat yogurt
  • 1 tablespoon (15ml) red food colouring
  • ½ teaspoon (3g) white vinegar
  • ½ teaspoon (3g) vanilla
  • 1¼ cups (160g) flour
  • 2 teaspoons (10g) cocoa powder
  • 1 teaspoon (5g) baking powder
  • ½ teaspoon (3g) baking soda
  • ½ teaspoon (3g) fine salt
  • Icing:
  • 1 brick (250 g) cream cheese, room temperature
  • ½ cup (113g) unsalted butter, room temperature
  • 2 to 3 cups (250-400g) icing sugar
  • 1 teaspoon (5ml) vanilla
  • Pinch fine salt


  1. Heat oven to 375F (176C) and line a 12-cup muffin tin with cupcake liners.
  2. For the cupcakes, beat together oil, egg and sugar in a large bowl until well combined. Scrape down the sides of the bowl and beat in yogurt, food colouring, vinegar and vanilla.
  3. Sift together flour, cocoa, baking powder, baking soda and salt in a medium bowl. Add dry ingredients to wet; mix just until combined. Divide batter into prepared muffin tin.
  4. Bake until a toothpick inserted into the centre of cupcakes comes out clean, about 24 to 28 minutes. Transfer to a cooling rack to cool completely.
  5. For the icing, beat together cream cheese and butter in a large bowl until smooth. Add icing sugar ½ cup (65g) at a time until desired consistency. Stir in vanilla and salt. Decorate as desired by either smoothing icing onto cupcakes with an offset pallet knife or by spooning it into a piping bag fitted with a piping tip of your choice and swirling onto cupcakes.