These Thermomix Red Velvet Cupcakes are sure to be a big hit with everyone. Light and fluffy, serve them with a generous swirl of the delicious cream cheese frosting.
Who doesn't love a red velvet cupcake? They are definitely one of the most popular cupcakes out there and this Thermomix cupcake recipe produces a really beautiful version.
Light and fluffy and moist and topped with our yummy cream cheese frosting, these red velvet cupcakes are a real favorite in our house.
Red velvet cupcake ingredients
The red velvet cupcake is quite unique when it comes to cupcakes. It is not just a chocolate cupcake with added red food coloring as a lot of people think.
In fact, I think the best red velvet cupcakes are not too chocolatey, but more of a buttery vanilla flavor with a hint of chocolate.
The other thing that makes these popular cupcakes different from others is the slightly sourness of the batter that comes from buttermilk and vinegar. This red velvet recipe also uses sour cream.
But don't worry - there is plenty of sugar in here to counteract that sourness. If you are tempted to lower the amount of sugar in the recipe, bear in mind these sour ingredients.
A few things to note about these red velvet ingredients.
- Flour - a lot of red velvet cupcake recipes call for cake flour. This is not often easy to get hold of, especially outside of North America, and so this recipe uses a mixture of plain flour and cornflour (corn starch), which emulates cake flour. If you have cake flour you can use this instead.
- Cocoa Powder - as mentioned above, I prefer a not-too-chocolatey red velvet cake. If you like your red velvet more chocolatey, you can double the amount of cocoa here.
- Food coloring - the food coloring is what obviously makes these cupcakes red. How much you add depends on how red you want them to be. If you don't like the idea of food coloring, you can leave it out and the cupcakes will still be delicious, just not red!
This red velvet recipe makes 24 cupcakes, making it perfect for batch cooking and freezing for later. The cream cheese frosting can also be frozen for later.
I prefer to freeze cupcakes without frosting. I pop them in an airtight freezer bag and try to use within 3 months.
If you want to freeze the cupcakes with frosting, then they will be better in an airtight container with a lid - but make sure the dish is deep enough so the frosting isn't squashed by the lid.
If I am freezing these ahead for lunchboxes, I sometimes scoop out the top of the cupcake, fill the hole with frosting and then put the 'lid' back on. Although they obviously don't look so good, this makes them easier to freeze and also easy to put into lunch boxes.
Love making Thermomix cupcakes? You may also like these recipes:
- Thermomix Red Velvet Cupcakes
- Thermomix Whole Orange Cupcakes
- Thermomix Vanilla Cupcakes
- Thermomix Easy Chocolate Cupcakes
- Thermomix Carrot Cupcakes
- Thermomix Lemon Meringue Cupcakes
- Thermomix Buttercream Icing
Pin it for Later!
Mama Loves to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
This post contains affiliate links. If you make a booking or purchase using one of these links, we may receive a small commission – at absolutely no extra cost to you.
For the Cupcakes
- 270g plain flour
- 30g cornflour
- 20g cocoa powder
- 1 tsp baking soda (bicarbonate of soda)
- ½ tsp salt
- 225g butter
- 100g buttermilk
- 4 eggs
- 200g sour cream
- 1 tsp white vinegar
- 1 tbsp red food coloring
- 3 tsps vanilla extract
- 450g caster sugar
Cream Cheese Frosting
- 300g icing sugar
- 100g butter
- 250g cream cheese
- 1 tsp vanilla extract
For the cupcakes
- Pre-heat the oven to 180 C / 360 F. Line muffin tins with cupcake cases.
- Add flour, cornflour, cocoa powder, baking soda and salt to Thermomix bowl. Mix 5 seconds / speed 5. Set aside.
- Add butter to bowl. Melt for 2 minutes / 60 degrees / speed 2. (Check butter is melted and if not, repeat)
- Add buttermilk, eggs, sour cream, vinegar, food coloring and vanilla extract. Mix 5 seconds / speed 4.
- Add flour mix and sugar to the bowl. Mix 20 seconds / speed 4. Scrape down the sides and mix again for 20 seconds / speed 4.
- Use a large cookie or ice cream scoop to divide mixture into the prepared cupcake cases.
- Bake in the oven for 20 minutes or until a knife comes away clean when inserted into the middle of a cupcake.
- Leave in the tin for a couple of minutes and then transfer to a cooling rack to completely cook before icing.
For the cream cheese frosting
- Add all the ingredients to the Thermomix bowl. Mix 30 seconds / speed 5.
- Use a piping bag to pipe the frosting onto cupcakes.
The all purpose flour/cornflour combination can be replaced with cake flour if you have it.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 331Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 76mgSodium: 244mgCarbohydrates: 42gFiber: 0gSugar: 32gProtein: 3g