These Cupcakes are a mini version of the Red Velvet cake which is really popular. I made few changes to the original recipe by using thick yogurt/curd instead of sour cream or buttermilk that normally used and it turned out delicious. There is absolutely no difference, kids loved it.

To get the bright red colour and the velvety texture, I added beetroot extract along with the gel red colour.

The best icing that goes with Red Velvet Cake is Cream Cheese frosting. Buttercream can be used but cream cheese flavour goes well comparitively.

Preparation Time : 15 minutes

Bake Time : 22 minutes

Makes : 15 cupcakes


All purpose Flour : 1 1/4 cups

Unsweetened Cocoa Power : 1/4 cup

Baking Soda : 1/4 teaspoon

Butter : 1/2 cup softened

Sugar : 1 cup

Eggs : 2

Thick yogurt/ Greek yogurt : 1/2 cup

Cold milk : 1/4 cup

Red gel food colour : 1 teaspoon

Beetroot extract : 2 tablespoons

Vanilla Extract : 1 teaspoon

For Cream Cheese Frosting:

Unsalted Butter : 1/2 cup (1 stick) softened

Cream cheese : 8 oz (226 grams) at room temperature

Vanilla extract : 1 teaspoon

Salt : 1/4 teaspoon

Powdered Sugar : 3 cups


Pre heat the oven to 350 degrees F.

In a bowl, add flour, cocoa powder, baking soda, salt mix well and set aside.

In a large bowl, cream butter and sugar until light and fluffy.

Add eggs one at a time, yogurt, milk, food colour, beetroot extract, vanilla and mix well.

Add the dry ingredients and mix to combine on low speed. Do not overblend.

Line the muffin tray and spoon the batter into the cups filling 2/3 full.

Bake for 22 minutes or until a toothpick inserted comes out clean. Remove from the pan and let them cool.

For the frosting: Add all ingredients list under for frosting and beat till the mixture is smooth and fluffy.

Let the cup cupcakes cool completely before decorating them.

Red Velvet Cupcakes
Cream the butter and sugar till light and fluffy. Add rest of the wet ingredients and beat well to combine.
Add the dry ingredients and just mix to combine. Do not over mix.