When I was 15, I discovered “The Red Velvet Cake”.  With its stunning red colour and the scrumptious cream cheese filling, I thought it was the most sophisticated cake ever invented!!  I still do –  I never get tired of making it or eating it.

So last week I wanted to make something special as a treat for my hubbie.  He really loves Red Velvet Cake as much as I do but  I was really stuck for time. I had to do the school run in less than an hour. Making a layered red velvet cake in under an hour was definitely out of the question.  I thought how about cupcakes, he loves them and they’re  quick & easy to make , so why not try  a red velvet cupcake. I gave it my own little twist by adding raspberry jam to the cream cheese frosting .

Hey presto we have the “Raspberry Red Velvet Cupcake.”  The raspberry twist really adds a delicious flavour to the classic red velvet cupcake.




I grabbed all the ingredients together. The only ingredient I didn’t have was buttermilk – that’s easily fixed just add 2 tbsp of lemon juice to 250ml milk and leave to stand for 10 mins –  and  like magic you have buttermilk.

To give the  classic cream cheese frosting that raspberry twist I added 4 tbsp of Raspberry Jam to the mix,  it gave just the right hint of colour against the red velvet.  If you wanted a deeper pink add a few drops of red food colouring.

If you happened to have any Raspberry liquor you could use this instead of the jam

For a change I decided not to fill the cupcakes and went for a layer of jam underneath the delicious creamy frosting which worked great.  If you wanted to fill the cupcakes go right ahead – each to his own as the saying goes.  I topped them off with an assortment of chocolate sprinkles, and  raspberries.  I have a big collection of cake sprinkles, they kinda make their way into my shopping every week.  If you don’t have any a drizzle of melted chocolate would be perfect too.








When making the cream cheese frosting always use full fat cream cheese and bring the cream cheese & butter to room temperature.  You get a much fluffier frosting this way.

I piped a  creamy swirl with a 1M piping tip. If you don’t feel like piping just use a spoon to dollop a big spoonful of frosting on each cupcake.  I promise they will still taste scrumptious either way.

If you like baking cupcakes then check out my Custard Cream Cupcakes and these delicious Strawberry & Nutella Cupcakes





Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes



A delicious Red Velvet Cupcake with a Raspberry Twist


  • 110g unsalted butter (softened)
  • 300g caster sugar
  • 3 medium eggs
  • 260g self-raising flour
  • 1tsp baking powder
  • 10g cornflour
  • 240ml buttermilk
  • 1 tsp vanilla extract
  • 1 tbsp good quality cocoa powder
  • ½ tsp salt
  • ½ tsp red food colouring paste
  • 1 tsp white wine vinegar
  • raspberry jam
  • 300g full-fat cream cheese
  • 300g icing sugar
  • 115g unsalted butter
  • 1 tsp vanilla extract
  • 4 tbsp raspberry jam
  • sprinkles/raspberries for decorating


  • Preheat your oven to 150°C/300°F and line a 12-hole muffin tray with 12 cake cases.
  • Cream the butter and sugar until light and fluffy, then add in the eggs and beat again.
  • Sift the flours, cocoa and salt and add 1/3 into the mixture with 1/3 of the buttermilk and beat, repeating until all the flours and buttermilk have been added.
  • Add the vanilla extract, food colouring, vinegar and baking powder and give a quick beat again. DON'T over beat at this stage.
  • Fill the baking cases to 2/3 full and bake for 30 minutes or until springy to the touch. Leave in the tray for 10 minutes before placing onto a wire rack to cool completely.
  • When the cakes have cooled, use a spoon to spread a layer of raspberry jam on each cupcake.
    For the Frosting
  • Put the cream cheese, icing sugar, butter and vanilla extract & 4tbsp raspberry jam into a bowl and beat with an electric whisk just until it’s combined and smooth. If you want a darker pink colour just add a little red colouring paste at this stage.
  • Put the frosting in an icing bag and using a 1M tip swirl the raspberry frosting on each cupcake.
  • Finish them off with some chocolate sprinkles or a raspberry


If your stuck for BAKING CONVERSIONS.   Click the Baking Conversions page tab at the top for a very helpful chrt

Hope you like the recipe, it is a very easy bake.

Make sure you check out my FACE BOOK BAKING PAGE for  more recipes,

Happy Baking

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  • Maura September 19, 2016 at 2:07 pm

    Iv tried to make the cake but it wasn’t great, might give these a go ! Thanks

    • Karyn September 23, 2016 at 3:54 pm

      Hi Maura..Cupcakes are always easier and quicker to bake then a big cake.. so do try these.. let me know if you need any help xx

  • Donna September 19, 2016 at 2:52 pm

    Gorgeous Karyn! Far more sophisticated than any red velvet creation I’ve ever seen.

    • Karyn September 23, 2016 at 3:53 pm

      Thanks Donna 😉 a lot easier & quicker to make than its big sister Red Velvet Cake <5


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