A delicious Red Velvet Cupcake with a Raspberry Twist
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 110 g unsalted butter softened
  • 300 g caster sugar
  • 3 medium eggs
  • 260 g self-raising flour
  • 1 tsp baking powder
  • 10 g cornflour
  • 240 ml 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


  • 300 g full-fat cream cheese
  • 300 g icing sugar
  • 115 g unsalted butter
  • 1 tsp vanilla extract
  • 4 tbsp raspberry jam
  • sprinkles/raspberries for decorating


  1. Preheat your oven to 150°C/300°F and line a 12-hole muffin tray with 12 cake cases.
  2. Cream the butter and sugar until light and fluffy, then add in the eggs and beat again.
  3. 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.
  4. Add the vanilla extract, food colouring, vinegar and baking powder and give a quick beat again. DON'T over beat at this stage.
  5. 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.
  6. When the cakes have cooled, use a spoon to spread a layer of raspberry jam on each cupcake.

For the Frosting

  1. 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.
  2. Put the frosting in an icing bag and using a 1M tip swirl the raspberry frosting on each cupcake.
  3. Finish them off with some chocolate sprinkles or a raspberry