Red velvet cupcakes

By Mary Berg
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  • 3/4 cup (178 milliliters) canola oil
  • 1 egg
  • 3/4 cup (170 grams) sugar
  • 1/2 cup (125 grams) full-fat yogurt
  • 1 tablespoon (15 milliliters) red food colouring
  • 1/2 teaspoon (3 grams) white vinegar
  • 1/2 teaspoon (3 grams) vanilla extract
  • 1-1/4 cups (160 grams) all-purpose flour
  • 2 teaspoons (10 grams) cocoa powder
  • 1 teaspoon (5 grams) baking powder
  • 1/2 teaspoon (3 grams) baking soda
  • 1/2 teaspoon (3 grams) fine salt


  • 1 brick (250 grams) cream cheese, room temperature
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 2-3 cups (250-400 grams) icing sugar
  • 1 teaspoon (5 milliliters) vanilla
  • Pinch fine salt
  • Garnish (if desired): Edible gold leaf flakes



  1. Heat oven to 375°F (176°C) and line a 12-cup muffin tin with cupcake liners.
  2. 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 ingredients and mix until just combined. Divide batter into prepared muffin tin, about two thirds of the way up each cupcake liner.
  4. Bake until a toothpick inserted into the centre of cupcakes comes out clean, anywhere between 20-28 minutes depending on oven. Transfer to a cooling rack to cool completely.


  1. Beat together cream cheese and butter in a large bowl until smooth. Add icing sugar half a cup (65 grams) 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. If desired, garnish with edible gold leaf flakes.

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