The Perfect Red Velvet Cupcakes Recipe for Sweet Cravings

Baking red velvet cupcakes can transport you into a world of delightful crimson sweetness.

Soft cocoa notes dance through each tender crumb, creating magic in your kitchen.

Passionate bakers understand these treats go beyond mere desserts.

Elegant yet simple, these cupcakes blend rich chocolate undertones with a velvety texture that melts perfectly.

Cream cheese frosting adds a luxurious contrast to the subtle cake base.

Small details make massive differences in achieving that signature scarlet hue and silky consistency.

You’ll adore how quickly these cupcakes come together with minimal fuss.

Dive into this recipe and watch pure deliciousness unfold before your eyes.

Questions Answered About Mary Berry Red Velvet Cupcakes

• What gives red velvet cupcakes their distinctive color?

The vibrant red color comes from food coloring, traditionally combined with cocoa powder which helps enhance the deep red shade.

• Why do red velvet cupcakes use vinegar and buttermilk/yoghurt?

These acidic ingredients react with baking soda, creating a tender, light texture and helping the cupcakes rise beautifully.

• Can I reduce the amount of food coloring?

Yes, you can use less food coloring or natural alternatives like beetroot powder, though this might slightly change the intensity of the red color.

• Is red velvet just chocolate cake with food coloring?

No, red velvet has a unique flavor profile with a hint of cocoa, tanginess from buttermilk/yoghurt, and a softer, more delicate crumb compared to traditional chocolate cake.

Why Mary Berry Red Velvet Cupcakes Are A Classic Treat

• Craft Colorful Desserts: Create stunning red velvet cupcakes that look as amazing as they taste, perfect for impressing guests with their vibrant color and professional appearance.
• Quick Baking Adventure: Enjoy a simple recipe that transforms basic ingredients into delightful treats, requiring minimal baking skills and delivering maximum satisfaction.
• Crowd-Pleasing Celebration Treat: Ideal for birthdays, parties, or special occasions where you want a dessert that brings smiles and delights both kids and adults with its rich flavor and beautiful presentation.
• Versatile Crowd-Favorite: Adaptable recipe that works for casual gatherings, afternoon tea, or elegant dessert tables, making it a go-to option for multiple social settings.

What You’ll Need For Mary Berry Red Velvet Cupcakes

• Flour: A key component that provides structure to the cupcakes.
• Sugar: Adds sweetness and helps create a tender texture.
• Butter: Contributes rich flavor and helps create a smooth batter.
• Eggs: Bind the ingredients and add moisture to the cupcakes.

• Vegetable Oil, Red Food Coloring: Enhance moisture and create the signature red velvet color.
• Vanilla Extract: Provides a warm, classic flavor to the cupcakes.
• Yoghurt, Water, Vinegar: Help create a tender and moist cake texture.

• Cocoa Powder, Baking Powder, Bicarbonate of Soda: Add depth of flavor and help the cupcakes rise and become light.
• Salt: Balances the sweetness and enhances overall flavor.

• Cream Cheese, Butter, Powdered Sugar, Vanilla Extract: Create a rich, creamy, and smooth frosting that complements the cupcakes.

Step By Step For Mary Berry Red Velvet Cupcakes

Step 1: Warm Up the Oven

Adjust your oven to 200°C (180°C fan). Prepare a 12-hole muffin tin by lining it with cupcake cases.

Step 2: Whip Butter and Sugar

Use an electric mixer to blend butter and sugar until the mixture becomes light, airy, and creamy.

Step 3: Mix Wet Ingredients

• Vanilla extract
• Cocoa powder
• Vegetable oil
• Red food coloring
• Salt

Blend until everything is well combined.

Step 4: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda

Step 5: Create Liquid Mixture

• Yogurt
• White vinegar
• Water

Step 6: Combine All Ingredients

Gradually fold dry ingredients and liquid mixture into the batter. Mix gently to keep the batter light and fluffy.

Step 7: Prepare for Baking

Fill each cupcake case about three-quarters full with batter.

Step 8: Bake the Cupcakes

Place in the preheated oven and bake for 20-25 minutes. Check doneness with a toothpick.

Step 9: Cool and Rest

Remove from oven and let cupcakes cool completely on a wire rack.

Step 10: Create Creamy Frosting

Beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla extract.

Step 11: Decorate and Serve

Frost each cupcake generously and serve to delighted guests.

Tips To Help With Mary Berry Red Velvet Cupcakes

• Enhance Color Intensity: Use gel food coloring for a deeper, more vibrant red without watering down the batter.
• Perfect Moisture Balance: Measure yoghurt precisely to keep cupcakes tender and prevent dryness.
• Achieve Smooth Texture: Sift dry ingredients to eliminate lumps and ensure even mixing.
• Prevent Overmixing: Fold batter gently to maintain a light, fluffy cupcake texture.
• Room Temperature Ingredients: Bring eggs, butter, and cream cheese to room temperature for smoother, more consistent mixing.

Fun Twists On Mary Berry Red Velvet Cupcakes

• Gluten-Free Velvet Cupcakes: Replace wheat flour with almond or coconut flour for a celiac-friendly version. Adjust liquid ratios to maintain proper batter consistency.
• Vegan Red Cupcakes: Swap eggs with mashed banana or flax eggs. Use dairy-free cream cheese alternative and plant-based butter for frosting. Replace food coloring with beetroot powder.
• Low-Sugar Option: Substitute sugar with stevia or monk fruit sweetener. Use Greek yogurt for reduced calorie content. Decrease overall sugar in frosting by half.
• Chocolate Marble Cupcakes: Divide batter and add extra cocoa to one portion. Swirl batters together before baking for a marbled effect. Top with chocolate cream cheese frosting.

What Goes Well With Mary Berry Red Velvet Cupcakes

• Pair Classic Cream Cheese Frosting with Smooth Espresso: The rich, tangy cream cheese frosting complements the deep coffee notes, creating a sophisticated flavor balance that cuts through the cupcake's sweetness.
• Match Red Velvet Cupcakes with Sparkling Rosé: Light, bubbly rosé wine provides a delicate counterpoint to the dense, velvety texture of the cupcakes, enhancing their elegant red color and subtle cocoa undertones.
• Serve with Vanilla Bean Ice Cream: Creamy, cold vanilla ice cream offers a refreshing contrast to the warm, rich flavors of the red velvet cupcake, creating a delightful temperature and taste sensation.

Best Way To Store Mary Berry Red Velvet Cupcakes

• Store cooled cupcakes in an airtight container in the refrigerator for up to 4 days. Place parchment paper between layers to prevent sticking.
• Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature for 1-2 hours before frosting.
• Warm refrigerated cupcakes in the microwave for 10-15 seconds. For frozen cupcakes, let them thaw completely before gently warming.
• Keep frosted cupcakes at room temperature for up to 2 days in a cool, dry place, covered with a cake dome or loose plastic wrap.

Red Velvet Cupcakes Recipe

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4.7 from 9 reviews

• Total Time: 35-40 minutes
• Yield: 12 1x

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Description

Irresistible red velvet cupcakes blend Southern charm with rich cocoa and cream cheese frosting. Delicate crimson layers promise pure indulgence for dessert enthusiasts craving a classic American treat you can savor with pure delight.

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Ingredients

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Cake Ingredients:

• 260 grams (9.14 ounces) granulated sugar
• 250 grams (9 ounces) plain flour
• 120 milliliters (4 fluid ounces) natural yoghurt
• 100 grams (3.5 ounces) unsalted butter, softened
• 2 free-range eggs
• 2 tablespoons cocoa powder
• 2 tablespoons vegetable oil
• 2 teaspoons red food coloring gel
• 1 teaspoon vanilla extract
• 1 teaspoon bicarbonate of soda
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking powder

Frosting Ingredients:

• 250 grams (9 ounces) cream cheese, room temperature
• 150 grams (5.5 ounces) icing sugar
• 55 grams (2 ounces) unsalted butter, softened
• 1 teaspoon vanilla extract

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Instructions

1. Set oven to 350°F. Position rack in middle. Prepare muffin tin with paper liners.
2. Cream softened butter and sugar until light and airy, approximately 3-4 minutes.
3. Incorporate eggs one at a time, mixing thoroughly after each addition.
4. Blend in vanilla extract, cocoa powder, vegetable oil, red food coloring, and salt until evenly distributed.
5. Sift together flour, baking powder, and baking soda in a separate mixing bowl.
6. Whisk yogurt, white vinegar, and water in a measuring cup until combined.
7. Gradually alternate adding dry ingredients and liquid mixture to butter mixture, folding gently to maintain airiness.
8. Fill cupcake liners approximately two-thirds full with batter.
9. Bake for 18-22 minutes until a toothpick inserted comes out clean.
10. Allow cupcakes to cool completely on a wire rack for 45-60 minutes.
11. Prepare frosting by beating cream cheese and butter until smooth and creamy.
12. Gradually incorporate powdered sugar and vanilla, mixing until silky and spreadable.
13. Generously frost cooled cupcakes using an offset spatula or piping bag.

Notes

• Cocoa Quality Matters: Use high-quality unsweetened cocoa powder for a rich, deep chocolate flavor that elevates the entire cupcake.
• Color Control: Adjust food coloring amount carefully to achieve the perfect vibrant red without an artificial taste.
• Temperature Precision: Ensure ingredients are at room temperature for smoother mixing and better cupcake texture.
• Gentle Mixing Magic: Fold ingredients gently to keep the cupcakes light and fluffy, avoiding overmixing which can create dense, tough cakes.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 270 kcal
• Sugar: 23 g
• Sodium: 500 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.2 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 45 mg