This easy and delicious recipe for red velvet cupcakes is perfect for any occasion. With a creamy, buttery cream cheese frosting and a vibrant color, these cupcakes are sure to impress. Made with simple ingredients you probably already have, they’re a sweet treat everyone will love—just like Nigella’s famous version!
Ingredients Needed:
For the Cupcakes:
- 250 grams plain flour
- 2 tablespoons cocoa powder (sifted)
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 100 grams soft unsalted butter
- 200 grams caster sugar
- 1 heaped tablespoon christmas-red paste food colouring
- 2 teaspoons vanilla extract
- 2 large eggs
- 175 millilitres buttermilk
- 1 teaspoon cider vinegar
For the Buttery Cream-Cheese Frosting:
- 500 grams icing sugar
- 125 grams cream cheese
- 125 grams soft unsalted butter
- 1 teaspoon cider vinegar (or lemon juice)
- chocolate sprinkles for decoration
- red sugar for decoration
How To Make Red Velvet Cupcakes Recipe?
- Prepare the oven and cupcake tins: Preheat the oven to 170°C / 325°F (150°C fan) and line 2 muffin tins with paper cupcake cases.
- Mix dry ingredients: In a bowl, sift together the plain flour, cocoa powder, baking powder, and bicarbonate of soda. Set aside.
- Cream butter and sugar: In a separate bowl, beat the butter and sugar together until the mixture is soft and pale. Add the food coloring and vanilla extract and beat until well combined.
- Add dry ingredients and eggs: Gradually add a spoonful of the dry ingredients to the creamed butter mixture, followed by one egg. Mix well, then add more dry ingredients, followed by the second egg. Continue until all the dry ingredients are incorporated.
- Add buttermilk and vinegar: Beat in the buttermilk and cider vinegar until smooth. The batter will be quite vivid in color.
- Fill and bake: Divide the batter evenly between the 24 cupcake cases. Bake for about 20 minutes, or until a skewer inserted into the center comes out clean. Let the cupcakes cool on a wire rack.
- Make the frosting: In a food processor, sift the icing sugar to remove lumps. Add the cream cheese, butter, and cider vinegar (or lemon juice) and process until smooth and creamy.
- Frost the cupcakes: Once the cupcakes are completely cool, spread the frosting on top of each using a teaspoon or small spatula. Decorate with chocolate sprinkles and red sugar, or as desired.
Recipe Tips:
- Don’t skip the vinegar: The vinegar helps the cupcakes rise and stay soft. It’s key for the right texture!
- Measure flour correctly: Don’t pack the flour into the cup. Spoon it in and level it for the right amount, so your cupcakes won’t be too heavy.
- Cool cupcakes fully: Let your cupcakes cool completely before icing. If they’re still warm, the frosting might melt.
- Frost gently: Be careful when spreading the frosting. Don’t press too hard so the cupcakes don’t get squished. Keep it light!
How To Store Leftovers?
- Refrigerate: Let the leftover cupcakes cool completely. Once cool, store them in an airtight container in the fridge for up to 1 day.
- Freeze: After cooling, wrap each cupcake in plastic wrap and place it in a container or freezer bag. They will stay good in the freezer for up to 2 months. Thaw at room temperature for 3-4 hours before serving.
Nutrition Facts:
- Calories: 360 kcal
- Total Fat: 20g
- Saturated Fat: 6g
- Cholesterol: 35mg
- Sodium: 240mg
- Potassium: 0mg
- Total Carbohydrate: 43g
- Dietary Fiber: 1g
- Sugars: 33g
- Protein: 3g
Try More Nigella Lawson Recipes:
Nigella Red Velvet Cupcakes Recipe
Description
This easy and delicious recipe for red velvet cupcakes is perfect for any occasion. With a creamy, buttery cream cheese frosting and a vibrant color, these cupcakes are sure to impress. Made with simple ingredients you probably already have, they’re a sweet treat everyone will love—just like Nigella’s famous version!
Ingredients
For the Cupcakes:
For the Buttery Cream-Cheese Frosting:
Instructions
- Prepare the oven and cupcake tins: Preheat the oven to 170°C / 325°F (150°C fan) and line 2 muffin tins with paper cupcake cases.
- Mix dry ingredients: In a bowl, sift together the plain flour, cocoa powder, baking powder, and bicarbonate of soda. Set aside.
- Cream butter and sugar: In a separate bowl, beat the butter and sugar together until the mixture is soft and pale. Add the food coloring and vanilla extract and beat until well combined.
- Add dry ingredients and eggs: Gradually add a spoonful of the dry ingredients to the creamed butter mixture, followed by one egg. Mix well, then add more dry ingredients, followed by the second egg. Continue until all the dry ingredients are incorporated.
- Add buttermilk and vinegar: Beat in the buttermilk and cider vinegar until smooth. The batter will be quite vivid in color.
- Fill and bake: Divide the batter evenly between the 24 cupcake cases. Bake for about 20 minutes, or until a skewer inserted into the center comes out clean. Let the cupcakes cool on a wire rack.
- Make the frosting: In a food processor, sift the icing sugar to remove lumps. Add the cream cheese, butter, and cider vinegar (or lemon juice) and process until smooth and creamy.
- Frost the cupcakes: Once the cupcakes are completely cool, spread the frosting on top of each using a teaspoon or small spatula. Decorate with chocolate sprinkles and red sugar, or as desired.
Notes
- Don’t skip the vinegar: The vinegar helps the cupcakes rise and stay soft. It’s key for the right texture!
- Measure flour correctly: Don’t pack the flour into the cup. Spoon it in and level it for the right amount, so your cupcakes won’t be too heavy.
- Cool cupcakes fully: Let your cupcakes cool completely before icing. If they’re still warm, the frosting might melt.
- Frost gently: Be careful when spreading the frosting. Don’t press too hard so the cupcakes don’t get squished. Keep it light!
Nigella Red Velvet Cupcakes Recipe