Mary Berry Red Velvet Cupcakes Recipe

Mary Berry’s Red Velvet Cupcakes are a delightful twist on her classic red velvet cake — soft, moist, and elegantly topped with smooth cream cheese frosting. These cupcakes are light in texture, perfectly balanced in flavour, and boast a beautiful red hue that makes them ideal for any occasion. Whether it’s Valentine’s Day, birthdays, or afternoon tea, these cupcakes are as easy to make as they are impressive to serve.

What are Mary Berry Red Velvet Cupcakes?

Red Velvet Cupcakes are mini versions of the traditional red velvet cake. They combine the subtle cocoa flavour with the tangy sweetness of cream cheese frosting. Mary Berry’s method uses simple ingredients and a reliable mixing process, ensuring each cupcake is fluffy, moist, and beautifully coloured every time.

Other Popular Mary Berry Recipes

• Mary Berry Coffee Victoria Sandwich
• Mary Berry 3-Egg Victoria Sponge
• Mary Berry Victoria Sponge Cupcakes
• Mary Berry Chocolate Victoria Sandwich
• Mary Berry Red Velvet Cake

Why This Recipe is Worth Trying

• Perfectly portioned – Ideal for parties or sharing.
• Light and fluffy texture – Thanks to buttermilk and vinegar.
• Beautiful red colour – A stunning addition to any dessert table.
• Classic cream cheese frosting – Smooth, tangy, and irresistible.
• Easy to bake – Simple steps and foolproof results.

Essential Ingredients to Make Mary Berry Red Velvet Cupcakes

For the cupcakes:

• 125g plain flour
• 1 tbsp cocoa powder
• ½ tsp bicarbonate of soda
• 100g caster sugar
• 60g unsalted butter, softened
• 1 large egg
• 100ml buttermilk
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1 tsp red gel food colouring
• 50ml vegetable oil

For the cream cheese frosting:

• 150g full-fat cream cheese
• 75g unsalted butter, softened
• 150g icing sugar, sifted
• ½ tsp vanilla extract

Handy Kitchen Tools for Best Results

• 12-hole cupcake tin
• Paper cupcake cases
• Electric whisk or stand mixer
• Mixing bowls
• Cooling rack
• Piping bag (optional)

Step-by-Step Guide to Making Mary Berry Red Velvet Cupcakes

Step 1: Preheat the oven

Preheat your oven to 180°C (160°C fan). Line a 12-hole cupcake tray with paper cases.

Step 2: Mix dry ingredients

In a bowl, sift together the flour, cocoa powder, and bicarbonate of soda. Set aside.

Step 3: Cream butter and sugar

In another bowl, beat the butter and sugar together until pale and fluffy. Add the egg and mix until combined.

Step 4: Add wet ingredients

Stir in the oil, buttermilk, vinegar, vanilla extract, and red food colouring. Mix until smooth and evenly coloured.

Step 5: Combine wet and dry ingredients

Gradually fold the dry mixture into the wet mixture until smooth and lump-free. Avoid overmixing to keep the cupcakes light.

Step 6: Fill the cases

Spoon the batter evenly into the cupcake cases, filling each about two-thirds full.

Step 7: Bake the cupcakes

Bake for 18–20 minutes, or until the tops spring back when lightly pressed and a skewer inserted into the centre comes out clean.

Step 8: Cool completely

Let the cupcakes cool in the tray for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 9: Prepare the frosting

Beat the butter until creamy, then add cream cheese and vanilla. Gradually add sifted icing sugar and beat until smooth and fluffy.

Step 10: Decorate

Spread or pipe the frosting onto each cupcake. Add a sprinkle of red cake crumbs or white chocolate shavings for a pretty finish.

What I Got Wrong (And How I Fixed It)

• Colour too dull – Using gel food colouring gave a vibrant red.
• Dense texture – Avoiding overmixing kept them fluffy.
• Runny frosting – Chilling the frosting for 15 minutes solved it.

Healthier Ways to Make Mary Berry Red Velvet Cupcakes

• Use low-fat cream cheese for frosting.
• Replace half the sugar with honey or coconut sugar.
• Use sunflower oil instead of butter for a lighter crumb.
• Reduce the icing sugar for less sweetness.

Ingredient Substitutions for Mary Berry Red Velvet Cupcakes

• Buttermilk → 100ml milk + 1 tsp lemon juice (rest 10 minutes).
• Butter → Margarine or light spread.
• Cream cheese → Mascarpone for a richer flavour.
• Red gel colouring → Beetroot powder for a natural tint.

Pairing Ideas: What to Serve With Red Velvet Cupcakes

• Coffee or latte – Complements the cocoa flavour.
• Fresh strawberries – Add a bright contrast.
• Vanilla ice cream – Turns it into a dessert treat.
• Hot chocolate – For a cosy indulgence.
• Berries and cream – Perfect for summer gatherings.

Expert Tips for Red Velvet Cupcakes Success

• Use gel colouring – It gives vibrant colour without thinning the batter.
• Don’t overfill cases – Fill only two-thirds for perfect domes.
• Use room-temperature ingredients – Ensures smooth blending.
• Test early – Check doneness at 18 minutes to prevent dryness.
• Cool before frosting – Prevents melting and sliding.
• Pipe neatly – Use a star nozzle for a professional finish.

Creative Ways to Customize Red Velvet Cupcakes

• Add mini chocolate chips for texture.
• Top with raspberries or strawberries for freshness.
• Drizzle with white chocolate for extra indulgence.
• Use heart-shaped sprinkles for festive occasions.
• Fill the centres with cream cheese or jam for a surprise bite.

Storing Red Velvet Cupcakes the Right Way

• Store in an airtight container in the fridge for up to 3 days.
• Bring to room temperature before serving for best flavour.
• Freeze un-iced cupcakes for up to 2 months; thaw before frosting.

How to Reheat Red Velvet Cupcakes (If Needed)

• Microwave method – Warm for 5–8 seconds to refresh.
• Oven method – Reheat at 140°C for 5 minutes if unfilled.
• From frozen – Thaw completely before frosting.

Nutritional Breakdown (per cupcake)

• Calories: ~320 kcal
• Protein: 4g
• Carbohydrates: 36g
• Fat: 17g
• Fibre: 1g
• Sugar: 25g

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FAQs

How do you get bright red colour in red velvet cupcakes?

To achieve a vibrant red colour, always use gel food colouring instead of liquid. Gel colouring is more concentrated and won’t add excess moisture to the batter, helping the cupcakes keep their perfect texture and colour.

Why are my red velvet cupcakes dry?

Red velvet cupcakes can turn dry if baked for too long or if too little oil or buttermilk is used. Check the cupcakes a few minutes early and ensure you measure wet ingredients accurately for a soft, moist crumb.

Can you make red velvet cupcakes without buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 teaspoon of lemon juice or white vinegar. Let it sit for 10 minutes before adding it to the batter to achieve a similar texture and tang.

How do you make cream cheese frosting firm for piping?

Chill the frosting in the refrigerator for 15–20 minutes before piping. Using full-fat cream cheese and beating the butter first before adding sugar and cream cheese helps create a stable, fluffy texture.

Wrapping It Up

Mary Berry’s Red Velvet Cupcakes are a perfect blend of beauty and flavour. With their soft, moist crumb and luscious cream cheese frosting, they deliver elegance in every bite. Easy to make and wonderfully eye-catching, they’re ideal for celebrations, gifting, or simply indulging your sweet tooth at home.