I first tried making Mary Berry’s Red Velvet Cupcakes during a family gathering, and I haven’t looked back since. The rich, vibrant red color of the cupcakes always catches the eye, and they taste just as beautiful as they look. Mary Berry, known for her perfect recipes, delivers a twist on the classic red velvet cake with these mini cupcakes that are ideal for any occasion. I had been looking for a cupcake recipe that could stand out at our family’s holiday feast, and these cupcakes were just the thing. They were a hit! From their tender crumb to the subtle cocoa flavor balanced by the tang of cream cheese frosting, they quickly became a go-to in my baking repertoire.
If you’ve ever wondered what makes red velvet cakes so special, it’s all about that delicate balance of flavors and the stunning appearance. Red velvet desserts have a subtle cocoa flavor that is complemented perfectly by a tangy cream cheese frosting. When I decided to bake these, I was amazed at how easy they were to make, yet they impressed everyone with their sophisticated flavor and gorgeous color. They’re perfect for birthdays, holidays, or simply to indulge in a treat that looks as good as it tastes. So, let’s dive in and talk about how you can make these cupcakes for yourself!
What is Mary Berry Red Velvet Cupcakes?
Mary Berry’s Red Velvet Cupcakes are an elegant take on the classic red velvet cake. These cupcakes are made with a combination of rich cocoa powder, buttermilk, and a hint of vinegar to create a subtle tanginess. The cake itself is moist and fluffy, with the signature deep red hue that makes red velvet desserts so recognizable. Topped with a smooth and creamy cream cheese frosting, these cupcakes are a treat that perfectly balances sweetness and a slight tang, with a smooth, melt-in-your-mouth texture.
Why You Should Try This Recipe?
There’s something truly magical about the contrast between the soft, moist texture of the cake and the tangy sweetness of the cream cheese frosting. Mary Berry’s recipe ensures a perfect balance, which makes these cupcakes stand out. If you’re a fan of visually stunning, yet simple desserts that deliver on taste, these cupcakes are a must-try. They’re surprisingly easy to make and take little time to assemble. Moreover, they look absolutely beautiful when arranged on a platter, making them a great choice for celebrations or any special occasion.
Ingredients Needed to Make Mary Berry Red Velvet Cupcakes
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250g self-raising flour
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30g cocoa powder
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250g caster sugar
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2 large eggs
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240ml vegetable oil
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1 tsp vanilla extract
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240ml buttermilk
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1 tsp white vinegar
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1 tsp baking powder
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2 tsp red food coloring
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1 pinch of salt
For the Cream Cheese Frosting:
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200g cream cheese
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100g unsalted butter (softened)
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400g icing sugar
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1 tsp vanilla extract
Instructions to Make Mary Berry Red Velvet Cupcakes
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Preheat the oven to 180°C (350°F) and line a 12-hole cupcake tray with paper liners.
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In a large bowl, sift together the flour, cocoa powder, and baking powder.
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In a separate bowl, whisk together the sugar, eggs, and vegetable oil until smooth.
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Add the vanilla extract and the buttermilk to the sugar and egg mixture. Mix well.
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Gradually stir in the sifted dry ingredients and mix until combined.
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Add the vinegar and red food coloring to the batter, mixing until the color is evenly distributed.
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Spoon the batter into the cupcake liners, filling each about two-thirds full.
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Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
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Allow the cupcakes to cool in the tray for a few minutes before transferring them to a wire rack to cool completely.
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For the frosting, beat the cream cheese and butter together in a bowl until smooth. Gradually add the icing sugar and vanilla extract, and beat until light and fluffy.
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Once the cupcakes have cooled completely, pipe or spread the cream cheese frosting over the tops of each cupcake.
Mary Berry Red Velvet Cupcakes
Equipment
- Oven
Ingredients
- 250 g self-raising flour
- 30 g cocoa powder
- 250 g caster sugar
- 2 large eggs
- 240 ml vegetable oil
- 1 tsp vanilla extract
- 240 ml buttermilk
- 1 tsp white vinegar
- 1 tsp baking powder
- 2 tsp red food coloring
- 1 pinch of salt
For the Cream Cheese Frosting:
- 200 g cream cheese
- 100 g unsalted butter softened
- 400 g icing sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (350°F) and line a 12-hole cupcake tray with paper liners.
- In a large bowl, sift together the flour, cocoa powder, and baking powder.
- In a separate bowl, whisk together the sugar, eggs, and vegetable oil until smooth.
- Add the vanilla extract and the buttermilk to the sugar and egg mixture. Mix well.
- Gradually stir in the sifted dry ingredients and mix until combined.
- Add the vinegar and red food coloring to the batter, mixing until the color is evenly distributed.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tray for a few minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together in a bowl until smooth. Gradually add the icing sugar and vanilla extract, and beat until light and fluffy.
- Once the cupcakes have cooled completely, pipe or spread the cream cheese frosting over the tops of each cupcake.
Notes
- Use buttermilk – It gives the cupcakes the tender texture and helps achieve that classic red velvet tang. If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice to regular milk.
- Don't overmix – When combining the wet and dry ingredients, be sure to mix until just combined. Overmixing can make the cupcakes dense.
- Use gel food coloring – This gives a brighter, more intense color without affecting the texture.
- Let the cupcakes cool completely – Frosting warm cupcakes will cause the frosting to melt, so make sure they are fully cool before icing them.
Nutritional Value
- Calories: 250-300 per cupcake (depending on size)
- Fat: 14g
- Carbohydrates: 30g
- Protein: 3g
- Fiber: 1g
- Sugar: 20g
What Goes Well with Mary Berry Red Velvet Cupcakes
These cupcakes are delicious on their own, but they pair beautifully with a cup of tea or a glass of milk. The creamy frosting complements the slight tang of the buttermilk, creating a delicious contrast with the cocoa undertones. They also go well with a simple fruit salad or alongside other classic baked goods like scones or shortbread for a full afternoon tea spread.
My Tips to Make the Best Mary Berry Red Velvet Cupcakes
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Use buttermilk – It gives the cupcakes the tender texture and helps achieve that classic red velvet tang. If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice to regular milk.
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Don’t overmix – When combining the wet and dry ingredients, be sure to mix until just combined. Overmixing can make the cupcakes dense.
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Use gel food coloring – This gives a brighter, more intense color without affecting the texture.
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Let the cupcakes cool completely – Frosting warm cupcakes will cause the frosting to melt, so make sure they are fully cool before icing them.
Easy Variations of Mary Berry Red Velvet Cupcakes
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Vegan Red Velvet Cupcakes – Replace the eggs with flax eggs, use non-dairy milk, and swap the butter in the frosting with vegan butter.
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Mini Red Velvet Cupcakes – Make bite-sized versions by using a mini cupcake tray, reducing the baking time to around 12-15 minutes.
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Chocolate Chip Red Velvet Cupcakes – Add some chocolate chips to the batter for an extra chocolaty touch.
Best Way to Store Mary Berry Red Velvet Cupcakes
To keep your red velvet cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you need to store them longer, they can be refrigerated for up to a week. Just be sure to allow them to come to room temperature before serving for the best texture and flavor.
Nutritional Value
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Calories: 250-300 per cupcake (depending on size)
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Fat: 14g
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Carbohydrates: 30g
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Protein: 3g
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Fiber: 1g
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Sugar: 20g
FAQs
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes up to two days in advance. Keep them in an airtight container until ready to frost.
Can I use a different frosting?
If you prefer, you can use a buttercream frosting or even a simple whipped cream topping instead of cream cheese frosting.
Can I freeze these cupcakes?
Yes, the cupcakes can be frozen (without frosting) for up to three months. Just allow them to cool completely, then wrap them individually in plastic wrap and store in an airtight container.
Conclusion
Making Mary Berry’s Red Velvet Cupcakes has quickly become a beloved tradition in my baking routine. These cupcakes are everything you could want in a dessert: they’re visually stunning, incredibly flavorful, and surprisingly easy to make. I love how simple ingredients come together to create something so elegant, and it’s always a joy to share them with my family. They’re perfect for any occasion, from casual gatherings to more formal celebrations. The light cocoa flavor, paired with the creamy frosting, is always a crowd-pleaser, and it never fails to leave people asking for the recipe. I encourage you to give this recipe a try—you won’t regret it! Plus, once you’ve mastered the basics, the options for variations are endless, so you can make these cupcakes your own.
