Mary Berry Red Velvet Cupcakes

I’ll never forget the first time I made red velvet cupcakes. I was trying to impress someone — a little kitchen flirtation, if you will — and the recipe came from none other than Mary Berry’s baking bible. I remember standing in the kitchen, apron on, with a bottle of red gel food colouring in one hand and cocoa powder dust on my nose, wondering if this strange reddish batter would actually become something edible.

Well, they did. And they were divine.

Soft, slightly tangy sponge with just a whisper of cocoa — not chocolate cake, not vanilla, but something in-between and completely its own. Topped with a thick, dreamy cream cheese frosting? It’s love at first bite. These cupcakes are dramatic, yes, but they’ve got real soul too.

Ingredients

For the cupcakes:

• 100g unsalted butter, softened
• 260g caster sugar
• 2 free-range eggs
• 1 tsp vanilla extract
• 2 tbsp cocoa powder
• 2 tbsp vegetable oil (adds extra moisture)
• 2 tsp red gel food colouring — don’t use the watery kind
• ¼ tsp fine salt
• 250g plain flour
• 1 tsp bicarbonate of soda
• ½ tsp baking powder
• 120ml natural yoghurt
• 1 tsp apple cider vinegar

For the cream cheese icing:

• 55g unsalted butter, softened
• 250g full-fat cream cheese (please don’t use light!)
• 150g icing sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 200°C (180°C fan) / Gas 6. Line a 12-hole muffin tray with paper cupcake cases.
2. In a large mixing bowl, cream the butter and sugar until pale and fluffy. This takes a good few minutes — don’t rush it.
3. Beat in the eggs, one at a time. Add the vanilla, then stir in the cocoa powder, oil, food colouring, and salt. It’ll look a bit like red mud at this point — that’s normal.
4. In a second bowl, sift together the flour, bicarb, and baking powder.
5. In a jug, mix together the yoghurt, vinegar, and 80ml of water. (Yes, water — weird, but it helps with moisture.)
6. Now, add half the flour mixture to the red batter. Stir gently. Add half the yoghurt mix, stir again. Then repeat with the rest of each. Don’t overmix it — fold gently until just combined.
7. Spoon the mixture evenly into your paper cases. They should be around 3/4 full.
8. Bake for 20–25 minutes, or until a skewer poked into the centre comes out clean. I usually check mine at 20 — better safe than dry.
9. Let them cool completely before icing. (I know, it’s hard to wait.)
10. For the frosting: Beat the butter until soft, then add the cream cheese and beat again until smooth. Add the icing sugar and vanilla. Mix until thick and creamy. If it’s too soft, pop it in the fridge for 10–15 minutes.
11. Frost generously, and decorate however you like — red sprinkles, white chocolate curls, or just leave them proudly naked with a swirl.

Mistakes I’ve Made (So You Don’t Have To)

Why are they brown instead of red?
You need gel food colouring. Liquid just isn’t strong enough to keep that vibrant red after baking.

Why is my frosting soupy?
You probably used light cream cheese or overbeat the mixture. Been there. Use full-fat, and don’t go mad with the mixer.

Why are they dry?
Overbaking! Check them at 20 minutes. Also, don’t skip the oil — it makes them soft and rich.

Why are mine flat or sunken?
You may have overmixed or opened the oven door too soon. Let them rise in peace.

Storing and Reheating

Room temperature: Store in an airtight container for up to 2 days (if not iced).
Fridge: Once frosted, keep in the fridge for up to 5 days. Let them come to room temp before eating.
Freezer: You can freeze the unfrosted cupcakes. Wrap tightly in cling film and freeze for up to 3 months. Thaw and frost fresh.

To reheat (if you like them warm):

• Microwave: 10 seconds (but be gentle — it’s not a muffin).
• Oven: 5 minutes at 170°C.
  Don’t reheat frosted ones — the icing will melt.

What Goes With These Cupcakes?

• Fresh strawberries – tangy and juicy, perfect contrast.
• Black coffee or a dark espresso – cuts through the sweetness beautifully.
• A cold glass of milk – nostalgic and comforting.
  They also go quite well with silence — that moment when everyone takes a bite and just melts.

FAQs

Can I use lemon juice instead of vinegar?
Yes! Lemon juice will do the job — it provides the acidity needed for that light, tender crumb.

Can I use beetroot instead of red food colouring?
Technically yes, but it won’t give you that punchy red Mary Berry shade. The flavour also changes slightly.

Can I make these into a big cake?
You can! Divide the batter between two 8-inch tins and bake for 25–30 mins.

Can I halve the recipe?
Absolutely. Just divide all ingredients by two and make six cupcakes. Bake time stays about the same.

Try More Recipes:

• Mary Berry Blueberry Muffin Recipe
• Mary Berry Millionaires Cheesecake Recipe
• Mary Berry Date And Walnut Cake