These red velvet cupcakes are soft, buttery, and full of flavor. They have a deep red color and are topped with creamy, tangy cream cheese frosting. They’re perfect for birthdays, holidays, or any time you want a pretty and tasty treat.

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Ingredients Needed:

2 large eggs, room temperature, and separated
1 and 1/3 cups (166g) all-purpose flour* (spooned & leveled)
1/4 cup (32g) cornstarch*
1/2 teaspoon baking soda
4 teaspoons (7g) natural unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (120ml) canola or vegetable oil
2 teaspoons pure vanilla extract
1/2 teaspoon distilled white vinegar
liquid or gel red food coloring*
1/2 cup (120ml) buttermilk, room temperature*
cream cheese frosting for topping

How To Make Red Velvet Cupcakes Recipe?

Preheat the oven: set the oven to 177°C and line a 12-count muffin tray with paper liners. This recipe makes 14 cupcakes, so you’ll need to bake a second small batch.
Whip the egg whites: beat the 2 egg whites in a clean bowl using a hand or stand mixer until soft peaks form, about 2 to 3 minutes. Set aside.
Mix the dry ingredients: in another bowl, sift the flour and cornstarch together, then whisk in baking soda, cocoa powder, and salt.
Cream the butter and sugar: beat the softened butter until smooth, then add the sugar and beat for 2 more minutes until combined. Scrape down the sides as needed.
Add oil and egg yolks: pour in the oil and beat again for 2 minutes. The mix might look a little split — that’s okay. Now add the egg yolks and vanilla and mix well.
Add vinegar and color: mix in the vinegar and red food coloring until the batter is a deep red.
Combine wet and dry: with the mixer on low, add the dry mix in 3 parts, alternating with the buttermilk. Start and end with the dry mix. Mix until just combined — don’t overmix.
Fold in egg whites: gently fold the whipped egg whites into the batter with a spatula. The batter will feel silky and thick.
Fill and bake: spoon the batter into the liners, filling them halfway to two-thirds full. Bake for 20 to 21 minutes or until the tops spring back and a toothpick comes out clean.
Cool and frost: let the cupcakes cool in the pan for 5 minutes, then transfer to a rack. Once fully cool, frost with cream cheese frosting and enjoy.

Recipe Tips:

Use room-temperature eggs and buttermilk: Cold ingredients won’t mix well and can make the batter lumpy. Let them sit out for 30 minutes before using them.
Don’t skip whipping the egg whites: This step adds air and makes the cupcakes soft and fluffy. Fold them in gently to keep the batter light.
Measure flour the right way: spoon the flour into your cup and level it with a knife. Don’t scoop it straight from the bag or it’ll be too much and make the cupcakes dry.
Check your oven temperature: If your oven runs hot or cold, your cupcakes may overbake or stay undercooked. Use an oven thermometer for best results.
Wait until the cupcakes are fully cool before frosting: warm cupcakes will melt the frosting and make a mess. Be patient and let them cool completely first.

How To Store Leftovers?

Refrigerate: First, let the leftover red velvet cupcakes cool completely to room temperature. Then place them in an airtight container and store them in the fridge for up to 3 days.
Freeze: Let the cupcakes cool fully, then place them (unfrosted) in a freezer-safe container or bag. freeze for up to 3 months.

Nutrition Facts:

Calories: 290 kcal
Total Fat: 16g
Saturated Fat: 5g
Cholesterol: 45mg
Sodium: 160mg
Potassium: 80mg
Total Carbohydrate: 33g
Dietary Fiber: 0.5g
Sugars: 21g
Protein: 3g

Try More Nigella Lawson Recipes:

Nigella Lemon Curd Recipe
Nigella Lemon And Blueberry Cake Recipe

Nigella Red Velvet Cupcakes Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

290

kcal

Ingredients

2 large eggs, room temperature, and separated
1 and 1/3 cups (166g) all-purpose flour* (spooned & leveled)
1/4 cup (32g) cornstarch*
1/2 teaspoon baking soda
4 teaspoons (7g) natural unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (120ml) canola or vegetable oil
2 teaspoons pure vanilla extract
1/2 teaspoon distilled white vinegar
liquid or gel red food coloring*
1/2 cup (120ml) buttermilk, room temperature*
cream cheese frosting for topping

Directions

Preheat the oven: set the oven to 177°C and line a 12-count muffin tray with paper liners. This recipe makes 14 cupcakes, so you’ll need to bake a second small batch.
Whip the egg whites: beat the 2 egg whites in a clean bowl using a hand or stand mixer until soft peaks form, about 2 to 3 minutes. Set aside.
Mix the dry ingredients: in another bowl, sift the flour and cornstarch together, then whisk in baking soda, cocoa powder, and salt.
Cream the butter and sugar: beat the softened butter until smooth, then add the sugar and beat for 2 more minutes until combined. Scrape down the sides as needed.
Add oil and egg yolks: pour in the oil and beat again for 2 minutes. The mix might look a little split — that’s okay. Now add the egg yolks and vanilla and mix well.
Add vinegar and color: mix in the vinegar and red food coloring until the batter is a deep red.
Combine wet and dry: with the mixer on low, add the dry mix in 3 parts, alternating with the buttermilk. Start and end with the dry mix. Mix until just combined — don’t overmix.
Fold in egg whites: gently fold the whipped egg whites into the batter with a spatula. The batter will feel silky and thick.
Fill and bake: spoon the batter into the liners, filling them halfway to two-thirds full. Bake for 20 to 21 minutes or until the tops spring back and a toothpick comes out clean.
Cool and frost: let the cupcakes cool in the pan for 5 minutes, then transfer to a rack. Once fully cool, frost with cream cheese frosting and enjoy.

Notes

Use room-temperature eggs and buttermilk: Cold ingredients won’t mix well and can make the batter lumpy. Let them sit out for 30 minutes before using them.
Don’t skip whipping the egg whites: This step adds air and makes the cupcakes soft and fluffy. Fold them in gently to keep the batter light.
Measure flour the right way: spoon the flour into your cup and level it with a knife. Don’t scoop it straight from the bag or it’ll be too much and make the cupcakes dry.
Check your oven temperature: If your oven runs hot or cold, your cupcakes may overbake or stay undercooked. Use an oven thermometer for best results.
Wait until the cupcakes are fully cool before frosting: warm cupcakes will melt the frosting and make a mess. Be patient and let them cool completely first.