Nigella’s Red Velvet Cupcakes with Cream Cheese Buttercream

Who doesn’t love red velvet cupcakes? I’ve experimented with several recipes and Nigella’s Red Velvet Cupcake recipe has to be my absolute favourite. It’s light and fluffy, and is perfectly balanced with the cream cheese buttercream.

You can find Nigella’s original recipe here.Nigella's Red Velvet Cupcakes with Cream Cheese Buttercream

Print Recipe
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Red Velvet Cupcakes with Cream Cheese Buttercream
Course Sweet Treats
Cuisine Cakes
Cook Time 20 Minutes
Servings
Cupcakes
Ingredients
For Cupcakes
Cream Cheese Buttercream
Course Sweet Treats
Cuisine Cakes
Cook Time 20 Minutes
Servings
Cupcakes
Ingredients
For Cupcakes
Cream Cheese Buttercream
Red Velvet Cupcakes with Cream Cheese Buttercream
Instructions
For cupcakes
  1. Preheat the oven to 170°C and line 2 muffin tins with paper cases.
  2. Measure and sift the flour, cocoa, baking powder and bicarbonate of soda in a bowl.
  3. Cream the butter and sugar until white and fluffy. Add the vanilla essence and red food colouring.
  4. While beating add 1 spoonful of the dried ingredients, then 1 egg. Add some more of the dried ingredients, then the other egg.
  5. Beat in the buttermilk and the vinegar. Add the rest of the dried ingredients.
  6. Divide the batter between the 24 cases and bake for about 20 minutes. Leave them to cool on a wire rack till absolutely cold.
Cream Cheese Buttercream
  1. Sift icing sugar to remove any lumps.
  2. Add the cream cheese and butter and process to mix and whip for 3-5 minutes until light and fluffy.
  3. Pour in the cider vinegar (or lemon juice) and mix again until combined and smooth.
  4. Add icing sugar and beat until light and fluffy.
Recipe Notes

Can these be made ahead of time? Absolutely. The cupcakes can be baked 2 days ahead and stored, un-iced, layered with baking parchment in airtight containers. The frosting can be made 1 day ahead: cover with clingfilm and refrigerate; remove from fridge 1-2 hours before needed to allow to come to room temperature then beat briefly before using. Best iced and eaten on same day but iced cupcakes can be kept in fridge in airtight container for up to 1 day. Bring to room temperature before serving.

Can these be frozen?  Un-iced cupcakes can be frozen, layered with baking parchment, in airtight containers for up to 2 months. Defrost for 3-4 hours on a wire rack at room temperature. Frosting can be frozen separately in airtight container for up to 3 months; defrost overnight in fridge then bring to room temperature and beat briefly before use.

No buttermilk? No problems, make you own using 250mL whole milk and adding 2 teaspoons of vinegar or lemon juice. Let it sit for five minutes to let it sour before using in your recipe.

Food colouring... what works best? The gel pastes give you the most vivid colour and can be purchased from cake supply stores on online. Americolor is my preferred gel paste brand because it's allergy free unlike Wilton's colours which contains egg, nut and shellfish traces depending on the colour. You can use supermarket colours like Queens (also nut and egg trace free).

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