Nigella Red Velvet Cupcakes Recipe [GUIDE]

Red velvet cupcakes are the flirtatious cousin of the classic chocolate cake. just a bit more stylish, a touch more dramatic and with a backstory that feels like a Southern Gothic romance novel. Nigella Lawson’s version of red velvet cupcakes takes that glam and soul and folds in her signature sensuous, no-fuss flair. They’re moist, soft-crumbed little red jewels with a whisper of cocoa and a lusciously tangy cream cheese frosting.

I first stumbled upon Nigella’s recipe in the dead of winter. It was one of those days that feels like it should be outlawed-grey skies, cold floors and that particularly British kind of rain that doesn’t pour but clings. I was buried under a chunky sweater, flipping through How to Be a Domestic Goddess, when I saw them: a batch of scarlet cupcakes, practically winking at me from the page. I swear I could hear them whispering, “Bake us”. So I did.

Nigella’s version isn’t over-complicated. It’s indulgent, yes but grounded. She keeps the flavors balanced, the process comforting and the results incredibly satisfying. everything I needed that dreary Tuesday afternoon.

Nigella Red Velvet Cupcakes Recipe

Ingredients Needed

You don’t need a Michelin-starred pantry here-just a handful of honest ingredients, the kind you probably already have or can easily pick up in a quick corner shop dash:

• 125ml vegetable oil – Nigella uses oil instead of butter which shocked me at first. But oh, the moistness. It’s not just cake, it’s velvet.
• 2 large eggs – Room temperature, of course. I always picture Nigella cracking hers with that queenly elegance.
• 250ml buttermilk – Essential. Don’t skip. I once tried substituting with milk and vinegar. The result? Tragic. Stick to the real thing.
• 1 tsp vanilla extract. The proper, dark, fragrant stuff. It makes a difference.
• 2 tablespoons red food coloring. Go bold or go home. I use gel coloring for that deep, dramatic hue.
• 200g plain flour
• 1 tsp bicarbonate of soda
• 3 tablespoons cocoa powder – Unsweetened. This gives a subtle cocoa depth, not an outright chocolate flavor.
• 1 tsp white wine vinegar. The secret star. It reacts with the bicarb and makes the batter lift like a dream.
• 250g icing sugar (for the frosting)
• 50g unsalted butter, softened
• 200g cream cheese – Full-fat. Don’t even think about the light version.

I remember making these for a friend’s birthday once. She took one bite, turned to me with wide eyes and just said, “You made these”? That’s the magic of Nigella’s ingredients list-deceptively simple, ridiculously effective.

Equipment Needed

You don’t need a kitchen that looks like it came out of a cooking show. Here’s what I used-and still use-every time I bake these beauties:

• Muffin tin with 12 holes
• Cupcake liners – I always go for red or gold ones, just to amp up the drama.
• Mixing bowls – At least two.
• Electric hand mixer – You can go manual but I’ve learned my wrists protest around cupcake #8.
• Measuring spoons and scales – Precision matters.
• Spatula – For folding, scraping and pretending you’re on Bake Off.
• Cooling rack

Pro tip? Line everything up before you start. Once you’re in the red velvet flow, you don’t want to stop mid-batter because you forgot to plug in the mixer (been there, cursed that).

Instructions To Make Nigella Lawson’s Red Velvet Cupcakes

Let’s get to the juicy bit. This isn’t just baking; it’s ritual. Here’s how it goes:

1. Preheat your oven to 170°C (fan 150°C) and line your muffin tin with cupcake liners.
2. In a large bowl, beat the oil and sugar until it’s smooth and light. Nigella says to use a paddle attachment if you have a stand mixer but I’ve always managed with a hand mixer and a sturdy spirit.
3. Add the eggs, one at a time, beating well after each. The batter will start to look glossy and unified.
4. In a jug, combine the buttermilk, vanilla and red food coloring. Pour this mixture into your wet batter and mix until you’re staring at a bowl of deep, velvet-red silk.
5. Sift in the flour, cocoa and bicarbonate of soda, folding gently with a spatula. Don’t overmix. Just enough until it’s all friends in the bowl.
6. Finally, add the white wine vinegar and give it one last stir. The vinegar will react with the bicarb like a little science fair experiment. and that’s what gives your cupcakes their tender crumb.
7. Spoon the batter evenly into the cupcake liners. Bake for 18-22 minutes, until they spring back when lightly touched.
8. While they cool, make the frosting: beat the butter and icing sugar until pale and fluffy (I call this the snowstorm phase), then add the cream cheese and beat just until smooth.
9. Once the cupcakes are completely cool, dollop or pipe the frosting generously. Or as Nigella would say, with unapologetic indulgence.

I always finish mine with a dusting of red velvet crumbs. If I’ve baked a test cupcake (for ’quality control’), I’ll crumble that over the top. It feels fancy, even if my kitchen is still a flour-dusted mess.

What I Learnt

The first time I made these, I learned three very important things:

1. Color isn’t just about looks. it’s about mood. The red velvet hue lifts the soul before you even take a bite. It’s theatrical, yes but comforting too.
2. Trust the acid. That vinegar-bicarb combo? Pure baking alchemy. It’s what gives the cupcakes their tender, pillowy rise.
3. Don’t overbeat cream cheese frosting. I made that mistake once. Ended up with a soupy mess and tears in the frosting bag.

But more than that, I learned that some recipes aren’t just instructions. They’re anchors. I’ve baked these for birthdays, breakups, Tuesday slumps and even as apologies. Every time, they come out of the oven smelling like reassurance.

FAQs

Can I Make Nigella Lawson’s Red Velvet Cupcakes In Advance?

Definitely! You can make them a day ahead and store them in an airtight container. They actually get a bit more flavorful after sitting for a bit. Just remember to frost them right before serving to keep that fresh, creamy look!

Can I Use A Different Type Of Frosting For Nigella’s Red Velvet Cupcakes?

For sure! While Nigella’s recipe calls for a classic cream cheese frosting, you could swap it out for buttercream or even mascarpone frosting if you’re in the mood for something a bit lighter or different. It’s all about what your taste buds are craving!

What Can I Substitute For Buttermilk In Nigella’s Red Velvet Cupcakes Recipe?

If you don’t have buttermilk on hand, no worries! You can mix a tablespoon of lemon juice or vinegar into a cup of regular milk and let it sit for about 10 minutes. It’s a quick fix that’ll give you the same tangy kick.