Name: Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 21 min
Total time: 41 min
Cuisine: American
Ingredients: 2 large eggs, separated, at room temperature; 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, about 2 tablespoons; 1/2 cup (120ml) buttermilk, room temperature; Cream cheese frosting for topping (recipe or store-bought)

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 (about 2 tablespoons)

1/2 cup (120ml) buttermilk, room temperature

Cream cheese frosting for topping

Instructions

Step 1: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes 14 cupcakes, so you’ll need to bake 2 cupcakes in a second batch.

Step 2: Using a whisk attachment on a handheld or stand mixer, beat the 2 egg whites on high speed until soft peaks form, about 2–3 minutes. Set aside.

Step 3: Sift together the flour and cornstarch into a medium bowl. Whisk in baking soda, cocoa powder, and salt. Set this dry mixture aside.

Step 4: With a paddle attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high for 2 minutes. Scrape down the bowl as needed. Then add the oil and continue beating on high for another 2 minutes. It’s normal if the mixture looks slightly curdled.

Step 5: Add the egg yolks and vanilla extract to the butter mixture and beat on medium-high until combined. Scrape down the sides again. Mix in the vinegar and red food coloring until you achieve your desired shade.

Step 6: On low speed, alternately add the dry ingredients and buttermilk to the wet mixture in three parts, starting and ending with the dry ingredients. Mix each addition just until incorporated to avoid overmixing.

Step 7: Gently fold the whipped egg whites into the batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick. If you notice small pieces of butter, don’t worry—they will melt during baking.

Step 8: Spoon the batter into the cupcake liners, filling each about halfway to two-thirds full. Bake for 20–21 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.

Step 9: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 10: Prepare your cream cheese frosting. Frost the cooled cupcakes just before serving. A wide round tip works best for piping, as star tips may cause the frosting to lose shape due to its consistency.

Tips & Variations

For a natural red color, consider using beet juice or powder instead of food coloring.

Make sure your eggs and buttermilk are at room temperature to help the batter mix evenly.

Do not overmix the batter after adding flour to keep cupcakes tender and light.

If you prefer, add a teaspoon of espresso powder to enhance the cocoa flavor.

Try swapping buttermilk with a mixture of milk and 1 tablespoon of vinegar if you don’t have buttermilk on hand.

Storage

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days to keep the cream cheese frosting fresh. To serve, bring them to room temperature or warm briefly in the microwave for about 10 seconds. Unfrosted cupcakes can be kept in an airtight container at room temperature for 2 days or frozen for up to 2 months.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1/2 cup of milk. Let it sit for 5 minutes before using. This will help mimic the acidity and texture of buttermilk.

Why are my cupcakes dense instead of fluffy?

Overmixing the batter after adding the dry ingredients can lead to dense cupcakes. Also, ensure that you fold in the whipped egg whites gently to keep the batter light and airy.