Description
Deliciously moist and tender Red Velvet Cupcakes topped with smooth and tangy cream cheese frosting. This recipe uses a unique combination of cocoa powder, buttermilk, and vinegar to achieve the classic red velvet flavor and texture. Perfect for celebrations or any sweet craving, these cupcakes bake up light and fluffy with a vibrant red hue.
Ingredients
Scale
Cupcake Batter
- 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
Frosting
- Cream cheese frosting for topping (recipe or store-bought)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and 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.
- Whip Egg Whites: Using a handheld or stand mixer with a whisk attachment, beat the 2 egg whites on high speed until soft peaks form, about 2-3 minutes. Set aside the whipped egg whites for later folding.
- Sift Dry Ingredients: Sift together the all-purpose flour and cornstarch to combine evenly. Whisk in the baking soda, cocoa powder, and salt. Set this dry mixture aside.
- Cream Butter, Sugar, and Oil: With a mixer fitted with a paddle attachment, beat the softened butter on high speed until smooth and creamy (about 1 minute). Add granulated sugar and beat on high for 2 minutes until light and creamed. Scrape the bowl as needed. Add the oil and continue beating on high speed for 2 minutes. The mixture may look slightly separated, which is normal.
- Add Yolks and Flavorings: Add the egg yolks and vanilla extract, beating on medium-high speed until combined. Scrape the sides and bottom of the bowl as needed. Beat in the vinegar and red food coloring until the batter reaches the desired vibrant red shade.
- Combine Wet and Dry Ingredients: On low speed, alternately add the dry ingredients and buttermilk in three additions, beginning and ending with the dry ingredients. Mix each addition just until incorporated to avoid overmixing.
- Fold in Egg Whites: Gently fold in the whipped egg whites with a rubber spatula or wooden spoon until the batter is silky and slightly thick. Some small lumps of butter may remain, which is normal and will melt during baking.
- Fill and Bake: Spoon the batter evenly into the cupcake liners, filling each 1/2 to 2/3 full. Bake for 20-21 minutes, or until the cupcakes spring back when gently touched and a toothpick inserted comes out clean. Avoid overbaking to prevent dryness.
- Cool and Frost: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cool, frost with cream cheese frosting using a Wilton #12 tip or your preferred piping tip (avoid star tips as the frosting is thin).
Notes
- Do not overmix the batter to ensure light cupcakes.
- The butter may look separated when mixing with oil; this is normal and should not affect the final texture.
- Adjust red food coloring amount to achieve your preferred shade of red.
- Bake cupcakes in two batches if necessary as the recipe makes 14 but standard pans hold 12.
- Use room temperature ingredients for best incorporation and texture.
- Frost cupcakes only after they have completely cooled to prevent melting.
- Cream cheese frosting is a classic compliment for red velvet cupcakes, providing the right balance of sweetness and tanginess.
- Prep Time: 20 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: red velvet cupcakes, cream cheese frosting, moist cupcakes, classic desserts, homemade cupcakes, holiday baking
