Description
These red velvet cupcakes are soft, moist, and filled with rich buttery flavor and a hint of cocoa. Topped with tangy cream cheese frosting, they are perfect for celebrations or anytime you’re craving a classic dessert.
Ingredients
Scale
- 2 large eggs, room temperature and separated
- 1 and 1/3 cups (166g) all-purpose flour
- 1/4 cup (32g) cornstarch
- 1/2 teaspoon baking soda
- 4 teaspoons (7g) natural unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 cup (56g) unsalted butter, softened
- 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
Instructions
- Preheat oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners.
- Beat the egg whites on high speed until soft peaks form; set aside.
- Sift flour and cornstarch together, then whisk in baking soda, cocoa powder, and salt.
- Cream the butter until smooth, then add sugar and beat until well combined.
- Mix in the oil, then add egg yolks and vanilla extract.
- Add vinegar and red food coloring to reach desired shade.
- With mixer on low, alternate adding dry ingredients and buttermilk in three additions, starting and ending with dry ingredients. Mix until just combined.
- Fold in the whipped egg whites gently until fully incorporated.
- Divide batter evenly into liners, filling them halfway to two-thirds full.
- Bake for 20–21 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool completely.
- Frost with cream cheese frosting once completely cooled.
Notes
- You can use 1 and 2/3 cups cake flour instead of the all-purpose flour and cornstarch combo.
- Store frosted cupcakes in the refrigerator for up to 3 days.
- Unfrosted cupcakes can be frozen for up to 3 months.
- Make your own buttermilk by combining 1/2 cup milk with 1 tsp vinegar or lemon juice.
- Use a round piping tip for frosting; avoid star tips due to frosting consistency.
- Prep Time: 25 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 23g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Red Velvet Cupcakes, cream cheese frosting, moist cupcakes, homemade red velvet, classic cupcake recipe