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Delicious classic red velvet cupcakes topped with cream cheese frosting

Red Velvet Cupcakes

These Red Velvet Cupcakes are a delightful treat featuring a perfect blend of flavors and colors, topped with creamy cream cheese frosting.
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Prep Time 20 minutes
Cook Time 21 minutes
Total Time 41 minutes
Servings: 14 cupcakes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 2 large large eggs, room temperature and separated Separate the yolks and whites for better texture.
  • 1.33 cups all-purpose flour (spooned & leveled) Sift before measuring for accuracy.
  • 1/4 cup cornstarch Helps create a lighter texture.
  • 1/2 teaspoon baking soda
  • 4 teaspoons natural unsweetened cocoa powder
  • 1/4 teaspoon salt Enhances flavor.
  • 1/4 cup unsalted butter, softened to room temperature Makes mixing easier.
  • 1 cup granulated sugar
  • 1/2 cup canola or vegetable oil Keeps cupcakes moist.
  • 2 teaspoons pure vanilla extract For flavor.
  • 1/2 teaspoon distilled white vinegar Adds flavor and helps color.
  • Liquid or gel red food coloring Adjust for desired color.
  • 1/2 cup buttermilk, room temperature Contributes to texture and flavor.
Frosting
  • Cream cheese frosting for topping Frost immediately before serving.

Method
 

Preheat the Oven
  1. Preheat your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners.
Whip the Egg Whites
  1. In a medium bowl, beat the egg whites on high speed until soft peaks form, about 2-3 minutes. Set aside.
Prepare the Dry Ingredients
  1. Sift together the all-purpose flour and cornstarch, then whisk in the baking soda, cocoa powder, and salt. Set aside.
Cream the Butter and Sugar
  1. Beat the softened butter on high speed until smooth, about 1 minute. Add the sugar and continue to beat for another 2 minutes.
Mix in the Oils and Yolks
  1. Add the oil and mix on high for another 2 minutes. Then add the egg yolks and vanilla, beating until combined.
Add Vinegar and Food Coloring
  1. Add the distilled white vinegar and red food coloring, mixing until desired color is achieved.
Combine the Wet and Dry Ingredients
  1. With the mixer on low, add the dry ingredients in three installments, alternating with the buttermilk, mixing just until combined. Fold in the whipped egg whites.
Fill the Cupcake Liners
  1. Spoon the batter into cupcake liners, filling them halfway. Bake for about 20-21 minutes, until a toothpick comes out clean.
Cool and Frost
  1. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Frost with cream cheese frosting before serving.

Notes

For a deeper red color, adjust the amount of red food coloring. Ensure your mixing bowl is clean for whipping egg whites.