Fluffy and moist, these buttery Red Velvet Cupcakes are a classic favorite. The tangy cream cheese frosting takes them over the top, making them perfect for birthdays, holidays, or any special occasion. These cupcakes are soft, rich, and easy to make with pantry staples, and they pair beautifully with a variety of frostings and decorations.
Ingredients of Red Velvet Cupcakes
Cupcakes:
- 2 large eggs, room temperature and separated
- 1 1/3 cups (166 g) all-purpose flour* (spooned & leveled)
- 1/4 cup (32 g) cornstarch*
- 1/2 tsp baking soda
- 4 tsp (7 g) natural unsweetened cocoa powder
- 1/4 tsp salt
- 1/4 cup (56 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) canola or vegetable oil
- 2 tsp pure vanilla extract
- 1/2 tsp distilled white vinegar
- Red food coloring (liquid or gel)
- 1/2 cup (120 ml) buttermilk, room temperature*
Frosting:
- Cream cheese frosting for topping
Optional Tools & Notes:
- 12-count muffin pan
- Cupcake liners
- Handheld or stand mixer
- Whisk and paddle attachments
- Fine mesh sieve
- Silicone spatula or wooden spoon
- Piping bag (Wilton #12 tip recommended)
Instructions
- Preheat the oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners. Prepare a second batch for the remaining 2 cupcakes.
- Whip 2 egg whites on high speed until soft peaks form (2–3 minutes) and set aside.
- Sift together the flour and cornstarch. Whisk with baking soda, cocoa powder, and salt; set aside.
- Beat butter on high speed until creamy (~1 minute). Add sugar and beat for 2 minutes. Scrape sides as needed. Add oil and beat on high for 2 minutes.
- Beat in the egg yolks and vanilla extract on medium-high speed until combined. Scrape the bowl as needed.
- Add vinegar and red food coloring, mixing until desired color is achieved.
- On low speed, add dry ingredients in three parts, alternating with buttermilk, beginning and ending with dry ingredients. Mix each addition just until combined.
- Fold whipped egg whites gently into the batter using a rubber spatula or wooden spoon until silky and slightly thick.
- Spoon batter into cupcake liners, filling 1/2–2/3 full. Bake 20–21 minutes, until tops spring back lightly and a toothpick comes out clean. Do not overbake.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare cream cheese frosting and frost cooled cupcakes immediately before serving. Use a Wilton #12 tip for best results.
How to Serve
Serve Red Velvet Cupcakes at parties, holidays, or as a special treat. They are perfect with coffee, tea, or milk. Decorate with sprinkles, edible glitter, or themed toppers for holidays or birthdays.
How to Store
- Store frosted cupcakes in an airtight container at room temperature for up to 3 days.
- Unfrosted cupcakes can be frozen for 2–3 months; thaw overnight in the refrigerator before frosting.
- Frosting can be made a day ahead and stored in the refrigerator. Assemble cupcakes just before serving.
Tips for Best Results
- Use room temperature ingredients for smooth, even batter.
- Do not overmix once dry ingredients are added to avoid dense cupcakes.
- Adjust red food coloring to achieve the desired shade.
- Make sure egg whites are whipped to soft peaks for a light, airy texture.
Recipe Variations
- Mini cupcakes: Bake for 12–13 minutes instead of 20–21.
- Layer cake: Double or triple the recipe and bake in round cake pans for a Red Velvet layer cake.
- Flavor variations: Add a hint of orange extract or use a chocolate ganache topping instead of cream cheese frosting.
Frequently Asked Questions
Can I make these gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for all-purpose flour and cornstarch.
Can I prepare them ahead of time?
Yes, cupcakes can be baked a day in advance and stored unfrosted. Frost immediately before serving.
How much red food coloring should I use?
Start with 2 tablespoons of liquid food coloring for a deep red color, adjusting as needed to reach your desired shade.
