Classic Red Velvet Cupcakes
Soft, buttery, and perfectly moist, these Red Velvet Cupcakes are topped with a smooth cream cheese frosting for the ultimate treat. With a rich cocoa flavor, a subtle tang from buttermilk, and a vibrant red hue, they’re easy to make yet impressive enough for any celebration.
Equipment
- 1 × 12-cup muffin pan
- 14 × cupcake liners
- 1 × handheld or stand mixer (with whisk & paddle attachment)
- 1 × Medium mixing bowl
- 1 × Large mixing bowl
- 1 × fine-mesh sieve (for sifting flour)
- 1 × Whisk
- 1 × silicone spatula or wooden spoon
- 1 × Cooling Rack
- 1 × piping bag (disposable or reusable)
- 1 × Wilton #12 round piping tip
Ingredients
- 2 large eggs room temperature (separated)
- 1 ⅓ cups 166 g all-purpose flour
- ¼ cup 32 g cornstarch
- ½ teaspoon baking soda
- 4 teaspoons 7 g unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ cup 56 g unsalted butter, softened
- 1 cup 200 g granulated sugar
- ½ cup 120 ml canola or vegetable oil
- 2 teaspoons vanilla extract
- ½ teaspoon distilled white vinegar
- 2 tablespoons red food coloring or adjust as preferred
- ½ cup 120 ml buttermilk, room temperature
- Cream cheese frosting for topping
Instructions
- Preheat and Prepare Your Baking Pan: Start by preheating your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Since this recipe makes 14 cupcakes, you’ll need to line a second pan with 2 extra liners or bake those in a small second batch later. Having everything prepared before mixing ensures the batter can go into the oven immediately, which helps the cupcakes rise properly.
- Whip the Egg Whites to Soft Peaks: Separate the eggs carefully, placing the egg whites in a medium-sized mixing bowl and the yolks aside for later. Using a handheld mixer or a stand mixer fitted with the whisk attachment, whip the egg whites on high speed until they reach soft peak stage—this usually takes about 2–3 minutes. The peaks should hold their shape but still curl over when lifted. Set this bowl aside; these whipped egg whites will be folded in later to make the cupcakes extra fluffy.
- Sift and Combine the Dry Ingredients: In a separate medium bowl, sift together flour and cornstarch to create a light, cake-like texture. Add the baking soda, cocoa powder, and salt to the sifted mixture, whisking well to ensure everything is evenly distributed. Sifting not only eliminates lumps but also aerates the flour, resulting in lighter, more delicate cupcakes.
- Cream the Butter and Sugar: In a large mixing bowl, add the softened butter and beat it on high speed using the paddle attachment of your mixer until smooth and creamy (about 1 minute). Add the granulated sugar and continue beating on high for another 2 minutes until the mixture looks fluffy and pale. Be sure to scrape down the sides and bottom of the bowl with a spatula so no butter clumps remain. Proper creaming is essential for creating a tender crumb in the cupcakes.
- Blend in the Oil and Egg Yolks: Pour in the oil and beat on high speed for about 2 minutes. At this stage, the mixture may look slightly separated or “piece-y,” but that’s completely normal—it won’t affect the final result. Add the egg yolks along with the vanilla extract and continue beating on medium-high speed until the mixture is smooth and well combined. This step gives the cupcakes richness and depth of flavor.
- Add Vinegar and Food Coloring: Mix in the vinegar and your desired amount of red food coloring. Start with about 2 tablespoons of liquid food coloring for a deep, vibrant red, but you can adjust depending on how intense you want the color. Beat on low speed until evenly combined and the batter is tinted a uniform red.
- Alternate Dry Ingredients and Buttermilk: With the mixer on low speed, begin adding the dry ingredients in three separate additions, alternating with the buttermilk. Always start and finish with the dry mixture (dry–wet–dry–wet–dry). Mix each addition just until incorporated; avoid overmixing as it can make the cupcakes dense. The batter at this point should be smooth, slightly thick, and silky.
- Fold in the Whipped Egg Whites: Using a spatula or wooden spoon, gently fold the whipped egg whites into the batter. Do this slowly and carefully to avoid deflating them, as they add airiness to the cupcakes. Fold until no visible streaks of egg white remain, but don’t overwork the batter. You should end up with a light, fluffy mixture ready for baking.
- Fill the Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each one about ½ to ⅔ full. This allows room for the cupcakes to rise without overflowing. Distribute the batter evenly so the cupcakes bake uniformly.
- Bake Until Perfectly Set: Place the pan in the preheated oven and bake for 20–21 minutes. Check doneness by gently pressing the top of a cupcake—it should spring back when lightly touched. Alternatively, insert a toothpick into the center; it should come out clean or with just a few moist crumbs.Avoid overbaking, as that can dry out the cupcakes.
- Cool the Cupcakes Properly: Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Afterward, transfer them carefully to a wire cooling rack to cool completely. Proper cooling is crucial before frosting; otherwise, the frosting will melt and slide off.
- Prepare and Apply the Cream Cheese Frosting: While the cupcakes cool, prepare your favorite cream cheese frosting. Once the cupcakes are fully cooled, pipe or spread the frosting on top. For best results, use a piping bag fitted with a round Wilton #12 tip rather than a star tip, as cream cheese frosting tends to be softer and doesn’t hold sharp patterns well. Frost immediately before serving for the freshest taste.
- Serve, Store, or Freeze: Enjoy your cupcakes right away, or store leftovers in an airtight container. Frosted cupcakes keep well at room temperature or in the refrigerator for up to 3 days. If you want to make them ahead, you can freeze unfrosted cupcakes for up to 3 months. Simply thaw overnight in the refrigerator before frosting and serving.
Notes
- You’ll get about 14 cupcakes from this recipe, so use a second pan for the extra 2.
- Room temperature ingredients are essential—cold eggs or buttermilk may cause the batter to curdle.
- Use cake flour if you have it; otherwise, the flour + cornstarch mix works perfectly.
- The cupcakes rely on buttermilk for tenderness and flavor; a homemade version (milk + vinegar/lemon) works in a pinch.
- Food coloring is optional; the cupcakes taste the same without it, but the deep red hue makes them extra appealing.
- Fold egg whites gently into the batter to keep them light and airy.
- Do not overfill liners—only half to two-thirds full is perfect.
- Baking times vary; start checking at 18 minutes to avoid overbaking.
- Use a round piping tip for frosting, as cream cheese frosting doesn’t hold sharp designs well.
- For best results, frost just before serving to keep cupcakes fresh and attractive.
