Red Velvet Cupcakes Recipe

This Red Velvet Cupcakes Recipe is a fluffy and velvety recipe, which calls for buttermilk and cream cheese frosting. It’s a classic, foolproof recipe, ready in about 40 minutes.

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Red Velvet Cupcakes Recipe Ingredients

• 2 large eggs, room temperature and separated
• 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
• 1/2 cup (120ml) buttermilk, room temperature
• cream cheese frosting for topping

How To Make Red Velvet Cupcakes

1. Whisk the egg whites: Start by separating your room-temperature eggs. In a medium bowl, use a mixer fitted with a whisk attachment to beat the two egg whites on high speed. You are looking for soft, billowy peaks to form, which usually takes about 2-3 minutes. Set these aside to be folded in at the very end for extra lift.
2. Sift and whisk dry ingredients: For a truly velvety crumb, sift the flour and cornstarch together into a bowl to ensure they are perfectly combined. Whisk in the baking soda, cocoa powder, and salt. Setting these aside now ensures a smooth workflow once you start mixing the fats.
3. Cream the butter and sugar: In your main mixing bowl, beat the softened butter on high speed until it is smooth and creamy. Add the granulated sugar and continue beating for at least 2 minutes. This aeration step is vital for the structure of the cupcake, so don’t cut the time short.
4. Incorporate oil and yolks: Pour the oil into the butter mixture and beat on high for another 2 minutes. It is perfectly normal if the butter looks a bit “piecey” or separated at this stage. Add the two egg yolks and vanilla extract, beating on medium-high until the mixture looks uniform and combined.
5. Color and combine the batter: Stir in the white vinegar and your red food coloring until you reach a deep, vibrant red hue. With your mixer on low, add the dry ingredients in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Once combined, use a spatula to gently fold in those whipped egg whites you prepared earlier until the batter is silky and thick.
6. Fill and bake: Spoon the batter into your lined muffin pan, filling each liner between 1/2 and 2/3 of the way full. Bake at 350 F (177 C) for 20-21 minutes. You’ll know they are done when the tops spring back gently when touched. Let them cool in the pan for 5 minutes before moving them to a wire rack.
7. Frost the cupcakes: Once the cupcakes are completely cold to the touch, prepare your cream cheese frosting. Use a piping bag with a round tip to swirl the frosting onto each cake. Avoid using a star tip, as this specific frosting is often a bit too soft to hold intricate ridges.

Recipe Tips

• How to get a professional velvety texture: Sifting the flour and cornstarch together creates a DIY cake flour that is much lighter than standard all-purpose flour, giving the cupcakes their signature “velvet” feel.
• Why egg whites are whipped separately: Folding in whipped egg whites at the end adds extra air to the batter, ensuring the cupcakes stay light and fluffy rather than dense and oily.
• How to control the red color: Gel food coloring is much more concentrated than liquid; use a high-quality gel to get a deep red without having to use several tablespoons of liquid dye.
• Can I make my own buttermilk: Yes, if you are out of buttermilk, add 1 teaspoon of white vinegar to 1/2 cup of whole milk and let it sit for 5 minutes until it curdles slightly.

What To Serve With Red Velvet Cupcakes?

This Red Velvet Cupcakes Recipe is a fluffy, velvety dessert that needs a creamy or cold pairing! A tall glass of cold milk is the quintessential choice for balancing the rich cocoa and tangy cream cheese. For a balanced dessert spread, a scoop of vanilla bean ice cream adds a lovely temperature contrast that pairs perfectly with the soft cake! A steaming cup of hot coffee or a few fresh strawberries pairs wonderfully with the deep, buttery notes of the red velvet.

How To Store Red Velvet Cupcakes

• Refrigerate: Because of the cream cheese frosting, these cupcakes must be stored in the refrigerator. Keep them in an airtight container for up to 3 days.
• Freeze: You can freeze unfrosted cupcakes for up to 2-3 months. Wrap them individually in plastic wrap and store in a freezer bag; thaw them in the fridge overnight before frosting.

Red Velvet Cupcakes Nutrition Facts

• Calories: 320
• Total Fat: 18g
• Cholesterol: 55mg
• Sodium: 210mg
• Total Carbohydrates: 38g
• Dietary Fiber: 1g
• Protein: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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