Desserts

Red Velvet Cupcakes


Posted: February 1

Time: 2 hours

Yield: 14 cupcakes

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Step aside, store-bought cupcakes! These Red Velvet Cupcakes are way better than anything you'll find at the store. Whip up these perfectly rich confections to celebrate any occasion, even if that occasion is just getting through another weekday! Each bite into these cupcakes is delectable: they’re moist, sweet, and chocolatey. The icing on the cake (pun intended) is that they’re topped with a delicious cream cheese frosting! Red Velvet Cupcakes are a dream dessert, and you’ll want to make them again and again.


Ingredients

2 large eggs, room temperature and with the whites and yolks separated
1 1/3 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking soda
4 teaspoons natural unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup canola or vegetable oil
2 teaspoons pure vanilla extract
1/2 teaspoon distilled white vinegar
liquid or gel red food coloring, to taste
1/2 cup buttermilk, room temperature
cream cheese frosting, to taste, for topping

Directions

Step 1

Preheat the oven to 350 degrees F.

Step 2

Line a cupcake pan with some cupcake liners, or spray the cups with a non-stick spray.

Step 3

Using a mixer fitted with the whisk attachment, beat the 2 egg whites on a high speed until soft peaks start to form, about 2 minutes. Set the whipped egg whites aside.

Step 4

Sift together the flour and cornstarch, making sure it is fully combined.

Step 5

Mix the flour-cornstarch mixture with the baking soda, cocoa powder, and salt all together in a medium-sized mixing bowl. Set it aside.

Step 6

In the mixer fitted with a paddle attachment, mix the butter at a high speed until it is smooth and creamy, about 1 minute.

Step 7

Add in the sugar to the butter and beat the ingredients together at a high speed until creamed evenly, about 2 minutes.

Step 8

Scrape down all of the sides of the bowl with a spatula.

Step 9

Add in the oil to the butter mixture, and beat on high heat for 2 minutes. The butter might look lumpy and not completely combined with the oil.

Step 10

Add in the 2 egg yolks and the vanilla to the butter mixture, beating at a medium-high speed until it is fully combined, about 2 minutes.

Step 11

Scrape down all the sides of the mixing bowl with a spatula again.

Step 12

Beat in both the vinegar and the coloring until you have the desired color.

Step 13

Reduce the mixer speed to low.

Step 14

In batches and alternating, add the dry ingredients and the buttermilk, starting with about 1/3 of the dry ingredients and 1/3 of the buttermilk. Mix well between each addition until the ingredients are incorporated before adding the next batch. Make sure not to overmix.

Step 15

Fold the whipped egg whites into the cupcake batter with a spatula or a wooden spoon. The batter should be silky and a little bit thick. It is OK if there are still some lumps of butter, as they will melt in the oven.

Step 16

Spoon the batter into the prepared cupcake tins, making sure to only fill each cup 1/2-2/3 of the way up.

Step 17

Bake the cupcakes until a toothpick inserted in the center comes out clean, about 20-21 minutes.

Step 18

Let the cupcakes cool in the pan for about 5 minutes.

Step 19

Move the cupcakes to a rack to cool completely.

Step 20

Make the cream cheese frosting or using store-bought, then frost the cooled cupcakes.

Step 21

Serve.


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