Ingredients
Equipment
Method
Preparing the Oven and Pans
- Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes 14 cupcakes, so you will have 2 cupcakes to bake in a second batch.
Whipping Egg Whites for Airiness
- In a medium bowl, using a handheld or stand mixer with a whisk attachment, beat the 2 egg whites on high speed until soft peaks form, about 2-3 minutes. The peaks should be soft and drooping, indicating they are perfectly aerated without being over-whipped. Set them aside.
Sifting Dry Ingredients for Evenness
- In a separate medium bowl, sift the all-purpose flour and cornstarch together to ensure they are evenly combined and lump-free. Then, whisk in the baking soda, natural unsweetened cocoa powder, and salt. Sifting helps achieve a uniform distribution of leavening agents and flavor. Set this mixture aside.
Creaming Butter and Sugar
- In a large bowl, using a handheld or stand mixer with a paddle attachment, beat the softened unsalted butter on high speed until it is smooth and creamy, about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until the mixture is well creamed and fluffy. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed to ensure even mixing.
Incorporating Oil for Moisture
- Add the canola or vegetable oil and beat on high speed for another 2 minutes. Do not worry if the mixture appears slightly separated or "piece-y" at this stage. This is normal and will not negatively affect the final Red Velvet Cupcakes.
Adding Yolks and Flavor
- Add the 2 egg yolks and pure vanilla extract. Beat on medium-high speed until they are fully combined, scraping the bowl as needed. Next, beat in the distilled white vinegar and the liquid or gel red food coloring until you achieve your desired vibrant red color. I typically use about 2 tablespoons of gel food coloring for a deep hue.
Alternating Wet and Dry
- With the mixer on low speed, gradually add the sifted dry ingredients in three additions, alternating with the room temperature buttermilk. Begin and end with the dry ingredients. Mix each addition just until it is incorporated into the batter. It is crucial not to overmix, as this can lead to tough cupcakes.
Folding in Egg Whites
- Gently fold the whipped egg whites into the cupcake batter using a rubber spatula or wooden spoon. Use a light hand to preserve the airiness. The batter will become silky and slightly thick. If you notice small pieces of butter still visible, do not worry; they will melt during baking and contribute to a buttery flavor.
Filling and Baking
- Spoon the batter evenly into the prepared cupcake liners, filling each liner about 1/2 to 2/3 full.
- Bake for 20-21 minutes, or until the tops of the Red Velvet Cupcakes spring back when gently touched, and a toothpick inserted into the center comes out clean. Be very careful not to overbake, as this is the primary cause of dry cupcakes.
- Allow the Red Velvet Cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Cooling thoroughly is important before frosting.
Frosting the Cooled Cupcakes
- Prepare the stabilized cream cheese frosting (see recipe below). Once the Red Velvet Cupcakes are completely cooled, frost them immediately before serving for the best presentation and taste.
How to Make Stabilized Cream Cheese Frosting
- In a large bowl, using an electric mixer with a paddle attachment, beat the softened unsalted butter on medium-high speed until smooth and creamy, about 1-2 minutes.
- Add the softened full-fat cream cheese to the bowl. Beat on medium speed until both the butter and cream cheese are fully combined and smooth. Be careful not to overbeat the cream cheese at this stage, as it can thin out.
- Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until just combined before increasing to medium speed. Scrape down the sides of the bowl as needed to ensure all the sugar is incorporated.
- Add the pure vanilla extract and the cornstarch (or meringue powder). Beat on medium-high speed for another 2-3 minutes, until the frosting is light, fluffy, and noticeably thickened.
- If the frosting seems too thick, you can add a tiny splash of milk (1/2 teaspoon at a time) to reach your desired consistency. If it is too thin, add another tablespoon or two of sifted powdered sugar.
- For optimal piping stability, I highly recommend chilling the Cream Cheese Frosting in the refrigerator for at least 30 minutes before transferring it to a piping bag.
Nutrition
Notes
Serve chilled or at room temperature. Frosted cupcakes store in an airtight container in the refrigerator for up to 3 days. Unfrosted last 2 days at room temperature or 2 months frozen. Chill cream cheese frosting for 30 minutes for optimal piping.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.