Name: Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Prep time: 25 min
Cook time: 17 min
Total time: 1 h 3 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened to room temperature; 3/4 cup granulated sugar; 2 large eggs, separated; 1 1/4 cups all-purpose flour; 1 Tbsp cornstarch; 1 Tbsp cocoa powder; 1 1/4 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup buttermilk; 1/2 tsp distilled white vinegar or apple cider vinegar; 1 1/2 tsp vanilla extract; 1/4 cup sour cream; 1 Tbsp red food coloring, liquid; 1/2 cup unsalted butter, softened to room temperature; 8 oz cream cheese (brick style), softened to room temperature; 2 – 2 1/2 cups powdered sugar; 1 tsp vanilla extract; Salt, to taste

Ingredients

1/2 cup unsalted butter, softened to room temperature

3/4 cup granulated sugar

2 large eggs, separated

1 1/4 cups all-purpose flour

1 Tbsp cornstarch

1 Tbsp cocoa powder

1 1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup buttermilk

1/2 tsp distilled white vinegar or apple cider vinegar

1 1/2 tsp vanilla extract

1/4 cup sour cream

1 Tbsp red food coloring, liquid

1/2 cup unsalted butter, softened to room temperature (for frosting)

8 oz cream cheese (brick style), softened to room temperature

2 – 2 1/2 cups powdered sugar

1 tsp vanilla extract (for frosting)

Salt, to taste

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2: Separate the egg yolks from the egg whites. Let the egg whites stand at room temperature for 30 minutes to whip better later.

Step 3: Whisk the egg whites with a mixer until soft peaks form. Set aside.

Step 4: In a mixing bowl, beat the butter until light and fluffy (about 1-2 minutes). Add granulated sugar and beat until fluffy (about 1 minute).

Step 5: Add egg yolks one at a time, beating well after each addition.

Step 6: In a separate bowl, sift together the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt.

Step 7: Combine buttermilk, vinegar, and vanilla extract in a small bowl.

Step 8: Alternately add the dry ingredients and the wet mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition.

Step 9: Stir in sour cream and red food coloring until just combined.

Step 10: Gently fold in the whipped egg whites until no streaks remain.

Step 11: Fill each muffin cup about 3/4 full with the batter.

Step 12: Bake for 15-17 minutes or until a toothpick inserted comes out clean.

Step 13: Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Step 14: For the frosting, beat cream cheese until smooth. Add softened butter and beat until combined.

Step 15: Add 2 cups powdered sugar and vanilla extract, beating until smooth. If frosting is too thin, add up to 1/2 cup more powdered sugar.

Step 16: Add a pinch of salt to balance sweetness, if desired, and mix well.

Step 17: Frost each cooled cupcake using a knife or piping bag.

Step 18: Optionally, crumble one cupcake and sprinkle the crumbs on top of frosted cupcakes for decoration.

Step 19: Enjoy your delicious Red Velvet Cupcakes!

Tips & Variations

Use cold eggs to separate them easily, then bring egg whites to room temperature to whip better.

For a more intense red color, add a little extra food coloring.

Substitute sour cream with Greek yogurt for a tangier flavor and similar texture.

Chill the frosting slightly before piping to achieve cleaner decoration.

Try adding a teaspoon of espresso powder to enhance the chocolate notes.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them just before serving for the freshest result.