Description
Delight in these classic Red Velvet Cupcakes featuring a tender, moist crumb with a subtle cocoa flavor, topped with a creamy and tangy cream cheese frosting. Perfectly balanced with a hint of buttermilk and vinegar to achieve that signature red hue and velvety texture, these cupcakes are a timeless treat for any occasion.
Ingredients
Scale
Cupcake Batter
- 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
Cream Cheese Frosting
- 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
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Separate the Eggs: Carefully separate the egg yolks from the whites. Let the egg whites stand at room temperature for about 30 minutes to improve whipping.
- Whip the Egg Whites: Using a hand or stand mixer, whisk the egg whites until they form soft, white, foamy peaks that hold their shape gently. Set aside.
- Beat Butter and Sugar: In a large bowl or mixer, beat the softened butter until light and fluffy, about 1-2 minutes. Add granulated sugar and continue beating until the mixture is fluffy, about 1 minute more.
- Add Egg Yolks: Add the egg yolks to the butter mixture one at a time, beating well after each addition to fully incorporate.
- Sift Dry Ingredients: In a separate bowl, sift together all-purpose flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: Combine buttermilk, vinegar, and vanilla extract in a small bowl.
- Combine Dry and Wet Ingredients: Alternately add the sifted dry ingredients and the wet ingredients into the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined; avoid overmixing to keep batter light.
- Add Sour Cream and Food Coloring: Stir in the sour cream and red food coloring until evenly mixed.
- Fold in Egg Whites: Gently fold the whipped egg whites into the batter using a spatula until no white streaks remain, preserving the airy texture.
- Fill Muffin Cups and Bake: Spoon batter into the lined muffin cups, filling each about three-quarters full. Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Cream Cheese Frosting: Beat the softened cream cheese and butter together until light and smooth. Add 2 cups of powdered sugar and vanilla extract, mixing until combined. Add more powdered sugar as needed to reach desired thickness. Season with a pinch of salt to balance sweetness.
- Frost Cupcakes: Using a knife or piping bag, frost each cooled cupcake generously with the cream cheese frosting.
- Optional Decoration: For a decorative touch, crumble one cupcake and sprinkle the crumbs on top of frosted cupcakes.
- Serve and Enjoy: Enjoy your beautifully moist and flavorful Red Velvet Cupcakes!
Notes
- Room temperature eggs separate more easily and whites whip better.
- Use brick-style cream cheese for a thicker, creamier frosting.
- Do not overmix the batter to keep cupcakes light and tender.
- If the frosting is too thin, add more powdered sugar gradually until desired consistency is achieved.
- Red food coloring is essential for classic red velvet color; adjust amount based on brand intensity.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Storing cupcakes in an airtight container in the refrigerator helps keep them fresh for 2-3 days.
- Prep Time: 25 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet, Cupcakes, Cream Cheese Frosting, Dessert, Baking, Classic Cake
