Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours
Yield: 14 cupcakes
Description:
Indulge in the exquisite pleasure of these buttery red velvet cupcakes—fluffy, moist, and topped with a tangy cream cheese frosting that elevates them to perfection.
Ingredients:
- 2 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
Instructions:
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Preheat oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields 14 cupcakes, so you'll have 2 cupcakes to bake in a second batch.
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Whip Egg Whites: Using a handheld or stand mixer, beat 2 egg whites until soft peaks form, about 2-3 minutes. Set aside.
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Prepare Dry Ingredients: Sift together flour, cornstarch, baking soda, cocoa powder, and salt. Whisk to combine.
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Cream Butter and Sugar: Using a mixer, beat butter until smooth. Add sugar and beat on high speed for 2 minutes. Scrape down the sides of the bowl.
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Incorporate Wet Ingredients: Add oil, egg yolks, vanilla, vinegar, and food coloring. Mix until combined. Gradually add dry ingredients and buttermilk, alternating and mixing just until incorporated. Fold in whipped egg whites.
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Bake: Spoon batter into cupcake liners and bake for 20-21 minutes or until cupcakes spring back when touched. Do not overbake. Cool for 5 minutes, then transfer to a rack to cool completely.
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Frosting: Prepare cream cheese frosting and generously frost cupcakes before serving.
Enjoy the decadence of these red velvet cupcakes— a delightful harmony of flavors and textures that is perfect for any occasion!
