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A piping bag filled with cream cheese frosting, decorating a cooled red velvet cupcake on the white marble cooktop. Swirls of creamy frosting top the vibrant cupcake, with a few finished cupcakes in the background

Red Velvet Cupcakes Recipe

Soft and vibrant, these red velvet cupcakes are a classic treat with a hint of cocoa. Topped with creamy cheese frosting, they’re a festive delight for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 1 hour 20 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 14
Calories 290 kcal

Equipment

  • Mixing bowls (medium and large)
  • Handheld or stand mixer with whisk and paddle attachments
  • Sifter
  • Silicone spatula
  • Whisk
  • 12-cup muffin pan
  • Cupcake Liners
  • Toothpick or cake tester
  • Cooling rack

Ingredients
  

  • 2 large 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
 

  • Preheat oven to 350°F (177°C). Line a muffin pan with cupcake liners.
  • Whip egg whites to soft peaks using a mixer; set aside.
    A glass bowl on a white marble cooktop with egg whites being whipped to soft peaks using an electric hand mixer. The glossy peaks are just starting to hold their shape, with the whisk attachment resting nearby.
  • Sift flour and cornstarch. Combine with baking soda, cocoa powder, and salt.
    A glass mixing bowl on a white marble cooktop with a fine mesh sieve sifting flour, cornstarch, baking soda, cocoa powder, and salt. A small mound of sifted dry ingredients forms in the bowl
  • Beat butter until creamy. Add sugar and beat until combined. Add oil and mix again.
    A glass mixing bowl on a white marble cooktop with softened butter and sugar being beaten to a creamy texture using an electric mixer. The mixture appears fluffy and light.
  • Mix in egg yolks, vanilla, vinegar, and food coloring. Alternate adding dry ingredients and buttermilk. Fold in whipped egg whites.
    The glass mixing bowl on the white marble cooktop as whipped egg whites are gently folded into the red batter with a spatula. The mixture appears airy and smooth, ready to be spooned into the cupcake liners.
  • Spoon batter into cupcake liners, filling halfway. Bake for 20-21 minutes.
    A muffin pan on the white marble cooktop with red cupcake batter being spooned into the lined cups, filling them halfway. A spoon rests nearby with a few drops of batter on it
  • Cool cupcakes completely and frost with cream cheese frosting before serving.
    A piping bag filled with cream cheese frosting, decorating a cooled red velvet cupcake on the white marble cooktop. Swirls of creamy frosting top the vibrant cupcake, with a few finished cupcakes in the background