If you are looking for the PERFECT cupcake recipe, you’re in the right place. These Red Velvet Cupcakes are beyond delicious, They are light, fluffy, and completely irresistible cupcakes!
RED VELVET CUPCAKES
Cakes and cupcakes are the highlights of any party or special event. Who doesn’t love cake? Eating cake with ice cream is one of my favorite childhood memories. I recommend that you try the combination if you haven’t already. You’ll be blown away by how well the two work together. Everyone should know how to make a nice Red Velvet Cake Recipe. If you look up the most popular cake on Google, you’ll discover that red velvet cake is second on the list, with chocolate cake first. It’s no surprise that they’re one of the bakery’s best-selling cupcakes. Follow this simple recipe with easy instructions to make homemade red velvet cupcakes.
Cupcakes are nicely contained, making them an easy grab-and-go for any occasion.
These are the most amazing cupcakes I’ve ever had. These cupcakes have a fluffy and delicate texture. They have a soft crumb, which makes them ideal for Red Velvet Trifle.
TO MAKE THESE RED VELVET CUPCAKES YOULL NEED:
- Red food coloring
- Cups and Spoons for Measuring
- Mixing Bowls
- Cupcake/Muffin Tin
- Paper liners
- Stand mixer or handheld mixer. I prefer handheld!
INGREDIENTS:
- Eggs
- All-purpose flour
- Cornstarch
- Baking soda
- Unsweetened cocoa powder
- Salt
- Unsalted butter
- Granulated sugar
- Vegetable oil
- Vanilla extract
- Red food coloring
- Buttermilk
How to make Red Velvet Cupcakes with Cream Cheese Frosting:
First Step: Preheat the oven to 350°F( 177°C). Line a muffin tin with cupcake paper liners.
Place the egg whites in a mixing bowl ( save the egg yolks for later use). Make sure there are no egg yolks or shells in the mixture. Using a handheld or stand mixer, beat the egg whites on high speed until soft peaks form, about 2-3 minutes. Set aside.
Dry Ingredients: In a large mixing bowl, sift the flour, cornstarch, baking soda, cocoa powder, and salt. Make sure it is evenly combined. This is a great opportunity to spend time with the kids in your life. I’m here with my grandson Greyson who loves to cook like me.
Wet Ingredients: In a separate mixer bowl, beat the butter and sugar on high speed for 1 minute, or until creamy and fully incorporated, scraping down the sides and up the bottom as needed. Add the oil and beat on high for 2 minutes. Add the 2 egg yolks and vanilla extract to the mixture. Mix on medium-high speed until completely combined. Scrape along the bowl’s edges and up from the bottom as needed. Drizzle in the food coloring slowly until the desired color is achieved.
Then, mix a third of the dry ingredients into the wet mixture. Blend until just barely incorporated (to avoid over-mixing). Repeat in a dry, wet, dry sequence until all of the ingredients are combined. Next, gradually fold whipped egg whites into the batter. Only move the egg whites as much as is necessary; otherwise, they will deflate.
Divide the batter:
Fill cupcake liners halfway to 3/4 full with batter. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean and the tops of the cupcakes bounce right back when gently touched.
I’m using a 12-cup muffin tin, and after distributing the batter, I got some leftovers so I decided to bake a few Mini red velvet cupcakes. I know my grandkids will love those! I bake these mini ones for only 6 minutes.
*Don’t overbake; your cupcakes will dry up and you won’t be able to recover them.
Remove from the oven and cool for 5 minutes in the pan before transferring to a cooling rack or flat surface to cool completely.
While the cupcakes are cooling down, let’s prepare the frosting:
This homemade frosting is so simple Only 5 Ingredients
- block cream cheese
- unsalted butter
- confectioners’ sugar
- vanilla extract
- salt
Using a handheld mixer on high speed, mix the cream cheese and butter together until smooth and creamy. Add confectioners’ sugar, vanilla extract, and salt.
Frost the cupcakes:
Pipe frosting onto cooled cupcakes and enjoy!
Below you will find a convenient printable recipe card. If you make this recipe, let us know how you like it! Follow along on Facebook, Pinterest, and Instagram for all of the latest updates.
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
Ingredients
- 2 large eggs room temperature
- 1⅓ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking soda
- ⅓ teaspoon salt
- 4 tablespoon unsalted butter ( softened)
- 1 cup granulated sugar
- 3 tablespoons vanilla extract
- 5 tablespoons unsweetened cocoa powder
- ½ cup vegetable oil
- ½ cup Buttermilk
- red food coloring (gel recommended)
Cream Cheese Frosting:
- ½ full-fat block cream cheese
- ¼ cup unsalted butter
- 1½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- pinch salt
Instructions
How to make Red Velvet Cupcakes with Cream Cheese Frosting:
- Preheat the oven to 350°F( 177°C). Line a muffin tin with cupcake paper liners.
- Place the egg whites in a mixing bowl ( save the egg yolks for later use). Make sure there are no egg yolks or shells in the mixture.
- Using a handheld or stand mixer, beat the egg whites on high speed until soft peaks form, about 2-3 minutes. Set aside.
Dry Ingredients:
- In a large mixing bowl, sift the flour, cornstarch, baking soda, cocoa powder, and salt. Make sure it is evenly combined.
Wet Ingredients:
- In a separate mixer bowl, beat the butter and sugar on high speed for 1 minute, or until creamy and fully incorporated, scraping down the sides and up the bottom as needed.
- Add the oil and beat on high for 2 minutes. Add the 2 egg yolks and vanilla extract to the mixture. Mix on medium-high speed until completely combined. Scrape along the bowl's edges and up from the bottom as needed.
- Drizzle in the food coloring slowly until the desired color is achieved.
- Then, mix a third of the dry ingredients into the wet mixture. Blend until just barely incorporated (to avoid over-mixing). Repeat in a dry, wet, dry sequence until all of the ingredients are combined. Next, gradually fold whipped egg whites into the batter. Only move the egg whites as much as is necessary; otherwise, they will deflate.
Divide the batter:
- Fill cupcake liners halfway to 3/4 full with batter. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean and the tops of the cupcakes bounce right back when gently touched.
- Remove from the oven and cool for 5 minutes in the pan before transferring to a cooling rack or flat surface to cool completely.
While the cupcakes are cooling down, let's prepare the frosting:
- Using a handheld mixer on high speed, mix the cream cheese and butter together until smooth and creamy. Add confectioners' sugar, vanilla extract, and salt.
Frost the cupcakes:
- Pipe frosting onto cooled cupcakes and enjoy!
Nutrition
Let me know what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU!
Until the next one…
I will like to make this recipe but I don’t see the ingredients amounts only the instructions
Hi Bianca, Thank you for making me aware that the ingredients were not posted. I have already made the update. Please let me know how it turns out for you!