Red Velvet Cupcakes
Print RecipeIngredients
- 2 large eggs; room temp, separated
- 1 2/3 c cake flour
- 1/2 teaspoon baking soda
- 4 teaspoons natural unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 cup (60g) unsalted butter; softened to room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) canola or vegetable oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon distilled white vinegar
- 2 T liquid or gel red food coloring
- 1/2 cup (120ml) buttermilk room temperature
- 8 oz (224g) full-fat cream cheese; softened to room temp
- 2 cups (240g) confectioners’ sugar
- 1 1/2 tablespoons cream or milk
- 1 teaspoon vanilla extract
- 1/2 c butter
Instructions
Preheat oven to 350 degrees F (177 degrees C). Line a muffin pan with cupcake liners for 14 cupcakes or 36 mini cupcakes.
Make the cupcakes: With a handheld or stand mixer fitted with a whisk attachment, beat egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. Set aside.
Sift the flour together with baking soda, cocoa powder, and salt.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look piece-y and not completely combine with the oil. This is normal and ok.
Add egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring-- until you reach your desired color. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick. (If there are still pieces of butter, this is ok.)
Spoon batter into cupcake liners filling 1/2 - 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don’t overbake; your cupcakes will dry out.
Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and 1 Tablespoon cream. Beat for 2 minutes. Add the vanilla and 1 more Tablespoon cream if needed to thin out. Beat on high for 1 full minute. Taste the frosting and add a pinch of salt if too sweet. Frost cooled cupcakes immediately before serving.
Notes
Source: https://sallysbakingaddiction.com/red-velvet-cupcakes/. Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.