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Red Velvet Cupcakes with Cream Cheese Frosting

  • Author: Maddy
  • Total Time: 45 minutes
  • Yield: 24 1x

Ingredients

Scale

For the cupcakes:

  • 2 1/2 cups all-purpose gluten-free flour, spooned and leveled
  • 1/2 cup corn starch
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 4 eggs, room temperature, separated
  • 1 stick unsalted butter, room temperature
  • 1 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 tablespoons red food dye
  • 1 cup buttermilk

For the cream cheese frosting:

  • 1 stick unsalted butter, softened
  • 8 ounces cream cheese
  • 1 1/2 teaspoons vanilla extract
  • A pinch of kosher salt
  • 4 cups powdered sugar
  • Sprinkles and candy hearts for topping

Instructions

  1. Preheat your oven to 350 degrees and line two 12-muffin tins with cupcake wrappers.
  2. Divide the eggs. Place the egg whites in a medium bowl and the egg yolks in a small bowl. Set aside.
  3. In a medium bowl, sift the flour, corn starch, and cocoa powder to get rid of any clumps. Whisk in the baking soda and salt.
  4. In a large bowl, cream together the butter and sugar on medium speed until well combined, about 4 minutes. You want it to be really creamy!
  5. Beat in the egg yolks, vegetable oil, vanilla, vinegar, and food dye for another minute until well-combined.
  6. Add half of the flour mixture to the wet ingredients and beat until just combined, followed by half of the buttermilk. Repeat this again, only beating until just combined.
  7. Now, return to the egg whites and beat them on high speed for a minute or two, until they get frothy and stiff peaks form. Use a spatula to gently fold the egg white into the rest of the cake batter.
  8. Pour the batter into the cupcake tins until they are about 3/4 of the way full. I highly recommend baking the cupcake tins in the oven one at a time. If doing so, only fill one tin at a time until the next batch is ready to bake.
  9. Bake the cupcakes for 20 minutes. Bake for additional 1-minute increments until a toothpick comes out of the center of a cupcake clean. Let them cool almost completely in the tins, then transfer to the refrigerator.
  10. Meanwhile, prepare the cream cheese frosting. Beat together the butter and cream cheese until smooth. Add the vanilla, salt, and one cup of confectioners sugar at a time and beat until smooth and creamy. Let it set slightly in the refrigerator while the cupcakes are chilling.
  11. After the cupcakes have chilled in the refrigerator for at least 30 minutes, use a piping bag or spatula to frost the cupcakes. Decorate with sprinkles and candy hearts to top them off!

Notes

A rule of thumb for most cake batter: mix until just combined. The less mixing, the fluffier these will come out of the oven. Folding in the egg white opposed to beating the eggs whole will also contribute to the softness of these treats more than you might think!

  • Prep Time: 25
  • Cook Time: 20

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Find it online: https://swheatescape.com/red-velvet-cupcakes-with-cream-cheese-frosting/