The Ultimate Red Velvet Cupcakes with Cream Cheese Icing
    Makes 24Cupcakes
    Makes 24Cupcakes
    For the Cupcakes
    • 2Cups All-Purpose Flour
    • 1Tsp Baking Soda
    • 1Tsp Baking Powder
    • 1Tsp Salt
    • 2Tbsp Unsweeted Cocoa Powder(I use Ghirardelli)
    • 2Cups Granulated Sugar
    • 3/4Cup Vegetable Oil
    • 2Large Eggs, Separated(at room temperature)
    • 1Cup Buttermilk(at room temperature)
    • 2Tsp Vanilla Extract
    • 3Tsp Red Food Coloring
    • 1/2Cup Hot Coffee
    • 1Tsp Distilled White Vinegar
    For the Cream Cheese Frosting
    • 18-ounce Block of Cream Cheese – not the spread(at room temperature)
    • 4Tbsp Unsalted Butter(at room temperature)
    • 1Tsp Vanilla Extract
    • 2 and a halfCups Powdered Sugar
    For the Cupcakes
    1. Preheat oven to 325 degrees. Line two muffin pans with cupcake liners (or just one and finish baking the rest of the batter after you remove the cupcakes from the muffin pan). Set aside.
    2. In a medium bowl, sift or whisk together the flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
    3. Using a stand mixer or a hand mixer, whip the two egg whites for approximately 3 to 4 minutes on high speed. Set aside (I transfer to another bowl and then clean out the bowl for the remaining ingredients). Alternatively, you can skip this step and just add the whole eggs into the sugar-oil mixture. I think this step really helps to make a fluffy cupcake though!
    4. In the bowl of the stand mixer with paddle attachment on, beat the sugar and oil until light and fluffy, about a minute. Add in the egg yolks, one at a time (waiting to add the next egg until combined). Add in the buttermilk, vanilla, and red food coloring. Mix until combined. Add the hot coffee and vinegar. Mix until combined. Scraping down the sides of the bowl as needed.
    5. Add the flour mixture to the oil-sugar mixture in two separate batches. Once combined, gently fold in the whipped egg whites.
    6. Fill the cupcake liners 3/4 the way full.
    7. Bake for 18-20 minutes, making sure not to over bake. They will look spongy. Take them out of the oven and let them sit in the muffin pan for 5 minutes, then transfer to a wire rack to continue cooling. Make sure the cupcakes are completely cooled before you frost them.
    For the Frosting
    1. In the bowl of a stand mixer, or using a hand mixer, beat the butter and cream cheese together. Once combined, add the vanilla extract and slowly add in the powdered sugar. Beat until combined and then frost the cupcakes.
    Recipe Notes

    Make sure to use unsweetened cocoa powder, not sweetened.

    If you don’t have hot coffee, you can use hot water. I highly recommend the coffee though.

    If you are planning to pipe the frosting like I have in the pictures, you may want to double the recipe.

    recipe adapted fromĀ divas can cook.

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