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Most Amazing Red Velvet Cupcakes Recipe

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★★★★★

4.9 from 117 reviews

These Most Amazing Red Velvet Cupcakes feature a moist and tender crumb with vibrant red color, complemented by a smooth and creamy Ermine icing. Perfectly baked and topped with classic Southern-style frosting, these cupcakes are a delightful treat for any occasion.

Ingredients

Scale

Cupcakes

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/3 cup cornstarch
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup buttermilk
  • 2/3 cup warm water
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 tablespoons red food coloring (1 fluid ounce)

Ermine Icing

  • 2 cups granulated sugar
  • 1/2 cup all-purpose flour
  • Pinch salt
  • 2 cups whole milk
  • 2 cups unsalted butter (softened)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Cupcake Batter: Preheat your oven to 350℉ (176℃) and line two muffin tins with cupcake liners to make 24 cupcakes. In a large mixing bowl, combine 2 cups of all-purpose flour, 2 cups of granulated sugar, cornstarch, cocoa powder, baking soda, baking powder, and salt, stirring until evenly mixed without streaks.
  2. Add Wet Ingredients: Add the eggs, buttermilk, warm water, vegetable oil, vanilla extract, distilled white vinegar, and red food coloring to the dry ingredients. Use a hand mixer on medium speed for about 2 minutes until you get a smooth batter. Scrape the sides and bottom with a spatula to ensure thorough mixing.
  3. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
  4. Bake: Place the muffin tins in the center rack of the oven and bake for 20 to 22 minutes. Test doneness with a toothpick inserted in the center; it should come out clean. Remove cupcakes from tins and transfer to a wire rack to cool completely.
  5. Make Ermine Icing Base: In a medium saucepan over low heat, whisk together sugar, flour, and salt for 2 minutes. Gradually whisk in milk and increase heat to medium-high, bringing the mixture to a boil while constantly whisking until it thickens into a pudding-like consistency (about 1 minute). Remove from heat.
  6. Cool Icing Base: Pour the thickened mixture into a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for approximately 2 hours until completely cooled.
  7. Whip Butter: In a large bowl, use a hand mixer to whip softened unsalted butter until light and fluffy, about 2 minutes.
  8. Combine Butter and Icing Base: Gradually add the cooled milk mixture to the whipped butter, spooning 1 to 2 tablespoons at a time and mixing well after each addition. Once combined, beat in vanilla extract and continue mixing until the frosting is thick, creamy, and fully blended, about 2 minutes.
  9. Frost Cupcakes: Spread or pipe the Ermine icing onto the completely cooled cupcakes evenly and serve.

Notes

  • Ensure cupcakes are completely cooled before frosting to prevent icing from melting.
  • For vivid red color, use quality red food coloring; gel food coloring can also be used for more intensity.
  • The Ermine icing is less sweet and more fluffy compared to traditional cream cheese frostings, offering a unique, smooth texture.
  • Make frosting a few hours ahead to allow proper chilling and thickening.
  • If buttermilk is unavailable, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let sit for 5 minutes.

Keywords: red velvet cupcakes, red velvet, cupcakes, ermine icing, southern cupcakes, classic cupcakes, homemade cupcakes

Find it online: https://kitchenbyclara.com/most-amazing-red-velvet-cupcakes-recipe/