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Red Velvet Cupcake with Cream Cheese Frosting

Amazingly moist and fluffy Red Velvet cupcakes! The tangy cream cheese frosting is the perfect frosting.

Course Dessert
Cuisine American
Keyword American Dessert, Chex & White Chocolate, Cream Cheese Frosting, Cupcakes for a Party, Moist Cupcake, Red Velvet Cupcake
Prep Time 30 minutes
Cook Time 18 minutes
Servings 18 servings
Author The Tiny Fairy



  • 2 extra large eggs, room temperature and separated (separate yolks from whites)
  • 1 ⅓ cups all-purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon baking soda
  • 4 teaspoons cocoa powder, unsweetened
  • ¼ teaspoon Kosher salt
  • ½ cup butter, unsalted and room temperature
  • 1 cup granulated sugar
  • ¼ cup vegetable oil
  • 2 teaspoons pure vanilla extract or paste
  • ½ teaspoon distilled white vinegar
  • 1 bottle McCormick red food color (1 fluid ounce)
  • ½ cup buttermilk, room temperature


  • 1 16 ounce block of cream cheese, full fat and room temperature
  • ½ cup butter, unsalted and room temperature
  • 4½ - 5 cups confectioner's/powdered sugar
  • 1 Tablespoon heavy cream
  • teaspoon pure vanilla extract or paste
  • pinch of Kosher salt



  1. Preheat oven to 350°F and line a 12-count cupcake pan with cupcake liners. Set aside.

  2. Using a hand-held or stand alone mixer, beat the egg whites on high speed until soft peaks form. Set aside.

  3. In a separate bowl, sift the flour, cornstarch, baking soda, cocoa powder and salt. Whisk to combine and set aside.

  4. In a stand alone mixer, fitted with the paddle attachment, beat the butter on high speed for about one minute until smooth and creamy. Add the granulated sugar and continue beating on high speed for about two minutes. Make sure you scrape down the sides and the bottom of the bowl to incorporate the ingredients well. Add the oil and beat for two minutes. The butter may not look well combined, but don't worry, the batter will come together.

  5. Add two egg yolks and vanilla extract/paste and beat over medium-high just to combine. Remember to scrape the bottom and sides as needed. Add vinegar and food coloring and mix to combine.

  6. Add the dry ingredients in three parts, alternating with the buttermilk in two parts. With the mixer off, add a third of the dry ingredients and turn the mixer on low to combine. Add half the buttermilk and mix to combine. Scrape the bottom and sides and repeat steps until all parts have been combined. Be careful not to over mix batter.

  7. Remove the bowl from the stand alone mixer and using a rubber spatula, gently fold in the egg whites you previously whipped to soft peaks.

  8. Using a 1 1/2 inch ice cream scoop, fill the liners 1/2 way full. Bake for 18 minutes or until you insert a toothpick in the center and it comes out clean. Don't over bake them or they will be dry.

  9. Remove from the oven and cool for a few minutes in the pan before transferring to a baking rack to cool completely.


  1. In a stand alone mixer fitted with a paddle attachment, beat the cream cheese and butter on high speed until smooth. Add the confectioner's (powdered) sugar, cream (or milk), pure vanilla extract and a pinch of Kosher salt. Beat on low and as the sugar begins to combine, increase speed to high and beat until completely creamy and combined. Scrape the sides and bottom of the bowl to combine all the ingredients.

    Note: If frosting is too thin, add more sugar. If frosting is too thick, add little more milk and if too sweet, add an extra tiny two-finger pinch of salt. Frosting should be soft and hold its shape.


  1. There's no wrong way to frost a cupcake. For a professional look, I like to pipe the frosting using a disposable decorating bag fitted with Wilton tip # 1M. Garnish with sprinkles or decorate as desired for any birthday or holiday event.

Recipe Notes

Buttermilk Substitute:  1 teaspoon of white distilled vinegar with 1/2 cup of whole milk.  
Freezing:  batter with whipped egg whites doesn't freeze/thaw well.   Bake the cupcakes and allow to come to room temperature before freezing unfrosted.  Thaw them overnight in the refrigerator.    Frosting can also be frozen and thawed.  These cupcakes taste as delicious and moist after they have been thawed.   I would not freeze them longer than 2 months.  
Make Ahead:  Cupcakes can be made ahead and stored unfrosted, at room temperature in a sealed container.  Frost the day of.