Most Amazing Red Velvet Cupcakes

Red Velvet Cupcakes with Ermine Icing on a wire cooling rack

5 from 8 votes

The Most Amazing Red Velvet Cupcakes are moist, fluffy, and topped off with velvety ermine frosting for the perfect Red Velvet Cupcake you’ve been dreaming of!

Prep Time20

Cook Time22

Frosting Cooling Time2

Total Time2 42

Course: Dessert

Cuisine: American

Keyword: Red Velvet Cupcakes

Servings: cupcakes

Author: Rachel Farnsworth

Ingredients

Red Velvet Cupcakes

2 cups all-purpose flour
2 cups granulated sugar
1/3 cup cornstarch
2 tablespoons unsweetened cocoa powder (up to 1/4 cup)
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

Red Velvet Cupcakes

Preheat oven to 350 degrees Fahrenheit. Line two muffin tins with cupcake liners, for 24 cupcakes.
In a large mixing bowl, stir together 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, and 1 teaspoon salt until combined and there are no streaks.
Add 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, and 2 tablespoons red food coloring. Use a hand mixer to beat on a medium speed until smooth, about 2 minutes. Use a rubber spatula to scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
Use a spoon to fill each cupcake liner 2/3 full.
Bake in the center rack of the preheated 350℉ oven for 20 to 22 minutes until a toothpick inserted into the center comes out clean. Remove from tins and place on a wire rack to cool completely.

Ermine Icing

In a medium saucepan, whisk together 2 cups granulated sugar, 1/2 cup all-purpose flour, and pinch salt over low heat. Cook for 2 minutes, while whisking constantly. Slowly whisk in 2 cups whole milk and bring to a boil over medium-high heat.
Cook until thickened into a pudding-like consistency, about 1 minute, and then remove from heat.
Pour into a bowl and place plastic wrap directly on top of the mixture so no skin forms. Refrigerate until completely cool, about 2 hours.
In a separate large mixing bowl, use a hand mixer to whip 2 cups unsalted butter until light and fluffy, about 2 minutes. Spoon the cooked milk mixture into the butter 1 to 2 tablespoons at a time, mixing well with the hand mixer between each addition. Once all the milk mixture has been added in, beat in 1 teaspoon vanilla extract and continue beating until the frosting is thick and creamy and everything is well mixed, about 2 minutes.
Frost completely cooled cupcakes.

Video

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Notes

COLOR NOTE: If you want a brighter red color, use only 2 tablespoons of cocoa powder. If you want a better flavor, use up to 1/4 cup. You'll simply have much deeper brown notes to your red cake.

Nutrition