¼cupunsalted butterunsalted, room temperature (60g)
1cupsugar(200g)
½cupvegetable oil(120ml)
2tspvanilla extract
½tspwhite vinegar
2Tbspred food coloring
½cupbuttermilkroom temperature (120ml)
1 ⅓cupsall-purpose flour(160g)
¼cupcornstarch(32g)
4tspcocoa powderunsweeted (6g)
½tspbaking soda
¼tspsalt
Cream Cheese Frosting
8ozcream cheese
½cupunsalted butter
3cupspowdered sugar(360g)
1tspvanilla extract
⅛tspsalt
Instructions
Red Velvet Cupcakes:
Preheat the oven to 350°F. Fill muffin tins with 15 liners.
Separate the egg yolks and whites. With the whisk attachment, beat the eggs whites on high until soft peaks form, about 2 minutes.
In a different bowl and with the paddle attachment, cream the butter on high for a minute until light and fluffy. Add the sugar and beat another minute or two until fully combined.
Add the oil to the sugar mixture and beat for another two minutes. Add the eggs yolks and vanilla and beat on medium. Beat in the vinegar and food coloring until just combined.
Sift together the flour, cornstarch, baking soda, cocoa powder and salt.
Add half the flour to the sugar mixture and mix until just combined, then add half the buttermilk and mix until combined. Repeat with the second halves of each.
Using a spatula, gently fold in the beaten egg whites.
When the batter is combined, scoop into the muffin tin. Bake for 18-20 minutes, erring on the side of underbaking if you're not sure.
Cream Cheese Frosting:
Beat the cream cheese and butter together in a large bowl for 2 minutes, until smooth and fluffy.
Add the vanilla, salt, and 1 cup of the sugar. Beat low until the sugar is mostly combined then beat on high.
Add the rest of the sugar one cup at a time until everything is smooth and fluffy.
For best piping results, scoop into a piping bag and refrigerate for 10 minutes or so to allow the frosting to firm up. Either way, don't frost until the cupcakes are fully cool.