Ingredients
Equipment
Method
Preheat and Prep
- Preheat your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners. Note that this recipe yields about 14 cupcakes, so you will need to bake the remaining two in a second batch.
Whip Egg Whites
- In a medium bowl, using a handheld or stand mixer fitted with a whisk attachment, beat the two egg whites on high speed until soft peaks form, which usually takes about 2-3 minutes. This step lightens the batter for a tender cupcake texture.
Sift Dry Ingredients
- In a separate medium bowl, sift the all-purpose flour and cornstarch together. Then, whisk in the baking soda, natural unsweetened cocoa powder, and salt until well combined.
Cream Butter and Sugar
- Using a handheld or stand mixer fitted with a paddle attachment, beat the softened unsalted butter on high speed for about one minute until smooth and creamy. Add the granulated sugar and beat on high speed for two minutes until well creamed, scraping down the sides of the bowl as needed. Next, add the canola or vegetable oil and beat on high for another two minutes.
Incorporate Wet Ingredients
- Add the two egg yolks and pure vanilla extract to the butter mixture. Beat on medium-high speed until just combined, scraping down the bowl. Then, beat in the distilled white vinegar and the liquid or gel red food coloring until you reach your desired vibrant red color (approximately two tablespoons).
Combine Wet and Dry
- With the mixer on low speed, gradually add the dry ingredients in three additions, alternating with the room temperature buttermilk. Begin and end with the dry ingredients, mixing each addition just until incorporated, being careful not to overmix.
Fold in Egg Whites
- Gently fold the whipped egg whites into the cupcake batter using a rubber spatula or wooden spoon to maintain airiness for a light and tender cupcake.
Bake
- Spoon the batter evenly into your prepared cupcake liners, filling each about 1/2 to 2/3 full. Bake for 20-21 minutes, or until the tops spring back when gently touched and a toothpick inserted into the center comes out clean or with a few moist crumbs. Do not overbake.
Cool and Frost
- Allow the cupcakes to cool in the pan for about five minutes, then transfer them to a wire rack to cool completely before frosting. While they cool, prepare your cream cheese frosting. Frost the cooled cupcakes just before serving.
Making the Cream Cheese Frosting
- Ensure both your full-fat cream cheese (8 ounces) and unsalted butter (1/2 cup or one stick) are softened to room temperature. In a large bowl, using a stand mixer with a paddle attachment or a handheld mixer, beat the softened cream cheese and butter together on medium speed until light and fluffy (2-3 minutes), scraping down the bowl. Gradually add 3 to 4 cups of powdered sugar, one cup at a time, beating on low speed until just combined before increasing to medium-high. Beat until the frosting is smooth and creamy. Finally, mix in 1 teaspoon of pure vanilla extract. Adjust consistency with more powdered sugar for thickness or a teaspoon of milk for thinning.
Notes
For a vibrant red, use gel food coloring and measure flour accurately by spooning and leveling. Ensure all ingredients are at room temperature for a smoother batter. Avoid overmixing and overbaking to prevent tough or dry cupcakes. Store frosted cupcakes in the refrigerator for up to three days. Unfrosted cupcakes can be frozen for up to two months. Serve with fresh berries, vanilla ice cream, or a hot cup of coffee to complement the espresso notes. Nutrition information is estimated based on common ingredients and serving sizes and may vary.