Ingredients
Cupcake Batter
- 2 large eggs, room temperature, separated
- 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
- 1/4 cup (32g) cornstarch
- 1/2 teaspoon baking soda
- 4 teaspoons (7g) natural unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) canola or vegetable oil
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon distilled white vinegar
- Liquid or gel red food coloring (about 2 tablespoons)
- 1/2 cup (120ml) buttermilk, room temperature
Frosting
- Cream cheese frosting for topping
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Since the recipe makes 14 cupcakes, you will bake 12 cupcakes first and the remaining 2 in a second batch.
- Whip egg whites: Using a handheld or stand mixer fitted with a whisk attachment, beat the 2 egg whites on high speed until soft peaks form, about 2-3 minutes. Set these aside carefully.
- Sift and mix dry ingredients: Sift together the flour and cornstarch to ensure even mixing, then whisk in the baking soda, cocoa powder, and salt. Set the combined dry ingredients aside.
- Cream butter, sugar, and oil: Using a mixer with a paddle attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat it on high for 2 minutes until well creamed. Scrape down the bowl as needed. Add the oil and continue beating on high for another 2 minutes. The mixture may look slightly separated, but this is normal.
- Add yolks, vanilla, vinegar, and color: Mix in the 2 egg yolks and vanilla extract on medium-high speed until combined. Scrape the bowl again. Add the distilled white vinegar and the red food coloring, beating until the color is evenly incorporated and reaches your desired shade (about 2 tablespoons).
- Combine wet and dry ingredients: With the mixer on low speed, alternately add the dry ingredients and buttermilk in three additions, starting and ending with the dry ingredients. Mix just until incorporated after each addition to avoid overmixing.
- Fold in whipped egg whites: Gently fold the whipped egg whites into the batter using a rubber spatula or wooden spoon. The batter should be silky and thick. Some butter pieces may remain but will melt during baking.
- Fill cupcake liners and bake: Spoon the batter into the cupcake liners, filling each about 1/2 to 2/3 full. Bake for 20-21 minutes, or until the tops spring back when touched and a toothpick inserted in the center comes out clean. Avoid overbaking to keep cupcakes moist.
- Cool cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Frost and serve: Prepare cream cheese frosting and frost the cooled cupcakes immediately before serving. Use a Wilton #12 tip for best results, avoiding star tips as the frosting is thinner.
Notes
- Make sure eggs and buttermilk are at room temperature for best texture.
- Do not overmix the batter once the dry ingredients are added to prevent dense cupcakes.
- The whipped egg whites provide lightness to the cupcakes; fold them in gently.
- The batter may look slightly separated after adding oil, but this is normal and won’t affect the final cupcake.
- Bake cupcakes in two batches if your muffin pan holds only 12 liners, since the recipe makes 14 cupcakes.
- Allow cupcakes to cool completely before frosting to prevent frosting from melting.
- Use cream cheese frosting immediately after preparing as it is a bit thin.
- Prep Time: 30 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American