1-Step 1: Prepare Your Oven and Pan Start by preheating your oven to 350°F (177°C). This temperature is crucial for proper rising and even baking. Line a standard cupcake pan with paper liners. This recipe yields 14 cupcakes, so you may need to bake in two batches if your pan only holds 12. Having everything prepared before mixing ensures your batter goes into the oven at the perfect consistency.

2-Step 2: Whip the Egg Whites Separate your two large eggs, placing the whites in a clean, dry mixing bowl. Using an electric mixer, whip the egg whites at high speed until soft peaks form. You’ll know they’re ready when you lift the beater and the peaks curl slightly at the tips but don’t stand stiff. Set these aside while you prepare the rest of the batter. This technique is one of the secrets to achieving light, airy homemade red velvet cupcakes that still maintain moisture.

3-Step 3: Combine Dry Ingredients In a medium bowl, sift together the all-purpose flour and cornstarch. Sifting removes lumps and ensures even distribution. Once sifted, whisk in the baking soda, natural unsweetened cocoa powder, and salt until well combined. Set this mixture aside. According to Healthline, cocoa powder not only adds flavor but also contains beneficial compounds, making your treat slightly more wholesome than you might expect.

4-Step 4: Cream Butter and Sugar Using a stand mixer with the paddle attachment, beat the unsalted butter until smooth and creamy, about 1 minute. Add the granulated sugar and beat for 2 full minutes, scraping down the sides of the bowl as needed. This creaming process incorporates air into the mixture, contributing to the light texture of your cupcakes recipe. Add the canola or vegetable oil and continue beating for another 2 minutes. Don’t worry if the mixture looks slightly separated at this point; this is completely normal and won’t affect your final results. The combination of creamed butter and oil is what creates that perfect balance of flavor and moisture.

5-Step 5: Add Flavorings and Color Add the egg yolks and vanilla extract to the butter mixture, mixing until fully combined. Then add the distilled white vinegar and red food coloring, mixing until you achieve your desired color intensity. The vinegar serves dual purposes: it activates the baking soda for proper rise and enhances the red color by reacting with the cocoa powder. For the most vibrant red velvet cupcakes, use approximately 2 tablespoons of liquid food coloring or 1-2 teaspoons of gel coloring. Gel coloring provides more intense color without adding extra liquid to your batter.

6-Step 6: Alternate Wet and Dry Ingredients With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. This means: add one-third of the flour mixture, mix until just incorporated, add half the buttermilk, mix, add another third of flour, mix, add remaining buttermilk, mix, and finish with the last third of flour. Be careful not to overmix at this stage. Mix each addition just until incorporated. Overmixing develops gluten and can result in tough, dense cupcakes rather than the tender moist cupcakes you’re aiming for.

7-Step 7: Fold in Whipped Egg Whites Using a spatula, gently fold the whipped egg whites into the batter. Work in three additions, folding from the bottom up and turning the bowl as you go. The goal is to preserve the air bubbles in the whites while incorporating them evenly. Your finished batter will be silky and slightly thick. Some small butter pieces may remain visible, but these will melt during baking.

8-Step 8: Fill and Bake Fill each cupcake liner half to two-thirds full. This amount allows room for the cupcakes to rise without overflowing. Using an ice cream scoop or large spoon helps achieve consistent portions across all cupcakes. Bake at 350°F for 20-21 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean. Rotating the pan halfway through baking ensures even browning.

9-Step 9: Cool and Frost Let the cupcakes cool in the pan for 5 minutes before transferring them to a cooling rack. This brief rest allows them to set properly. Cool completely before frosting; warm cupcakes will melt your cream cheese frosting and create a messy presentation. Once cooled, frost generously with cream cheese frosting using your preferred method: a simple swirl with a knife, piped designs with a pastry bag, or spread smooth with an offset spatula.