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Red Velvet Cupcakes with Seven Minute Frosting

Decadent and sweet! These red velvet cupcakes are perfect for any occasion!
Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Course: Dessert
Cuisine: American
Keyword: red velvet cupcakes, seven minute frosting
Servings: 24
Author: Amanda Rettke

Ingredients

Red Velvet Cupcakes

  • 3 1/2 cups cake flour, sifted
  • 3/4 cup unsalted butter softened
  • 2 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 4-6 tablespoons red food coloring
  • 3 tablespoons unsweetened cocoa
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 1/2 cups buttermilk, room temperature
  • 2 teaspoons cider vinegar
  • 1 1/2 teaspoons baking soda

Seven Minute Frosting

  • 2 1/2 cups granulated sugar
  • 6 large egg whites room temperature
  • 1/2 cup water
  • 1/2 tsp. cream of tartar
  • 2 tsp. pure vanilla extract

Instructions

Red Velvet Cupcake

  • Preheat oven to 350°F. Line 2 cupcake pans with cupcake liners.
  • In a small bowl, sift the cake flour and the salt and set aside.
  • In a large bowl, on the medium speed of an electric mixer fitted with the paddle attachment, cream the butter and sugar until very light and fluffy, about 5 minutes.
  • Add the eggs, one at a time, beating well after each addition.
  • In a small bowl, whisk together the red coloring, cocoa, and vanilla. Add to the batter and beat well.
  • Add the buttermilk to the batter in three parts alternating with the flour. With each addition, beat on medium-low until the ingredients are incorporated.
  • In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
  • Divide the batter among the prepared cupcake pans. I like to use an ice cream scoop.
  • Bake for 17-20 minutes. Cupcake is done when the top springs back after touching with your finger (be careful!) or an inserted toothpick is removed with a few crumbs.
  • Cool cupcakes in pan 10 minutes, then remove from pan and cool completely before icing.

Seven Minute Frosting

  • Put a sauce pan on stove with a couple inches of water and bring to a slow boil.
  • In a large heat safe bowl (I used a glass bowl) mix together room temperature egg whites, sugar, water, and cream of tartar. Whisk ingredients together by hand until nice and frothy.
  • Set bowl over pan with barely boiling water and whisk until sugar is dissolved, about five minutes.
  • Transfer liquid to your big electric mixer and beat on HIGH for about ten minutes. Add vanilla and whisk on HIGH for another five minutes.
  • Use immediately. (If piping, place frosting in pastry bag and pipe onto the cupcake.)