Red Velvet Cupcakes

Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top!

Ingredients

• 2 large eggs, room temperature and 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*
• 1/2 cup (120ml) buttermilk, room temperature*
• cream cheese frosting for topping

Instructions

1. Preheat oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe makes 14 cupcakes, so you will have 2 cupcakes to bake in a 2nd batch.
2. With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. See photo at the bottom of this yellow cupcakes with milk chocolate frosting post for a visual. Set aside.
3. Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy—about 1 minute. Add the sugar and beat on