1-Let’s get hands-on with baking these red velvet cupcakes it’s easier than you think! Start by preheating your oven to 350°F (177°C) and lining a muffin tin with cupcake liners. This sets the stage for those beautiful, moist red velvet cupcakes you’re aiming for.

2-Next, beat the 2 egg whites on high speed until soft peaks form, about 2-3 minutes, and set them aside for later. In another bowl, whisk together 1 and 1/3 cups (166g) all-purpose flour and 1/4 cup (32g) cornstarch, then add 1/2 teaspoon baking soda, 4 teaspoons (7g) natural unsweetened cocoa powder, and 1/4 teaspoon salt. Whisk again to blend everything perfectly.

3-Now, beat 1/4 cup (56g) unsalted butter on high speed until it’s smooth and creamy, about 1 minute. Add 1 cup (200g) granulated sugar and beat for 2 minutes until it’s well creamed, then mix in 1/2 cup (120ml) canola or vegetable oil for another 2 minutes. Don’t worry if it looks a bit curdled; that’s normal and will smooth out.

4-Mixing the Batter Inorporate the 2 egg yolks and 2 teaspoons pure vanilla extract, beating until combined. Stir in 1/2 teaspoon distilled white vinegar and your red food coloring until you reach that vibrant shade. On low speed, add the dry ingredients and 1/2 cup (120ml) buttermilk alternately in three additions, starting and ending with the dry mix. Just combine them without overmixing to keep the batter light.

5-Gently fold in the whipped egg whites with a spatula until the batter is smooth and slightly thick. Fill the cupcake liners halfway to two-thirds full and bake for 20-21 minutes. Check if they’re done by pressing the tops; they should spring back, and a toothpick should come out clean.

6-Let the cupcakes cool in the pan for 5 minutes, then move them to a wire rack. Frost with cream cheese frosting right before serving for the best taste. For more inspiration on frosting techniques, check out a similar red velvet cake recipe that dives deeper into creamy toppings.