1-Ready to dive into making these red velvet cupcakes? It’s simpler than you might think, and the steps ensure you end up with a batch that’s moist and full of flavor. Start by preheating your oven to 350°F (177°C) and lining your cupcake pans with liners to get everything set up smoothly.

2-Next, beat the egg whites to soft peaks and set them aside they’re the secret to that airy texture. In a separate bowl, whisk together the dry ingredients: 1 and 1/3 cups (166g) all-purpose flour, 1/4 cup (32g) cornstarch, 1/2 teaspoon baking soda, 4 teaspoons (7g) natural unsweetened cocoa powder, and 1/4 teaspoon salt.

3-Then, in another bowl, cream the 1/4 cup (56g) unsalted butter with 1 cup (200g) granulated sugar until it’s fluffy. Add in 1/2 cup (120ml) canola or vegetable oil, the egg yolks, 2 teaspoons pure vanilla extract, 1/2 teaspoon distilled white vinegar, and about 2 tablespoons red food coloring, mixing until well combined.

4-Now, alternate adding the dry ingredients with 1/2 cup (120ml) buttermilk in three parts, mixing gently each time to keep the batter smooth. Carefully fold in the whipped egg whites to add lightness without deflating the mix. Fill the liners about half to two-thirds full, then bake for 20-21 minutes until a toothpick comes out clean. Let them cool completely before topping with cream cheese frosting for that perfect finish.