Red Velvet Cupcakes with Ermine Frosting Recipe

ByJulia
Jump to Recipe· 4.8 from 40 reviews

If you’ve ever dreamed of baking the perfect red velvet cupcake that’s not just delicious but also beautifully domed and tender, then you’re going to adore this Red Velvet Cupcakes with Ermine Frosting Recipe. Trust me, this recipe is fan-freaking-tastic! The cupcakes come out soft yet sturdy, just how I like them, and the classic ermine frosting gives them that silky, melt-in-your-mouth finish that’s both vintage and irresistible. Stick around, and I’ll walk you through every step to nail these beauties in your kitchen.

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Why This Recipe Works

  • Perfect Texture: The combination of melted butter and oil keeps the cupcakes moist yet sturdy enough to hold their shape beautifully.
  • True Red Color: Using gel food coloring gives that vibrant, classic red without adding extra liquid to the batter.
  • Classic Flavor Balance: The subtle cocoa powder and vanilla extract create a well-rounded flavor without overpowering the frosting.
  • Ermine Frosting Magic: This old-school frosting is silky smooth and less sweet than cream cheese, making it the perfect complement to these cupcakes.
Red Velvet Cupcakes with Ermine Frosting, best red velvet cupcakes, vintage frosting recipes, soft tender cupcakes, homemade ermine frosting - The image shows a close-up view of a red velvet cupcake placed on a white marbled surface. The cupcake has two main layers: a rich, deep red cake base with a slightly moist texture, and a thick top layer of smooth, creamy white frosting piped in a swirl pattern, forming soft, round peaks. Surrounding the cupcake are other similar red velvet cupcakes, each with matching white frosting swirls, all arranged in a softly focused background. The overall look is elegant and inviting, highlighting the contrast between the bright red cake and the creamy white frosting. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Red Velvet Cupcakes with Ermine Frosting Recipe plays a special role, contributing to texture, flavor, and that signature red hue. When you shop for ingredients, aim for quality basics—like good unsalted butter and natural cocoa powder—to make your cupcakes shine.

Red Velvet Cupcakes with Ermine Frosting, best red velvet cupcakes, vintage frosting recipes, soft tender cupcakes, homemade ermine frosting - Flat lay of a small mound of all-purpose flour, a heap of granulated sugar, a small pile of light brown sugar, a few tablespoons of natural cocoa powder neatly arranged, one large brown egg with a clean shell, a small white bowl filled with whole milk, a small white bowl containing white vinegar, a small white bowl with vivid red gel food coloring, a small white bowl of melted unsalted butter, a small white bowl of neutral cooking oil, and a tiny white bowl with amber vanilla extract, all placed in perfect symmetry on simple white ceramic dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Whole milk: Acidified with vinegar, this mimics buttermilk, tenderizing the cupcakes and reacting with baking soda for lift.
  • White vinegar: Helps activate the baking soda and intensifies the cake’s tender crumb.
  • Red gel food coloring: Provides vibrant red color without thinning the batter; I recommend brands like Americolor for true boldness.
  • All-purpose flour: Gives cupcake structure; I don’t recommend substituting with cake flour here as you want sturdiness along with softness.
  • Granulated sugar & light brown sugar: Brown sugar adds moisture and a subtle caramel depth to the sweetness.
  • Natural cocoa powder: Just the right amount to evoke that classic red velvet chocolate hint without overpowering.
  • Baking soda: Reacts with the vinegar-milk mixture to provide rise.
  • Salt: Balances sweetness, enhancing the flavors.
  • Unsalted butter (melted): Boosts richness and tender crumb.
  • Neutral cooking oil: Adds moisture and prevents dryness — I love avocado oil but any mild oil like canola works fine.
  • Large egg: Binds ingredients and adds structure; room temperature eggs blend better.
  • Vanilla extract: Adds a warm, sweet depth to round out the flavor.
  • Ermine frosting: The cupcakes’ perfect partner — frosting that’s fluffy, elegant, and less sweet than cream cheese options.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this recipe leaves plenty of room for your own spin. Whether you prefer a richer cocoa flavor or a frosting twist, it’s easy to adapt. Here are a few personal tweaks and variations I’ve tried and loved.

  • Variation: Sometimes I swap the vanilla for almond extract for a nutty undertone that pairs beautifully with the red velvet flavor.
  • Frosting Switch: Though I adore ermine frosting, I’ve also topped these with chocolate cream cheese frosting for a more indulgent treat — both ways are winners!
  • Dietary Modification: If you need gluten-free, I recommend trying a trusted gluten-free flour blend but keep the liquids and leavening balanced to maintain structure.

Step-by-Step: How I Make Red Velvet Cupcakes with Ermine Frosting Recipe

Step 1: Prep Your Wet Ingredients

Start by combining whole milk, white vinegar, and your red gel food coloring in a large measuring cup or bowl. Stir this mixture gently and set it aside. This acidic milk is going to tenderize the cupcake crumb and react with the baking soda to give you that lovely lift. Pro tip: Make sure your vinegar is white — it’s tasteless and won’t alter the cupcake flavor.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together all-purpose flour, granulated sugar, light brown sugar, cocoa powder, baking soda, and salt until everything is evenly distributed. I like to whisk things well here to avoid clumps, which helps your batter blend smoothly later.

Step 3: Add Fats and Eggs

Pour in the melted unsalted butter and neutral oil, stirring until the mixture looks thick but combined. Then add in your room temperature egg and vanilla extract, mixing until fully incorporated. Using room temperature eggs is key here — it keeps the batter smooth and prevents curdling.

Step 4: Incorporate the Milk Mixture

Slowly pour the milk, vinegar, and red food coloring mixture into the wet-dry mix, stirring gently until the batter is smooth and uniform in color. Don’t overmix it — once the last streak disappears, you’re good to go. This is the moment your batter turns into that gorgeous red velvet hue you’re looking for.

Step 5: Fill Cupcake Liners & Bake

Line a 12-cavity cupcake pan with paper liners and fill each about two-thirds full with batter. Be careful not to overfill — overfull cupcakes tend to collapse or crack. If you have leftover batter, bake those separately or discard. Bake in your preheated 350°F (175°C) oven for 17 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs, but not wet batter.

Step 6: Cool & Frost

Let the cupcakes cool in the pan for about 10 minutes to set, then transfer them to a wire rack to cool completely before frosting with your luscious batch of ermine frosting. If you frost too early, the frosting can melt and slide off — patience is definitely a virtue here!

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Pro Tips for Making Red Velvet Cupcakes with Ermine Frosting Recipe

  • Use Gel Food Coloring: I’ve found that gel colors give a richer red and don’t water down your batter like liquid food coloring can.
  • Don’t Overfill the Cupcake Liners: This helps keep those gorgeous domed tops and prevents collapse.
  • Be Patient Cooling Before Frosting: Ermine frosting is delicate and will melt if applied to warm cupcakes — I always cool completely for the best results.
  • Mix Ingredients Just Until Combined: Overmixing can make cupcakes dense; I like to stir gently for a tender crumb every time.

How to Serve Red Velvet Cupcakes with Ermine Frosting Recipe

Red Velvet Cupcakes with Ermine Frosting, best red velvet cupcakes, vintage frosting recipes, soft tender cupcakes, homemade ermine frosting - The image shows a close-up of several red velvet cupcakes with three main parts: a red cake base in a red and white paper liner, topped with a thick swirl of creamy white frosting that has smooth, soft peaks. The cupcakes sit on a light wooden surface with blurred cupcakes and a white plate in the background. The frosting has a smooth, slightly fluffy texture that contrasts with the dense, moist-looking red cake. The photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep garnishes simple — a light sprinkle of cocoa powder or finely chopped toasted pecans on top of the frosting adds a lovely texture and contrast. When I’m feeling fancy, edible gold leaf or a few fresh raspberries make these cupcakes look stunning for special occasions without overpowering the flavors.

Side Dishes

These cupcakes pair perfectly with a cup of strong coffee or a warm chai latte — the spiced tea really complements that subtle chocolate flavor. For a party, I love offering fresh berries or a simple fruit salad on the side to cut through the richness.

Creative Ways to Present

For birthdays or festive gatherings, I’ve arranged these cupcakes in decorative tiered stands and added a few sprigs of fresh mint and edible flowers around them. Wrapping the cupcake liners with pretty ribbon or baking them in colorful liners also amps up the presentation with minimal effort.

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container at room temperature for up to two days. The ermine frosting holds up beautifully and doesn’t get too hard or sticky like some frostings can. If your kitchen’s warm, refrigerate them, but bring to room temperature before serving for the best texture.

Freezing

I’ve had great success freezing unfrosted cupcakes in a single layer on a baking sheet first, then transferring to a sealed container or freezer bag. When ready to enjoy, just thaw overnight in the fridge, then bring to room temp. The ermine frosting can be frozen as well but I recommend frosting fresh for ultimate texture.

Reheating

If you want to warm up a leftover cupcake, a quick 10-second zap in the microwave is enough to soften the crumb without melting the frosting too much. Just watch carefully so you don’t end up with a hot, ooey-gooey cupcake—because as good as that sounds, sometimes it’s just messy!

FAQs

  1. Can I use cake flour instead of all-purpose flour for this recipe?

    For this Red Velvet Cupcakes with Ermine Frosting Recipe, I don’t recommend substituting cake flour. Cake flour tends to produce a softer but too delicate cupcake that won’t hold the domed shape well. The all-purpose flour gives the perfect balance of structure and tenderness.

  2. What is ermine frosting and why use it instead of cream cheese?

    Ermine frosting is an old-fashioned cooked flour and butter frosting that’s fluffy, less sweet, and lighter than cream cheese frosting. It pairs beautifully with red velvet cupcakes because it doesn’t overpower the cocoa flavor and adds a silky, vintage charm that’s hard to beat.

  3. How do I get the cupcakes to be perfectly domed?

    Filling your cupcake liners about two-thirds full and avoiding overmixing the batter are key. Also, avoid opening the oven door too early while baking to prevent collapse — patience definitely pays off here!

  4. Can I make these cupcakes vegan or gluten-free?

    You can try gluten-free all-purpose flour blends for a gluten-free version, but it may slightly change texture. For vegan, you’d need to substitute the egg, butter, and milk with plant-based alternatives and a flax or chia egg — but keep in mind the texture and rise might differ. I haven’t tested those variations yet in this exact recipe.

Final Thoughts

This Red Velvet Cupcakes with Ermine Frosting Recipe holds a special place in my baking repertoire because it balances tradition with foolproof technique. It’s the kind of recipe I turn to when I want to impress friends or just treat myself to something extraordinary that’s not complicated. I hope you give it a go and enjoy the process and the incredible results as much as I do — these cupcakes will definitely become a much-loved staple in your kitchen too!

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Red Velvet Cupcakes with Ermine Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 40 reviews
  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 17 minutes
  • Total Time: 47 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

These Red Velvet Cupcakes are soft, sturdy, and perfectly domed, featuring a classic red color and a rich, balanced cocoa flavor. They are baked to perfection and topped with traditional Ermine frosting or your choice of other delicious frostings.

Ingredients

Liquid Ingredients

  • ¾ cup whole milk
  • 2 teaspoons white vinegar
  • ¾ teaspoon red gel food coloring (Americolor “red red” or “super red”)
  • 4 Tablespoons unsalted butter, melted
  • ¼ cup neutral cooking oil (avocado, canola, or vegetable oil)
  • 1 large egg, room temperature
  • 1 ½ teaspoons vanilla extract

Dry Ingredients

  • 1 ¼ cups all-purpose flour
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, firmly packed
  • 2 Tablespoons natural cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt

Frosting

  • 1 batch Ermine frosting (traditional red velvet frosting) or alternative frostings like cream cheese frosting, chocolate cream cheese frosting, Swiss meringue buttercream, or American buttercream

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 12-cup cupcake tin with paper liners. Set aside.
  2. Make Milk Mixture: In a large measuring cup, combine whole milk, white vinegar, and red gel food coloring. Stir together and set aside to let the vinegar slightly curdle the milk.
  3. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, light brown sugar, cocoa powder, baking soda, and salt until well combined.
  4. Add Fats: Pour in the melted unsalted butter and neutral cooking oil to the dry ingredients and stir well until the mixture is thick and evenly combined.
  5. Add Egg and Vanilla: Add the large egg and vanilla extract to the mixture, stirring until fully incorporated.
  6. Combine Wet and Dry: Gradually add the milk mixture into the batter, stirring continuously until all ingredients are combined into a smooth batter.
  7. Fill Cupcake Liners: Fill each cupcake liner about two-thirds full with the batter. Do not overfill to prevent cupcakes from collapsing. Bake any leftover batter separately or discard.
  8. Bake: Bake in the preheated oven for 17 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs but not wet batter.
  9. Cool: Allow cupcakes to cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely before frosting.
  10. Frost: Once cupcakes are completely cooled, frost with Ermine frosting or your preferred frosting choice.

Notes

  • Ermine frosting is the traditional frosting for red velvet and provides a classic texture and flavor.
  • Other frosting options include cream cheese frosting, chocolate cream cheese frosting, Swiss meringue buttercream, and American buttercream for varied flavors and textures.
  • Do not substitute all-purpose flour with cake flour to maintain the cupcake’s structure and texture.
  • Avoid overfilling cupcake liners to prevent collapsing during baking.
  • Use room temperature egg to help with batter consistency and rise.
  • If you don’t have avocado oil, canola or vegetable oil are suitable alternatives.
  • Ensure the cupcakes cool completely before frosting to prevent the frosting from melting.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 250 kcal
  • Sugar: 20 g
  • Sodium: 150 mg
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 35 mg

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