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Red Velvet Cupcakes with Ermine Frosting Recipe

ByCaroline
Jump to Recipe· 4.9 from 35 reviews

If you’ve ever craved that perfect, tender, and just a little nostalgic cupcake, you’re going to fall head over heels for this Red Velvet Cupcakes with Ermine Frosting Recipe. I’m serious — these cupcakes have that soft crumb we all adore, with a sturdy dome that’s just right, topped with a classic, silky-smooth ermine frosting that’s totally different from the usual cream cheese swirl. Stick with me, and I’ll walk you through exactly how to nail these beauties every time.

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Why This Recipe Works

  • Perfect Texture: The balance of melted butter and oil keeps the cupcakes soft yet sturdy enough to hold that domed shape.
  • Classic Red Velvet Flavor: A touch of cocoa and red gel food coloring gives that signature, rich hue and subtle chocolatey note.
  • Ermine Frosting Magic: Unlike cream cheese frosting, this old-school butter-based frosting is silky, light, and just the right sweetness to complement the cupcakes.
  • Reliable Method: Clear instructions, from mixing to baking, help you avoid common pitfalls like collapsing cupcakes or too-dense crumb.
Red Velvet Cupcakes with Ermine Frosting, best red velvet cupcake recipe, homemade red velvet cupcakes, fluffy red velvet cupcakes, elegant frosting for cupcakes - 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 here plays its part to create the ideal Red Velvet Cupcakes with Ermine Frosting Recipe. From the milk and vinegar combo that gives you a tender crumb, to the cocoa powder that tweaks the flavor just right — none are interchangeable if you want the authentic result.

Red Velvet Cupcakes with Ermine Frosting, best red velvet cupcake recipe, homemade red velvet cupcakes, fluffy red velvet cupcakes, elegant frosting for cupcakes - 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: Creates a smooth batter and activates the vinegar for that perfect tang.
  • White vinegar: Reacts with the baking soda to help cupcakes rise beautifully and adds a subtle tang.
  • Red gel food coloring: I love Americolor’s “red red” or “super red”—they pack serious color without watering down the batter.
  • All-purpose flour: Gives just the right structure; I don’t recommend subbing cake flour because you’ll lose that sturdy dome.
  • Granulated sugar & light brown sugar: The combo balances sweetness and moistness, plus the brown sugar adds a slight depth.
  • Natural cocoa powder: Adds the classic red velvet chocolate hint without overpowering.
  • Baking soda: Reacts with vinegar to help rise and make cupcakes fluffy.
  • Salt: Enhances flavor and balances sweetness.
  • Unsalted butter: Melted to blend smoothly, adding richness.
  • Neutral cooking oil: Avocado oil is my favorite for a clean taste, but canola or vegetable oil works too.
  • Large egg: Adds moisture and binds the batter together, room temperature is best for even mixing.
  • Vanilla extract: Pulls all the flavors together with a warming note.
  • Ermine frosting: This traditional frosting is the star topping – click the recipe below or scroll to notes for alternatives.
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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.

Make It Your Way

The best part about baking cupcakes is that once you’ve nailed the basics, you can have fun making them your own. I like to tweak this Red Velvet Cupcakes with Ermine Frosting Recipe depending on the occasion or dietary needs—it’s all about what feels right for you.

  • Variation: I’ve swapped the red gel food coloring for natural beet powder once, which gave a muted color but was fantastic if you prefer low additives.
  • Dietary Modifications: For a dairy-free twist, try using a plant-based milk and vegan butter alternative, though I haven’t tested this recipe extensively for that.
  • Flavor Enhancements: Occasionally, I add a hint of espresso powder to deepen that cocoa flavor—totally optional but delicious if you’re a mocha fan.

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

Step 1: Prep Your Ingredients and Oven

Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners—this makes clean-up a breeze and keeps the cupcakes from sticking. In a large measuring cup, combine your milk, white vinegar, and red gel food coloring, then stir and set aside. This mixture is your “buttermilk” base and the key to those tender, red-tinged cupcakes.

Step 2: Mix Dry Ingredients

In a big bowl, whisk together the flour, sugars (both light brown and granulated), cocoa powder, baking soda, and salt. Whisking is essential here to evenly distribute the baking soda and cocoa, so your cupcakes bake uniformly without any bitter pockets. It also helps the sugars blend well for consistent sweetness.

Step 3: Add Butter, Oil, Egg, and Vanilla

Pour in the melted butter and neutral oil first, then stir well until combined. The batter will be thick at this point, which is exactly what you want. Next, add the egg and vanilla extract and mix until smooth. If your egg is room temperature, it incorporates more evenly, so avoid straight-from-the-fridge eggs here.

Step 4: Combine with Milk Mixture & Fill Cups

Slowly add the red milk mixture to the batter, stirring gently until everything is smoothly combined—no lumps please! Use a spoon or ice cream scoop to fill cupcake liners about two-thirds full. Avoid overfilling to prevent sinking or overflowing. Any leftover batter? Either bake in a separate tin or discard to maintain perfect cupcake shape.

Step 5: Bake and Cool

Bake your cupcakes for about 17 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs (but definitely no wet batter). Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—this step is crucial before frosting, or the ermine silkiness will melt away.

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Tips from My Kitchen

  • Measure Flour Properly: Fluff, spoon into measuring cup, then level off for the correct amount; too much flour can dry out your cupcakes.
  • Don’t Overmix: Stir batter until just combined; overmixing can lead to dense cupcakes.
  • Use Gel Coloring: Avoid liquid food coloring—it dilutes the batter and mutes the cupcake’s domed shape and texture.
  • Cool Completely: Be patient and wait until cupcakes are fully cool before frosting; ermine frosting melts quickly when applied to warm cupcakes.

How to Serve Red Velvet Cupcakes with Ermine Frosting Recipe

Red Velvet Cupcakes with Ermine Frosting, best red velvet cupcake recipe, homemade red velvet cupcakes, fluffy red velvet cupcakes, elegant frosting for cupcakes - 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 love topping my red velvet cupcakes with a light sprinkle of finely chopped pecans or just a dusting of cocoa powder for a subtle accent that doesn’t compete with the frosting’s delicate sweetness. Sometimes, I’ll add a few fresh berries on top—like raspberries—to introduce a fresh, tart contrast that’s stunning both visually and in flavor.

Side Dishes

These cupcakes pair nicely with a cup of rich coffee or a glass of cold milk when you want to keep things classic. For a party, I’ve served them alongside fresh fruit platters or simple whipped cream to elevate the dessert spread without overshadowing the cupcakes.

Creative Ways to Present

For birthdays or holidays, I’ve piped the ermine frosting into pretty rosettes and added edible glitter or heart-shaped sprinkles to make them feel extra special. If you’re up for a fun presentation, serve them in colorful cupcake wrappers or stack them in a tiered display ring – they look stunning as a centerpiece!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cupcakes in an airtight container in the fridge, especially because of the ermine frosting which is perishable. They stay fresh for about 3 days this way—just bring them to room temp before serving for soft, tender bites.

Freezing

I’ve had good luck freezing unfrosted cupcakes individually wrapped in plastic wrap, then popped in a zip-top bag. Thaw overnight in the fridge, then frost fresh to maintain the best texture and flavor. Freezing after frosting is tricky since the ermine can separate on thawing.

Reheating

If you want to revive chilled cupcakes, let them sit at room temperature for about 30 minutes. Avoid microwaving as it can make the crumb gummy and the frosting melt. A gentle warming in a low oven (about 300°F for 5–7 minutes) works if you’re careful.

FAQs

  1. What is ermine frosting, and how is it different from cream cheese frosting?

    Ermine frosting is a classic, cooked flour and milk base frosting whipped with butter and sugar, resulting in a smooth, light, and less sweet frosting compared to cream cheese frosting. It’s traditional for red velvet cake and has a fluffy texture that melts in your mouth without the tang of cream cheese.

  2. Can I make these cupcakes without red food coloring?

    You can omit the red gel food coloring, but your cupcakes will have a more cocoa-brown hue instead of that signature red. Using gel food coloring is best because it doesn’t change the batter consistency like liquid food coloring can, so the cupcake texture stays perfect.

  3. Why do my red velvet cupcakes sink in the middle?

    This usually happens from overfilling cupcake liners or underbaking. Make sure to fill them only two-thirds full and test with a toothpick at 17 minutes—if it comes out clean or with moist crumbs, they’re done. Also, avoid opening the oven door during baking which can cause temperature drops.

  4. Can I substitute cake flour in this Red Velvet Cupcakes with Ermine Frosting Recipe?

    I don’t recommend substituting cake flour here because all-purpose flour provides the sturdy structure needed for that domed cupcake. Using cake flour may result in cupcakes that are too soft and saggy.

  5. How do I store cupcakes with ermine frosting?

    Store cupcakes in an airtight container in the refrigerator to keep the frosting fresh, preferably for up to 3 days. Let them come to room temperature before eating for the best texture and flavor.

Final Thoughts

I have a soft spot for red velvet cupcakes, but this Red Velvet Cupcakes with Ermine Frosting Recipe holds a special place because it captures that old-fashioned charm without any fuss. Once you try making them, you’ll find it’s actually pretty straightforward—and the result is a crowd-pleaser every time. So grab your ingredients, invite a friend for coffee, and bake up a batch you’ll want to share again and again. Trust me, you’ll thank me later!

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Red Velvet Cupcakes with Ermine Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 35 reviews
  • Author: Caroline
  • Prep Time: 30 minutes
  • Cook Time: 17 minutes
  • Total Time: 47 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Red Velvet Cupcakes are soft, sturdy, and feature beautifully domed tops. Perfectly balanced with a subtle cocoa flavor and vibrant red color, they pair wonderfully with traditional Ermine frosting or your favorite frosting alternative.

Ingredients

Liquid Ingredients

  • ¾ cup whole milk
  • 2 teaspoons white vinegar
  • ¾ teaspoon red gel food coloring
  • 4 Tablespoons unsalted butter, melted
  • ¼ cup neutral cooking oil
  • 1 large egg
  • 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

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 12-count cupcake tin with paper liners. Set aside.
  2. Mix milk, vinegar, and food coloring: In a large measuring cup, combine the whole milk, white vinegar, and red gel food coloring. Stir gently and set the mixture aside to curdle slightly, creating a buttermilk substitute with vibrant color.
  3. Combine dry ingredients: In a separate large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, cocoa powder, baking soda, and salt until well combined to ensure even distribution of ingredients.
  4. Add fats to dry mix: Pour in the melted unsalted butter and neutral cooking oil to the dry ingredients and stir thoroughly until the mixture becomes thick and evenly combined.
  5. Incorporate egg and vanilla: Add the large egg and vanilla extract to the batter and mix until fully incorporated, creating a smooth mixture.
  6. Add milk mixture: Gradually pour in the milk, vinegar, and food coloring mixture, stirring continuously until the batter is smooth and well blended without lumps.
  7. Fill cupcake liners: Spoon the batter into the cupcake liners, filling each about two-thirds full. Avoid overfilling to prevent collapse during baking. Any leftover batter can be discarded or baked separately.
  8. Bake cupcakes: Place the cupcake tin in the preheated oven and bake for 17 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with moist crumbs.
  9. Cool cupcakes: Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
  10. Frost cupcakes: Once completely cool, frost the cupcakes with a batch of Ermine frosting or your preferred frosting alternative.

Notes

  • Ermine frosting is the classic frosting for red velvet cupcakes, providing a light and silky texture.
  • You can substitute with cream cheese frosting, chocolate cream cheese frosting, Swiss meringue buttercream, or American buttercream according to your taste preference.
  • Use gel food coloring for a vibrant color without altering the batter’s consistency.
  • Room temperature eggs help the batter mix more evenly.
  • Filling the liners two-thirds full helps create domed cupcakes without collapse.
  • Let cupcakes cool completely before frosting to avoid melting your frosting.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 250 kcal
  • Sugar: 20 g
  • Sodium: 120 mg
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 40 mg

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