Red Velvet Cupcakes with Ermine Frosting Recipe

ByAmanda
Jump to Recipe· 4.6 from 4 reviews

If you’re on the hunt for a truly special treat, let me introduce you to my favorite Red Velvet Cupcakes with Ermine Frosting Recipe. These aren’t your average cupcakes—they come out soft and sturdy with just the right amount of dome, topped with a silky old-fashioned Ermine frosting that’s light and not-too-sweet. If you’ve tried red velvet cupcakes before and felt something was missing, this recipe just might be your new go-to. Stick around because I’m sharing all my best tips to help you make these perfectly every single time.

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Why This Recipe Works

  • Perfect Texture: The balance of butter and oil creates cupcakes that are soft but hold their shape beautifully.
  • Vibrant Color: Using gel food coloring ensures the classic deep red without affecting the batter’s consistency.
  • Classic Frosting: Ermine frosting is silky and light, offering a nostalgic twist that pairs perfectly with red velvet.
  • Simple Ingredients: This recipe relies on pantry staples with no tricky substitutions, making it foolproof.
Red Velvet Cupcakes with Ermine Frosting, red velvet cupcake recipe, homemade red velvet cupcakes, elegant cupcake frosting, classic 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 role in that perfect texture and flavor you want from a red velvet cupcake. I recommend sticking to the suggested ingredients for the best outcome, especially the use of all-purpose flour—it gives just the right crumb.

Red Velvet Cupcakes with Ermine Frosting, red velvet cupcake recipe, homemade red velvet cupcakes, elegant cupcake frosting, classic 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: The base for your buttermilk substitute, adding richness and moisture.
  • White vinegar: Reacts with baking soda for lift, plus it tenderizes the crumb.
  • Gel food coloring: Provides that classic vibrant red without diluting batter.
  • All-purpose flour: Ideal for cupcakes with sturdy, domed tops—cake flour tends to be too soft here.
  • Granulated sugar: Sweetens while helping create fine crumb and moist texture.
  • Light brown sugar: Adds subtle depth and chewiness through its molasses content.
  • Natural cocoa powder: Gives red velvet its gentle chocolate undertone.
  • Baking soda: Leavens and lifts the cupcakes.
  • Salt: Balances sweetness and enhances flavors.
  • Unsalted butter: Adds flavor and tenderness; melted for easy mixing.
  • Neutral cooking oil: Keeps cupcakes moist; avocado oil is my personal favorite for a mild taste.
  • Large egg: Binds ingredients and provides structure.
  • Vanilla extract: Rounds out the flavor with warmth and sweetness.
  • Ermine frosting: The crowning glory—a silky boiled-flour frosting that’s lighter than cream cheese frosting but just as flavorful.
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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 playing with this Red Velvet Cupcakes with Ermine Frosting Recipe to suit different occasions or tastes. You can easily make these your own by adjusting frosting flavors or adding mix-ins. Don’t be shy about making it yours!

  • Chocolate Lovers: Adding a tablespoon of espresso powder to the batter magnifies the cocoa flavor without bitterness—I did this once for a birthday and the crowd went wild.
  • Frosting Swap: While Ermine frosting is my darling for tradition, swapping in cream cheese frosting ups the tang and richness if you prefer.
  • Vegan Adaptation: Try using plant-based milk with vinegar and a flax egg as replacements, though texture may vary slightly; I haven’t perfected this yet but find it promising.
  • Seasonal Fun: Add pumpkin puree and cinnamon for a fall twist, turning these cupcakes into a festive indulgence.

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

Step 1: Prep Your Ingredients and Pan

First off, preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with paper liners because these protect your cupcakes and help with even baking. You want everything ready before you mix so you don’t lose time or heat in the oven. This little prep step really makes a difference!

Step 2: Make Your “Buttermilk” Milk Mixture

In a large measuring cup, combine the whole milk, white vinegar, and red gel food coloring. Stir this together and set aside. This mix is like your homemade buttermilk with a pop of red color, and letting it sit for a minute lets the vinegar start doing its tenderizing magic.

Step 3: Whisk Dry Ingredients

Grab a large bowl and whisk together the all-purpose flour, granulated and brown sugars, cocoa powder, baking soda, and salt. Make sure everything is thoroughly combined so each cupcake gets a consistent lift and flavor.

Step 4: Add Butter, Oil, Egg & Vanilla

Now stir in the melted butter and neutral oil until the batter is thick but uniform. Then, crack in the egg and pour in the vanilla extract. Stir well until it’s all nicely combined without streaks. Using melted butter plus oil keeps the crumb tender without being greasy.

Step 5: Combine Wet Milk Mixture with Dry

Gradually pour the milk mixture into the batter and stir until smooth. This part requires a gentle hand—you want a homogeneous batter but avoid overmixing, or your cupcakes can turn out tough. Mix just until there are no streaks left.

Step 6: Fill Cups and Bake

Fill each lined cupcake cup about two-thirds full—resisting the urge to overfill is key because overfilled cupcakes tend to collapse after baking. I usually have a small bit of leftover batter; I bake those in a smaller pan or just discard if I don’t want extra cupcakes. Bake for 17 minutes or until a toothpick poked in the center comes out clean or with just moist crumbs. Let them cool in the pan for 10 minutes before transferring to a wire rack.

Step 7: Frost with Classic Ermine Frosting

Once cupcakes are completely cool, grab your homemade Ermine frosting and spread or pipe it on generously. It’s light, silky, and less sweet than cream cheese frosting, which means it lets the cupcake flavor shine.

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Pro Tips for Making Red Velvet Cupcakes with Ermine Frosting Recipe

  • Use Gel Food Coloring: I learned early on that liquid food color dilutes the batter; gel is your friend for vivid, even color.
  • Don’t Overmix: Overworking the batter can make cupcakes dense—mix just until streak-free for light crumb.
  • Melt Butter Correctly: Melted butter should be slightly cooled before adding so you don’t cook the egg or affect leavening.
  • Cool Before Frosting: Patience here pays off—warm cupcakes will melt your Ermine frosting into a sad puddle.

How to Serve Red Velvet Cupcakes with Ermine Frosting Recipe

Red Velvet Cupcakes with Ermine Frosting, red velvet cupcake recipe, homemade red velvet cupcakes, elegant cupcake frosting, classic 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 love topping these cupcakes with just a few simple garnishes: a light dusting of cocoa powder or a few chocolate shavings adds a sophisticated touch without overwhelming the frosting’s flavor. Sometimes I add a small sprinkle of toasted pecans or even a single fresh raspberry for color and a slight crunch—little details like this always impress guests.

Side Dishes

These cupcakes pair beautifully with a simple cup of coffee or a glass of cold milk. For more festive gatherings, I like serving them alongside fresh fruit platters or creamy mascarpone dip spiked with a hint of vanilla. The lightness of the Ermine frosting balances the richness of these sides perfectly.

Creative Ways to Present

For birthdays or bridal showers, I’ve arranged these cupcakes on multi-tiered stands with little tags labeling the flavors. Wrapping each cupcake with mini paper collars and tying with twine adds a charming rustic feel. Another fun idea is piping the Ermine frosting with a star tip and adding edible gold flakes for a touch of glam—almost too pretty to eat!

Make Ahead and Storage

Storing Leftovers

Once frosted, store the cupcakes in an airtight container in the fridge. I like to bring them to room temperature before serving so the frosting is soft and the cupcake feels fresh. They stay great for about 3-4 days this way.

Freezing

If you want to bake ahead, you can freeze the unfrosted cupcakes (cool completely first), wrapped tightly in plastic wrap and placed in freezer bags. When ready to serve, thaw overnight in the fridge, then frost fresh. I don’t recommend freezing the frosted cupcakes because the Ermine frosting texture changes upon thawing.

Reheating

I gently warm leftover cupcakes (without frosting) in the microwave for 10–15 seconds; this revives that fresh-baked warmth without drying them out. After warming, add frosting if you have any stored separately.

FAQs

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

    Ermine frosting is an old-fashioned boiled flour and sugar frosting that’s fluffy, silky, and less sweet than cream cheese frosting. It has a neutral but rich flavor that complements red velvet perfectly without the tang or density you get from cream cheese. It’s a bit lighter and melts in your mouth.

  2. Can I substitute cake flour for all-purpose flour in this recipe?

    I don’t recommend substituting cake flour here because this recipe depends on the sturdier structure that all-purpose flour provides. Cake flour tends to produce a more fragile cupcake that can collapse or lose its domed shape.

  3. How do I get my red velvet cupcakes really red?

    Using gel food coloring is key. It provides vibrant color without diluting the batter like liquid food coloring can. I personally use Americolor “red red” or “super red” for the best results.

  4. What’s the best way to avoid cupcakes collapsing after baking?

    Don’t overfill your cupcake liners—fill them only about two-thirds full. Also, be sure to measure ingredients accurately and avoid overmixing the batter which can create a dense crumb prone to sinking.

Final Thoughts

This Red Velvet Cupcakes with Ermine Frosting Recipe holds a special place in my heart because it captures that nostalgic, comforting vibe of classic southern baking but with an ease and reliability that’s perfect for any home baker. I’m confident you’ll find it as rewarding to make (and eat!) as I do. Give it a try, and I promise you’ll be reaching for this recipe whenever you want a cupcake that feels truly special without fuss.

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Red Velvet Cupcakes with Ermine Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 4 reviews
  • Author: Amanda
  • Prep Time: 30 minutes
  • Cook Time: 17 minutes
  • Total Time: 47 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Soft, sturdy, and domed red velvet cupcakes featuring a classic red hue and tender crumb, perfect for any celebration or dessert craving. These cupcakes are made with buttermilk, natural cocoa powder, and a hint of vanilla, paired traditionally with Ermine frosting or other creamy frostings.

Ingredients

Wet Ingredients

  • 3/4 cup whole milk
  • 2 teaspoons white vinegar
  • 3/4 teaspoon red gel food coloring
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup neutral cooking oil
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract

Dry Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, firmly packed
  • 2 tablespoons natural cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt

Frosting

  • 1 batch Ermine frosting

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 12-count cupcake pan with paper liners.
  2. Prepare Milk Mixture: In a large measuring cup, combine the whole milk, white vinegar, and red gel food coloring, stir thoroughly and set aside to allow the vinegar to slightly curdle the milk, creating buttermilk.
  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 evenly combined.
  4. Add Fats: Stir in the melted unsalted butter and neutral cooking oil into the dry ingredients until the mixture becomes thick and well incorporated.
  5. Add Egg and Vanilla: Add the large egg and vanilla extract to the batter and stir until fully combined.
  6. Incorporate Milk Mixture: Gradually add the prepared milk mixture into the batter and stir until smooth and fully combined.
  7. Fill Cupcake Liners: Spoon the batter into the cupcake liners filling each about two-thirds full, avoiding overfilling to prevent collapsing.
  8. Bake: Place the cupcake pan into the preheated oven and bake for 17 minutes or until a toothpick inserted into the center of a cupcake comes out clean or with moist crumbs but no wet batter.
  9. Cool: Allow the cupcakes to cool for 10 minutes in the pan and then transfer them to a wire rack to cool completely before frosting.
  10. Frost: Once cooled, frost the cupcakes with your choice of Ermine frosting or any other recommended frosting.

Notes

  • Ermine frosting is the traditional frosting used with red velvet cupcakes and cakes.
  • Alternative frosting options include cream cheese frosting, chocolate cream cheese frosting, Swiss meringue buttercream, and American buttercream.
  • Use gel food coloring for the most vibrant color without thinning the batter.
  • If you have leftover batter, bake it separately but do not overfill cupcake liners to avoid collapsing.
  • Allow cupcakes to cool completely before frosting to prevent melting the frosting.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320 kcal
  • Sugar: 25 g
  • Sodium: 180 mg
  • Fat: 15 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 45 mg

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