Red Velvet Cupcakes with Ermine Frosting Recipe

ByTaylor
Jump to Recipe· 4.9 from 9 reviews

If you’re on the hunt for a truly classic and luscious dessert, then you’ll absolutely adore this Red Velvet Cupcakes with Ermine Frosting Recipe. These cupcakes are soft, yet sturdy, with that perfect domed top that makes you feel like a pro baker every time. And the ermine frosting? It’s buttery and silky, but so much lighter than your usual cream cheese frosting, giving these cupcakes a wonderfully delicate finish. Stick around—I’m sharing my personal tips and tricks so you get that perfect texture and flavor every time you bake these gems.

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Why This Recipe Works

  • Perfect Texture: The combination of melted butter and oil gives the cupcakes both tenderness and moisture without collapsing.
  • Rich Red Color: Using gel food coloring creates a vibrant red without adding extra liquid that could mess up the batter’s consistency.
  • Classic Ermine Frosting: This old-school frosting is silky, lightly sweetened, and complements the cake’s cocoa notes better than heavier frostings.
  • Domed Cupcake Tops: With my baking tips, you’ll get those bakery-style rounded tops that look stunning and hold the frosting beautifully.
Red Velvet Cupcakes with Ermine Frosting, classic red velvet cupcakes, homemade ermin frosting, moist red velvet cupcakes, easy festive cupcake recipe - 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

This Red Velvet Cupcakes with Ermine Frosting Recipe uses straightforward, real-deal ingredients that work harmoniously. Each component plays a key role for texture, flavor, and that signature red hue you expect—but don’t be tempted to swap the flour or cocoa powder for something else if you want the perfect consistency.

Red Velvet Cupcakes with Ermine Frosting, classic red velvet cupcakes, homemade ermin frosting, moist red velvet cupcakes, easy festive cupcake recipe - 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: This is the base for that tangy buttermilk effect when combined with vinegar, giving the cupcakes a soft crumb and subtle tang.
  • White vinegar: Reacts with baking soda to create lift and tenderness.
  • Red gel food coloring: Gel works best because it provides vibrant color without altering the batter’s liquid balance.
  • All-purpose flour: Gives you sturdy yet soft cupcakes; cake flour tends to make them too fragile for this recipe.
  • Granulated sugar and light brown sugar: The combination lends sweetness and a subtle molasses depth.
  • Natural cocoa powder: Just a hint of cocoa balances the sweetness and adds richness.
  • Baking soda and salt: Essential for the rise and flavor balance.
  • Unsalted butter and neutral oil: Butter adds flavor, oil keeps cupcakes moist—using both gives you the best of both worlds.
  • Egg: Adds structure and richness.
  • Vanilla extract: Rounds out flavors beautifully.
  • Ermine frosting: Classic, light, and silky, providing the perfect contrast to the rich red velvet cupcake.
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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 making this Red Velvet Cupcakes with Ermine Frosting Recipe just as is because it hits all the right notes. But I’ve also tried a few little twists here and there depending on the occasion or who’s eating them. Feel free to play around—baking should be fun, right?

  • Try Cream Cheese Frosting: If you like a tangier, creamier finish, swapping the ermine frosting for cream cheese frosting works beautifully—especially if you love the traditional red velvet flavor combo.
  • Adjust the Red Color: For a deeper or lighter red, just tweak your gel coloring a bit. I find “red red” from Americolor gives the perfect pop every time.
  • Dairy-Free Version: Substituting the milk with a nut milk and replacing butter with vegan butter can work, though the texture will change slightly.
  • Smaller or Larger Cupcakes: You can make minis or jumbo sizes, but be sure to adjust the baking time accordingly—shorter for minis, longer for bigger cupcakes.

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-count cupcake tin with paper liners—this keeps your cupcakes from sticking and helps them keep their shape while baking. Then, mix the milk, white vinegar, and red gel food coloring in a large measuring cup and set aside. This little combo is your “buttermilk” here, and it gives red velvet its signature flavor and acidity.

Step 2: Mix Your Dry Ingredients Together

In a large bowl, whisk together your all-purpose flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt. This ensures everything’s evenly combined and prevents lumps. I like to sift the cocoa powder for this step—it helps keep the batter super smooth.

Step 3: Add Fats and Eggs

Add the melted unsalted butter and your neutral oil (avocado oil is my go-to for its mild flavor). Stir these fats into your dry mix until just combined—the batter will feel pretty thick here, which is perfect. Then, add the egg and vanilla extract and stir again until combined. This step builds the structure for your cupcakes.

Step 4: Incorporate Milk Mixture and Fill Your Liners

Gradually pour the red milk mixture into the bowl while stirring. Make sure the batter is fully incorporated and smooth but don’t over-mix—over mixing can make your cupcakes dense. Use an ice cream scoop or spoon to fill each cupcake liner about two-thirds full—fill too much and your cupcakes might collapse after baking. If you have leftover batter, bake it separately or discard it; that little tip saved me from soggy cupcakes more than once!

Step 5: Bake and Cool

Bake for about 17 minutes, and do a toothpick test near the end—insert it in the center, and it should come out clean or with a few moist crumbs, but not wet batter. Let the cupcakes cool for 10 minutes in the pan, then transfer them to a wire rack to cool completely before frosting. Patience here makes the frosting look and taste so much better!

Step 6: Frost with Ermine Frosting

Once cool, spread or pipe the ermine frosting atop your cupcakes. This frosting is a little different—it’s cooked and then whipped, so it’s smooth and luscious without being too sweet or dense. If you prefer other frostings, cream cheese or Swiss meringue buttercream are great alternatives, but honestly, nothing beats the original here in my book.

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Pro Tips for Making Red Velvet Cupcakes with Ermine Frosting Recipe

  • Use Gel Food Coloring: Trust me, liquid food coloring can thin your batter and affect texture—gel gives vibrant color with zero risk of ruining your cupcakes.
  • Don’t Overfill Liners: Filling the liners ⅔ full is key to maintaining those perfect domed tops without collapse.
  • Cool Completely Before Frosting: I learned this the hard way—frosting warm cupcakes melts and slides off, and nobody wants that mess.
  • Cook Your Ermine Base Well: The starch and milk mixture needs to be thickened just right so your frosting isn’t runny or grainy; patience is your friend here.

How to Serve Red Velvet Cupcakes with Ermine Frosting Recipe

Red Velvet Cupcakes with Ermine Frosting, classic red velvet cupcakes, homemade ermin frosting, moist red velvet cupcakes, easy festive cupcake recipe - 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 to keep it simple with a sprinkle of finely chopped walnuts or a light dusting of cocoa powder on top of the frosting—it adds texture and a little visual pop without overwhelming the delicate frosting. Sometimes finely grated white chocolate makes an elegant touch too.

Side Dishes

Red velvet cupcakes are rich and satisfying on their own, but if you want to serve them with something else, a cup of freshly brewed coffee or a light berry compote on the side cuts through the sweetness beautifully. A scoop of vanilla ice cream can turn these cupcakes into a truly indulgent treat.

Creative Ways to Present

For special occasions, I’ve piped the ermine frosting into big fluffy clouds on top and sprinkled edible gold dust or fresh raspberries for that wow factor. You can also serve a mini cupcake tower at parties—seeing those perfect domed tops stacked is such a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Store leftover cupcakes in an airtight container in the refrigerator. The ermine frosting keeps surprisingly well and doesn’t get overly firm like buttercream can. I usually bring them back to room temperature before serving for the best flavor and texture.

Freezing

If you want to freeze cupcakes, do it without frosting. Wrap each cupcake tightly in plastic wrap and place them in an airtight container or freezer bag. When you’re ready to enjoy, thaw overnight in the fridge then frost fresh. This method keeps the cupcakes moist and fresh tasting.

Reheating

I gently warm leftover unfrosted cupcakes in the microwave for about 10 seconds, just enough to bring out some softness without drying them out. Then, add frosting and enjoy that fresh-baked feeling all over again.

FAQs

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

    I don’t recommend it for this recipe because using cake flour can make the cupcakes too delicate and prone to collapsing. All-purpose flour provides just the right balance of strength and tenderness here.

  2. Is ermine frosting harder to make than cream cheese frosting?

    Ermine frosting does take an extra step because it involves cooking a milk and flour mixture first, but it’s definitely worth the effort. It’s less sweet and has a lighter texture than cream cheese frosting, so if you’re up for a little kitchen adventure, give it a try!

  3. Why do my cupcakes sometimes sink in the middle?

    This usually happens when the batter is overmixed, the oven temperature isn’t right, or the cupcake liners are overfilled. Stick to filling your liners about two-thirds full and avoid overmixing after adding the milk mixture to keep that perfect dome.

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

    For vegan versions, you can substitute plant-based milk and vegan butter, but the texture might change. Gluten-free would require a gluten-free flour blend designed for baking—but remember, results can vary. For best success, follow the original recipe as closely as possible.

Final Thoughts

This Red Velvet Cupcakes with Ermine Frosting Recipe has become my go-to for any occasion when I want to impress with something that looks amazing but is actually pretty straightforward to make. I hope you’ll love how these cupcakes turn out as much as I do—they’re a little nostalgic, a little fancy, and totally delicious. So next time you want to whip up something special, grab these ingredients, and let’s bake together—you’re going to wow everyone with these!

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Red Velvet Cupcakes with Ermine Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 9 reviews
  • Author: Taylor
  • 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

This recipe for Red Velvet Cupcakes yields soft, sturdy, and beautifully domed cupcakes that are perfect for any occasion. Made with a blend of cocoa powder and red gel food coloring, these cupcakes boast a vibrant color and balanced flavor. Topped traditionally with Ermine frosting, they offer a classic Southern treat that’s moist, tender, and visually stunning.

Ingredients

Wet 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 (see notes for alternatives)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350F (175C) and line a 12-count cupcake pan with paper liners. Set aside.
  2. Make Buttermilk Mixture: Combine the whole milk, white vinegar, and red gel food coloring in a large measuring cup. Stir to blend and set aside to allow the vinegar to slightly curdle the milk, creating a buttermilk substitute.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, cocoa powder, baking soda, and salt until fully combined.
  4. Add Fats: Pour the melted unsalted butter and neutral cooking oil into the dry ingredients. Stir well until the mixture is thick and evenly combined.
  5. Incorporate Egg and Vanilla: Add the large egg and vanilla extract to the batter, stirring continuously until fully incorporated.
  6. Combine with Milk Mixture: Gradually add the prepared milk mixture into the bowl, stirring until the batter is smooth and fully combined without any lumps.
  7. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full. Take care not to overfill to prevent collapse during baking. If there is remaining batter, bake separately or discard.
  8. Bake: Place the pan in 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.
  9. Cool: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
  10. Frost: Once cooled, frost cupcakes with Ermine frosting or your choice of recommended alternative frosting.

Notes

  • Ermine frosting is the traditional accompaniment to red velvet cupcakes and provides a light, creamy texture.
  • Alternative frostings include cream cheese frosting, chocolate cream cheese frosting, Swiss meringue buttercream, and American buttercream.
  • Do not substitute all-purpose flour with cake flour or other flours, as it may affect the cupcake texture and structure.
  • Use gel food coloring for the best vibrant red color without affecting the batter consistency.
  • Ensure your egg is at room temperature to help achieve a smooth batter.
  • Filling cupcake liners only two-thirds full prevents cupcake collapse and uneven rising.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 250 kcal
  • Sugar: 25 g
  • Sodium: 180 mg
  • Fat: 12 g
  • Saturated Fat: 4 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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