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Decadent Red Velvet Cupcakes with Silky Meringue Buttercream

Indulge in the ultimate red velvet cupcake, featuring a moist, vibrant red cake and a luxuriously smooth meringue buttercream. This recipe guides you through creating these stunning treats from scratch, making them the perfect centerpiece for any celebration. Whether you're baking for a special someone or looking for the perfect valentines day cupcakes, this recipe delivers unforgettable flavor and a picture-perfect finish.
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Course: Cupcake, Dessert, Valentine's Day
Cuisine: American
Keyword: homemade cupcakes, meringue buttercream, party dessert, Red velvet cupcake, valentines day cupcakes
Prep Time: 1 hour 5 minutes
Cook Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 12 cupcakes
Calories: 414kcal

Ingredients 

For the Red Velvet Cupcakes

  • 1 cup all-purpose flour
  • 1 tbsp unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/4 cup unsalted butter softened to room temperature
  • 3/4 cup granulated sugar
  • 1 large egg at room temperature
  • 1 large egg yolk at room temperature
  • 1 tsp vanilla extract
  • 1/4 cup buttermilk
  • 1 tsp apple cider vinegar
  • 1 tsp red food coloring powder or gel recommended
  • 1/4 cup whole milk for dissolving coloring

For the Meringue Buttercream

  • 4 large egg whites at room temperature
  • 1 1/4 cups granulated sugar divided
  • 1/4 cup water
  • 1 cup unsalted butter plus 2 tbsp, softened and cubed
  • 1 vanilla bean seeds scraped, or 1 tsp vanilla extract

For Decoration

  • 2 tbsp heart-shaped sprinkles or as desired

Instructions

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
  • Combine the red food coloring and whole milk in a small bowl, stirring until the color is fully dissolved and vibrant. In another small bowl, mix the buttermilk with the apple cider vinegar.
  • In the bowl of a stand mixer fitted with the paddle or whisk attachment, cream the softened butter with the granulated sugar on medium-high speed until the mixture is light and fluffy, about 3-4 minutes.
  • Reduce the mixer speed and add the egg and egg yolk one at a time, beating well after each addition. Scrape down the sides of the bowl, then mix in the vanilla extract.
  • Alternately add the dry ingredients and the buttermilk mixture to the creamed butter, beginning and ending with the dry ingredients. Mix on low speed until just combined, then gently fold in the red milk mixture with a spatula until no streaks remain.
  • Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 15-18 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Transfer the cupcakes to a wire rack to cool completely before frosting. While they cool, begin preparing the meringue buttercream.
  • To make the buttercream, combine 1 cup of the granulated sugar and the water in a small saucepan. Heat over medium heat, stirring until the sugar dissolves. Continue to cook without stirring until the syrup reaches 250°F (121°C) on a food thermometer.
  • While the syrup heats, place the egg whites in the clean bowl of your stand mixer. Whisk on medium speed until they become frothy, then slowly add the remaining 1/4 cup of sugar. Increase the speed to high and whip until soft peaks form.
  • Once the sugar syrup reaches 250°F (121°C), reduce the mixer speed to low and carefully pour the hot syrup in a thin, steady stream down the side of the bowl into the egg whites. Avoid pouring it directly onto the whisk.
  • Increase the mixer speed to high and continue to whip the meringue until the outside of the bowl feels cool to the touch, approximately 10-15 minutes. The meringue should be stiff, glossy, and completely cooled.
  • Switch to the paddle attachment. With the mixer on medium-low speed, add the softened, cubed butter one piece at a time. Once all butter is added, mix in the vanilla bean seeds. The buttercream may look curdled at first, but continue mixing until it becomes smooth and silky.
  • Transfer the finished buttercream to a piping bag fitted with a large star tip. Pipe a generous swirl onto each cooled cupcake, then decorate with your favorite festive sprinkles.

Equipment

  • Stand Mixer
  • Cupcake Pan
  • Piping Bag
  • Food Thermometer

Notes

For the best results, ensure all your dairy and eggs are at room temperature before you begin. This helps the ingredients combine into a smooth, uniform batter and frosting.

Nutrition

Calories: 414kcal | Carbohydrates: 43g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 105mg | Sodium: 185mg | Potassium: 88mg | Fiber: 1g | Sugar: 33g | Vitamin A: 810IU | Calcium: 35mg | Iron: 1.1mg