Print

The Best Moist Red Velvet Cupcakes with Tangy Cream Cheese Frosting

A bite taken out of a moist red velvet cupcakes showing the bright red interior and thick swirl of white cream cheese frosting.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake rich and moist red velvet cupcakes with this simple recipe. These treats have a soft, velvety texture, a hint of cocoa, and a creamy topping, making them perfect for any celebration.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 tablespoon red gel food coloring
  • 1 teaspoon white vinegar
  • 1/2 cup cream cheese, softened
  • 1/4 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract (for frosting)
  • 1 tablespoon milk or heavy cream (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the 1 cup of sugar and 1/2 cup of softened butter until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
  5. In a separate small bowl, mix the buttermilk, red gel food coloring, and white vinegar until combined.
  6. Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the cream cheese frosting, beat the softened cream cheese and 1/4 cup softened butter together until smooth.
  10. Gradually beat in the powdered sugar until fully incorporated. Add 1/2 teaspoon vanilla extract and 1 tablespoon of milk or cream. Beat until the frosting is light and fluffy.
  11. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.

Notes

  • Use red gel food coloring for the most vibrant color without affecting the texture.
  • Buttermilk is key for the classic tang and moist texture in this southern style red velvet recipe.
  • For bakery style cupcakes, chill the frosted cupcakes briefly before serving.

Nutrition

Find it online: https://mdlatdmm.com/red-velvet-cupcakes-moist-easy-recipe/