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The Ultimate Moist Red Velvet Cupcakes with Tangy Cream Cheese Frosting

Close-up of a moist red velvet cupcakes, one cut in half showing the vibrant red crumb and cream cheese frosting.
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Follow these steps to make soft, moist, bakery-style red velvet cupcakes topped with classic cream cheese frosting.

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, room temperature
  • 1 tablespoon red food coloring (liquid or gel)
  • 1 teaspoon white vinegar
  • 1/2 cup cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract

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, beat the granulated sugar and 1/2 cup softened butter with an electric mixer until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
  4. In a small bowl, mix the buttermilk, red food coloring, and white vinegar.
  5. Alternate adding the dry ingredients and the buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  7. 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.
  8. To make the frosting, beat the 1/2 cup cream cheese and 1/4 cup softened butter together until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Add 1/2 teaspoon vanilla extract and beat on medium speed until light and fluffy.
  9. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.

Notes

  • For a deeper red color, use gel food coloring instead of liquid.
  • Buttermilk is necessary for the texture; if you do not have any, mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • You can make these cupcakes one day ahead and store them covered at room temperature. Frost them just before serving for the best texture.

Nutrition

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