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The Best Ever Moist Red Velvet Cupcakes with Ultra Creamy Cream Cheese Frosting

Close-up of a hand holding a red velvet cupcake with a bite taken out, showing the moist red cake and cream cheese frosting.
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You can bake bakery style red velvet cupcakes that are incredibly moist and rich with cocoa flavor. This easy recipe, complete with the best cream cheese frosting, is perfect for Valentine’s Day or any special occasion.

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 white vinegar
  • 1 teaspoon red gel food coloring (the secret to vibrant color)
  • 1/2 cup cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 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, cream together the 1 cup of sugar and 1/2 cup of softened butter until light and fluffy. Beat in the eggs one at a time, then mix in 1 teaspoon of vanilla extract.
  4. In a small bowl, mix the buttermilk, vinegar, and red gel food coloring until the color is uniform. This is key for that classic Southern sweet treats look.
  5. Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined; do not overmix to keep your cupcakes tender.
  6. Pour the batter evenly into 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 ultra creamy cream cheese frosting, beat the softened cream cheese and 1/4 cup of softened butter together until smooth.
  9. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase the speed to medium-high and beat until light and fluffy. Mix in 1 teaspoon of vanilla extract.
  10. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each one. Announce the good news: your homemade cupcakes recipe is complete!

Notes

  • For the best velvety texture, use room temperature buttermilk and eggs.
  • Do not substitute liquid food coloring for gel coloring; gel provides a richer, less watery color.
  • If you want bakery style results, chill your finished, frosted cupcakes for 15 minutes before serving.

Nutrition

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