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Best Ever Moist Red Velvet Cupcakes with Classic Cream Cheese Frosting

Close-up of a perfectly frosted red velvet cupcakes with rich cream cheese topping on a white plate.
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Make bakery-style red velvet cupcakes from scratch. This recipe yields moist, tender cupcakes with a classic cocoa flavor and a vibrant red color, topped with tangy cream cheese frosting.

Ingredients

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  • 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 teaspoon white vinegar
  • 1 teaspoon red food coloring (liquid or gel)
  • 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 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 the 1 teaspoon of vanilla extract.
  4. In a separate small bowl, mix the buttermilk, vinegar, and red food coloring until combined.
  5. Alternately add 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.
  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 cream cheese and 1/4 cup butter together until smooth. Gradually add the powdered sugar, mixing until incorporated. Beat in the 1/2 teaspoon of vanilla extract until the frosting is light and fluffy.
  9. Frost the completely cooled cupcakes.

Notes

  • For the most vibrant color, use high-quality gel food coloring.
  • Do not overbake the cupcakes; this is the key to a moist crumb.
  • Ensure the cream cheese and butter for the frosting are at room temperature for a smooth texture.

Nutrition

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