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Best Ever Moist Red Velvet Cupcakes with Classic Tangy Cream Cheese Frosting

A single, vibrant red velvet cupcake topped with a swirl of thick cream cheese frosting.
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You can make super moist, bakery-style red velvet cupcakes at home. This easy recipe features a rich cocoa flavor and is topped with a classic, tangy cream cheese frosting.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon red food coloring
  • 1 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, vinegar, vanilla extract, vegetable oil, and eggs until combined.
  4. Add the wet ingredients to the dry ingredients and mix on low speed until just combined. Do not overmix.
  5. Stir in the red food coloring until you achieve a deep red color.
  6. Divide the batter evenly among the 12 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 softened cream cheese and butter together in a bowl until smooth and creamy.
  9. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase speed to medium-high and beat until fluffy.
  10. Mix in the vanilla extract. If the frosting is too thin, add a little more powdered sugar.
  11. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top.

Notes

  • For the best velvety crumb, ensure your buttermilk is at room temperature before mixing.
  • Use high-quality red food coloring for a deep, vibrant color that holds up during baking.
  • If you do not have buttermilk, mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

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