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The Ultimate Moist Red Velvet Cupcakes with Classic Tangy Cream Cheese Frosting

Close-up of a moist red velvet cupcakes with a bite taken out, showing rich red crumb and thick cream cheese frosting.
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Bake rich, moist red velvet cupcakes with a hint of cocoa flavor. This recipe yields tender, velvety cake topped with a smooth, tangy cream cheese frosting, 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 food coloring (gel preferred)
  • 1 teaspoon white vinegar
  • 1/2 cup cream cheese, softened
  • 1/4 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract (for frosting)
  • 1 tablespoon milk or heavy cream (optional, for frosting consistency)

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 1/2 cup softened butter and granulated sugar 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 together.
  5. Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix the batter.
  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 wooden pick 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 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. Beat on medium speed until light and fluffy. Add milk or cream one teaspoon at a time if needed to reach a spreadable consistency.
  9. Once the cupcakes are completely cool, frost each one generously with the cream cheese frosting.

Notes

  • For the most vibrant color, use a high-quality gel food coloring instead of liquid drops.
  • Buttermilk reacts with the baking soda to give these cupcakes their signature tender crumb. Do not substitute with regular milk if you can avoid it.
  • For bakery-style results, chill your finished cupcakes briefly before frosting; this helps the frosting hold its shape better.

Nutrition

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