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The Best Moist Red Velvet Cupcakes with Tangy Cream Cheese Frosting

Four perfectly frosted red velvet cupcakes with bright white cream cheese frosting sitting on a white plate.
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Create bakery-style red velvet cupcakes with a tender, velvety texture using buttermilk for moisture. This easy recipe includes instructions for a rich, tangy cream cheese frosting, perfect for any celebration.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (gel preferred)
  • 4 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 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 large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
  3. In a separate medium bowl, whisk together the egg, buttermilk, oil, vinegar, vanilla extract, and red food coloring until fully combined.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix; a few small lumps are acceptable.
  5. Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. While the cupcakes cool, prepare the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth.
  9. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium-high and beat until fluffy.
  10. Mix in the vanilla extract until the frosting is smooth and creamy.
  11. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.

Notes

  • For the deepest red color and best flavor, use high-quality gel food coloring instead of liquid coloring.
  • Buttermilk reacts with the baking soda to give you that classic tender crumb. 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.
  • To achieve a bakery style swirl, use a piping bag fitted with a large star tip (like a Wilton 1M).

Nutrition

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