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Best Ever Moist Red Velvet Cupcakes with Classic Cream Cheese Frosting

Close-up of a moist red velvet cupcakes cut in half showing the crumb and thick cream cheese frosting.
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Make bakery-style red velvet cupcakes at home. This easy scratch recipe yields incredibly moist, soft cupcakes with a classic hint of cocoa flavor, topped with silky-smooth, tangy cream cheese frosting.

Ingredients

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  • 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 teaspoon cream cheese (for frosting)
  • 8 ounces cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

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, and cocoa powder.
  3. In a separate medium bowl, combine the buttermilk, vinegar, vanilla extract, vegetable oil, eggs, and red food coloring. Whisk until fully mixed.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed or by hand until just combined. Do not overmix; a few small lumps are fine.
  5. Divide the batter evenly among the 12 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. To make the cream cheese frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
  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. If the frosting is too thin, add a little more powdered sugar.
  11. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

Notes

  • Use full-fat buttermilk for the best texture and tang in your velvet crumb dessert.
  • For a vibrant red cupcakes color, use a high-quality gel food coloring instead of liquid drops.
  • This recipe uses vinegar and baking soda to react with the buttermilk, helping create the classic Southern style cupcakes texture.

Nutrition

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