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The Ultimate Moist Red Velvet Cupcakes with Tangy Cream Cheese Frosting

A close-up of several vibrant red velvet cupcakes topped with swirls of cream cheese frosting.
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Bake rich, soft, and moist red velvet cupcakes from scratch. This easy recipe delivers the classic vibrant color and tender texture, topped with a luscious, tangy cream cheese frosting perfect for any special occasion.

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 gel food coloring
  • 1 teaspoon white vinegar
  • 1 cup powdered sugar (for frosting)
  • 4 ounces cream cheese, softened (for frosting)
  • 1/4 cup unsalted butter, softened (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 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 softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, mix the buttermilk, red gel food coloring, and white vinegar until combined.
  6. Alternate adding the dry ingredient mixture and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. 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.
  9. To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract. Beat until the frosting is creamy and holds soft peaks.
  10. Once the cupcakes are completely cool, pipe or spread the tangy cream cheese frosting onto each cupcake.

Notes

  • Use high-quality red gel food coloring for the most vibrant color without affecting the texture.
  • Buttermilk is key for the tender crumb; if you do not have buttermilk, add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and let it sit for 5 minutes.
  • For bakery-style cupcakes, use room temperature ingredients for the cake batter.

Nutrition

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