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Ultimate Moist Red Velvet Cupcakes with Tangy Cream Cheese Frosting

Four vibrant red velvet cupcakes topped with swirls of rich cream cheese frosting, sitting on a white plate.
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Follow these steps to make moist and fluffy red velvet cupcakes with a classic, slightly tangy cream cheese frosting. This recipe focuses on achieving a perfect velvety crumb.

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 cup vegetable oil
  • 1 cup buttermilk, shaken
  • 2 large eggs, room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons red food coloring (liquid or gel)
  • 1 (8 ounce) package 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 oil, buttermilk, eggs, vinegar, and red food coloring until well combined.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed or by hand until just combined. Do not overmix. Stir in the vanilla extract.
  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. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. Prepare the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth.
  8. Gradually add the sifted powdered sugar, beating until fully incorporated and smooth. Beat in the vanilla extract.
  9. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each one.

Notes

  • Use full-fat buttermilk for the best texture and tang.
  • For a deeper red color, use gel food coloring instead of liquid.
  • Do not overbake the cupcakes; this is the main cause of dry results.
  • Ensure the cream cheese and butter for the frosting are at true room temperature for a smooth consistency.

Nutrition

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