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Best Ever Moist Red Velvet Cupcakes with Classic Cream Cheese Frosting

Best Ever Moist Red Velvet Cupcakes with Classic Cream Cheese Frosting

Make bakery-style red velvet cupcakes from scratch with a moist, velvety crumb and classic cream cheese frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 350 kcal

Equipment

  • Muffin tin
  • Mixing Bowls
  • whisk
  • Electric Mixer

Ingredients
  

Cupcake Ingredients

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon unsweetened cocoa powder
  • 0.5 teaspoon salt
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 tablespoon white vinegar
  • 1 teaspoon red food coloring or more for deeper color

Frosting Ingredients

  • 0.5 cup cream cheese softened
  • 0.25 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 0.5 teaspoon vanilla extract

Instructions
 

Cupcake Instructions

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  • In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
  • In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  • In a small bowl, mix the buttermilk, vinegar, and red food coloring until combined.
  • Alternate adding the dry ingredients and the buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  • Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  • 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.

Frosting Instructions

  • To make the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until combined. Add the vanilla and beat until light and fluffy.
  • Frost the cooled cupcakes.

Notes

For a deeper red color, use gel food coloring instead of liquid. Ensure both the cream cheese and butter are fully softened to room temperature for a silky frosting.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 60mgSodium: 250mgFiber: 1gSugar: 40g
Keyword Baking, cream cheese frosting, moist cupcakes, red velvet cupcakes, vegetarian
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