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The Ultimate Moist Red Velvet Cupcakes with Classic Tangy Cream Cheese Frosting

Close-up of three moist red velvet cupcakes topped with white cream cheese frosting and red sprinkles.
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Bake rich, moist red velvet cupcakes from scratch. This recipe delivers the signature soft texture and vibrant color, topped with the best tangy cream cheese frosting.

Ingredients

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  • 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 white vinegar
  • 1–2 teaspoons red food coloring (gel preferred for vibrant red velvet)
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

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 aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a small bowl, mix the buttermilk, vinegar, and red food coloring until the color is uniform.
  5. Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
  7. 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.
  8. To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth. Gradually beat in the sifted powdered sugar until fully incorporated. Mix in the vanilla extract and salt. Beat on medium-high speed until the frosting is light and fluffy.
  9. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.

Notes

  • For the most vibrant red velvet cupcakes, use a high-quality gel food coloring instead of liquid drops.
  • Buttermilk reacts with the baking soda to give these cupcakes their classic tender crumb. Do not substitute.
  • To achieve bakery style cupcakes, chill the frosted cupcakes for 10 minutes before serving.

Nutrition

Find it online: https://devourdish.com/red-velvet-cupcakes-moist-cream-cheese-frosting/