Print

Best Homemade Moist Red Velvet Cupcakes with Tangy Cream Cheese Frosting

Close-up of a moist red velvet cupcakes topped with a generous swirl of white cream cheese frosting.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create bakery-style red velvet cupcakes that are incredibly moist with a rich cocoa flavor, topped with a silky, tangy cream cheese frosting. This easy recipe delivers classic Southern dessert perfection for any celebration.

Ingredients

Scale
  • 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
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (liquid or gel)
  • 1 teaspoon baking soda (for frosting)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar

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, granulated sugar, 1 teaspoon baking soda, and cocoa powder.
  3. In a separate medium bowl, whisk together the buttermilk, oil, egg, vinegar, and vanilla extract. Add the red food coloring and mix until the color is uniform.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed or by hand until just combined. Do not overmix.
  5. In a small bowl, mix the remaining 1 teaspoon of baking soda with 1 tablespoon of hot water; stir until dissolved. Gently fold this mixture into the batter.
  6. Divide the batter evenly among the 12 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 in a large bowl until smooth.
  9. Gradually add the powdered sugar, beating until fully incorporated and fluffy.
  10. Once the cupcakes are completely cool, pipe or spread the fluffy cream cheese frosting onto each cupcake.

Notes

  • For the most vibrant color, use gel food coloring instead of liquid.
  • Buttermilk reacts with the baking soda and cocoa to give the classic subtle tang and tender crumb.
  • Make sure your butter and cream cheese are at true room temperature for the smoothest frosting.

Nutrition

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