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Best Moist Homemade Red Velvet Cupcakes with Classic Cream Cheese Frosting

Close-up of moist red velvet cupcakes, one bitten into, showing the rich red crumb and thick cream cheese frosting.
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Follow this easy recipe to make bakery-style red velvet cupcakes that are incredibly moist, rich with cocoa flavor, and topped with a silky, tangy cream cheese frosting. This is the definitive recipe for a velvety crumb and vibrant color.

Ingredients

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  • 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 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon red food coloring (gel preferred)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 8 ounces cream cheese, softened (for frosting)
  • 3 cups powdered sugar, sifted (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 large bowl, whisk together the flour, sugar, baking soda, and cocoa powder.
  3. In a separate medium bowl, mix the buttermilk, vinegar, vanilla extract, vegetable oil, and eggs until combined. 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 to keep the texture velvety.
  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. To make the cream cheese frosting, beat the softened butter and cream cheese together in a large bowl until smooth and creamy.
  8. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase the speed and beat until fluffy. Mix in the vanilla extract.
  9. Once the cupcakes are completely cool, pipe or spread the fluffy cream cheese frosting onto each cupcake.

Notes

  • For the most vibrant color, use a high-quality red gel food coloring instead of liquid coloring.
  • Using buttermilk and vinegar reacts with the baking soda to give these cupcakes their classic tender crumb.
  • Chill the cream cheese and butter slightly before making the frosting if your kitchen is warm; this prevents the frosting from becoming too soft.

Nutrition

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