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Moist Red Velvet Cupcakes Recipe with Creamy Cream Cheese Frosting Easy and Best

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These moist red velvet cupcakes with creamy cream cheese frosting offer a perfect balance of tangy sweetness and rich cocoa flavor, ideal for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 1 cup (200g) granulated sugar
  • 1 tablespoon (7g) unsweetened cocoa powder, preferably Dutch-processed
  • 1/2 teaspoon (2.5g) baking soda
  • 1/4 teaspoon (1.25g) salt
  • 3/4 cup (180ml) buttermilk, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tablespoon (15ml) red food coloring, gel or liquid
  • 1 teaspoon (5ml) vanilla extract
  • 1 teaspoon (5ml) white vinegar
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (60g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon (5ml) vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In another bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
  4. Slowly pour the wet ingredients into the dry ingredients while mixing on low speed. Mix until just combined; do not overmix.
  5. Fill cupcake liners about 2/3 full (approximately 3 tablespoons or 45g batter per cup).
  6. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  7. Remove cupcakes from oven and cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  8. For the frosting, beat the softened cream cheese and butter together on medium speed until creamy and smooth, about 2 minutes.
  9. Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract and a pinch of salt. Adjust sugar to taste if needed.
  10. Once cupcakes are completely cool, frost with cream cheese frosting using a piping bag or knife. Optionally, sprinkle with red velvet crumbs or chopped nuts.
  11. Serve and enjoy fresh, or store as directed.

Notes

Use room temperature eggs and buttermilk for smooth batter. Do not skip vinegar to ensure cupcakes rise and stay moist. Avoid overmixing to prevent dense cupcakes. Cool cupcakes completely before frosting to prevent melting. Chill frosting if too soft before applying. Use paper liners to avoid sticking.

Nutrition

Keywords: red velvet cupcakes, cream cheese frosting, moist cupcakes, easy cupcake recipe, baking, dessert, homemade cupcakes

Find it online: https://gleefulfork.com/moist-red-velvet-cupcakes-recipe-with-creamy-cream-cheese-frosting-easy-and-best/