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Most Moist Red Velvet Cupcakes with Tangy Cream Cheese Frosting

Three perfectly frosted red velvet cupcakes sitting on a white plate, featuring vibrant red cake and thick swirls of white cream cheese frosting.
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Create bakery-style red velvet cupcakes that are incredibly moist and tender. This beginner-friendly recipe uses buttermilk for the best texture and is topped with a classic, tangy cream cheese frosting.

Ingredients

Scale
  • 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 teaspoon gel red food coloring (high quality recommended)
  • 8 ounces 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 this dry mixture aside.
  3. In a large bowl, cream together the 1/2 cup 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, whisk together the buttermilk, white vinegar, and red food coloring until the color is uniform. This is your secret to a vibrant hue.
  5. Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients (three additions of dry, two of wet). Mix only until just combined; do not overmix to keep the texture velvety.
  6. Fill each cupcake liner 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 1/2 cup softened butter together until smooth.
  9. Gradually add the sifted powdered sugar, beating until fully incorporated. Mix in the vanilla extract and salt. Beat on medium-high speed until the frosting is light and fluffy.
  10. Once the cupcakes are completely cool, pipe or spread the tangy cream cheese frosting on top.

Notes

  • For the most vibrant red color, use a high-quality gel food coloring instead of liquid drops.
  • Buttermilk reacts with the baking soda and cocoa to create the classic tender crumb. Do not skip it.
  • To achieve bakery-style height, ensure your butter and cream cheese for the frosting are at true room temperature.
  • Chill the finished cupcakes for 15 minutes before serving if you prefer a firmer frosting.

Nutrition

Find it online: https://blissbatter.com/red-velvet-cupcakes-moist-classic-recipe/