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Moist Homemade Red Velvet Cupcakes Recipe with Cream Cheese Frosting

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These moist homemade red velvet cupcakes feature a tender crumb and classic cream cheese frosting, perfect for parties and everyday treats. The recipe uses simple pantry staples and delivers reliably delicious results.

Ingredients

Scale
  • 1 1/4 cups (160 grams) all-purpose flour
  • 1 cup (200 grams) granulated sugar
  • 1 tablespoon (7 grams) unsweetened cocoa powder (Dutch-processed)
  • 1/2 teaspoon (2 grams) baking soda
  • 1/4 teaspoon (1 gram) salt
  • 3/4 cup (180 ml) buttermilk, room temperature
  • 1/3 cup (80 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon (5 ml) vanilla extract
  • 1 teaspoon (5 ml) distilled white vinegar
  • 1 to 1 1/2 tablespoons gel red food coloring
  • 8 ounces (225 grams) cream cheese, softened
  • 1/2 cup (115 grams) unsalted butter, softened
  • 3 cups (360 grams) powdered sugar, sifted
  • 1 teaspoon (5 ml) vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk granulated sugar and vegetable oil until combined. Add eggs one at a time, beating well after each addition.
  4. Stir in buttermilk, vanilla extract, and distilled white vinegar.
  5. Add red food coloring and stir until the batter turns a vibrant red.
  6. Slowly add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix.
  7. Divide the batter evenly among the 12 liners, filling each about 2/3 full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. To make the frosting, beat cream cheese and butter together until smooth and creamy, about 2-3 minutes on medium speed.
  11. Gradually add powdered sugar, beating on low speed to avoid sugar clouds.
  12. Add vanilla extract and a pinch of salt, then beat on medium speed until fluffy, about 2 minutes.
  13. Frost the cooled cupcakes using a piping bag or spatula. Optionally, sprinkle with red velvet crumbs or chocolate shavings.

Notes

Do not overmix the batter to avoid dense cupcakes. Use room temperature eggs and buttermilk for best texture. Let cupcakes cool completely before frosting to prevent melting. Start beating powdered sugar slowly to avoid sugar clouds. Check cupcakes starting at 18 minutes to prevent overbaking.

Nutrition

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

Find it online: https://prismtaste.com/moist-homemade-red-velvet-cupcakes-recipe-with-cream-cheese-frosting-perfect-for-parties/