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The Best Ever Ultra-Moist Red Velvet Cupcakes with Tangy Cream Cheese Frosting

Close-up of a vibrant red velvet cupcakes topped with a generous swirl of white cream cheese frosting.
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Make bakery-style red velvet cupcakes from scratch. This recipe delivers ultra-moist, soft cupcakes with a hint of cocoa, topped with the dreamiest, tangy cream cheese frosting.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 to 2 teaspoons red food coloring (gel preferred)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract

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, cocoa powder, and baking soda.
  3. In a separate medium bowl, whisk together the buttermilk, oil, egg, vinegar, vanilla extract, and red food coloring until fully combined and vibrant red.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix.
  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.
  7. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
  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 sifted confectioners’ sugar, mixing on low speed until incorporated, then increase speed to medium-high.
  10. Beat in the vanilla extract until the frosting is light and fluffy.
  11. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.

Notes

  • For the most vibrant red color, use a high-quality gel food coloring instead of liquid drops.
  • If you do not have buttermilk, mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
  • For bakery-style cupcakes, use room temperature ingredients for the cake batter.

Nutrition

Find it online: https://completelyyummy.com/red-velvet-cupcakes-moist-bakery-style-recipe/