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Moist Red Velvet Cupcakes Recipe with Creamy Cream Cheese Frosting

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These moist red velvet cupcakes feature a tender crumb and a luscious, tangy cream cheese frosting. Perfect for any occasion, they are quick and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1 tablespoon (7.5g) unsweetened cocoa powder
  • 1/2 teaspoon (2.5g) baking soda
  • 1/4 teaspoon (1.25g) salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil (neutral oil like canola or sunflower)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) buttermilk (or milk + 1 tbsp lemon juice/vinegar)
  • 1 teaspoon (5ml) white vinegar
  • 1 teaspoon (5ml) vanilla extract
  • 1 to 2 tablespoons (15-30ml) red food coloring (gel preferred)
  • For the Cream Cheese Frosting:
  • 8 ounces (225g) cream cheese, softened (full-fat recommended)
  • 1/2 cup (115g) unsalted butter, softened
  • 3 to 4 cups (360-480g) powdered sugar, sifted
  • 1 teaspoon (5ml) vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Sift together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
  3. In a large bowl, whisk sugar, vegetable oil, and eggs until smooth and slightly thickened.
  4. Add buttermilk, white vinegar, vanilla extract, and red food coloring to the wet ingredients; mix until fully incorporated and color is even.
  5. Gradually fold the dry ingredients into the wet ingredients with a rubber spatula until just combined; avoid overmixing.
  6. Fill cupcake liners about two-thirds full using a scoop or spoon.
  7. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  8. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting, beat cream cheese and butter until smooth and creamy (2-3 minutes on medium speed).
  10. Gradually add powdered sugar on low speed until combined, then stir in vanilla extract and salt. Add a teaspoon of milk or cream if frosting is too stiff.
  11. Frost cooled cupcakes using a piping bag or spatula; decorate as desired.

Notes

Use room temperature eggs and dairy for best mixing. Do not skip the vinegar to achieve the classic tender crumb and tang. Avoid overmixing the batter to keep cupcakes tender. Gel or paste food coloring is preferred to avoid thinning the batter. Frost cupcakes only when completely cool to prevent melting. For gluten-free, substitute with a 1:1 gluten-free flour blend. For vegan, use plant-based cream cheese and butter substitutes and flax eggs.

Nutrition

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

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