Red Velvet Cupcakes – Moist and Fluffy
Red Velvet Cupcakes are a decadent treat, known for their moist, fluffy texture and striking red color, topped with a rich cream cheese frosting. The subtle cocoa flavor paired with a tangy buttermilk base makes these cupcakes a delightful indulgence, perfect for parties or as an everyday treat. If you love a hint of chocolate with a vibrant twist, these cupcakes will be a hit. This recipe is simple to follow and yields bakery-quality results.
Ingredients
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For the Cupcakes
- 1 ¼ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 tablespoon red food coloring (gel or liquid)
- 1 teaspoon white vinegar
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For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Directions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix dry ingredients. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Cream butter and sugar. In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the egg and vanilla extract, and continue to beat until well combined.
Add dry ingredients and buttermilk. Gradually add the dry mixture to the butter-sugar mix, alternating with the buttermilk. Start with the dry ingredients and end with them, mixing until just combined.
Add food coloring and vinegar. Stir in the red food coloring and vinegar until the batter is evenly red.
Fill cupcake liners. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Prepare the cream cheese frosting. Beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, and beat until creamy and well combined.
Frost the cupcakes. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a piping bag or spatula.
Recipe tips
For extra moist cupcakes, make sure not to overmix the batter once you add the dry ingredients. Overmixing can lead to dense cupcakes. Use room temperature ingredients for both the cupcakes and frosting, as they combine more smoothly and create a lighter texture. For deeper red color, use gel food coloring, which is more concentrated than liquid food coloring. Try adding a dash of lemon zest to the frosting for a citrusy kick that pairs beautifully with the cream cheese flavor.
Nutrition Facts (per serving)
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