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The Ultimate Moist Red Velvet Cupcakes with Tangy Cream Cheese Frosting

Close-up of three vibrant red velvet cupcakes topped with thick swirls of cream cheese frosting and red sprinkles.
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Bake classic red velvet cupcakes that are perfectly moist, tender, and topped with a stable, tangy cream cheese frosting. This easy recipe delivers bakery-style results for any special occasion.

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 red gel food coloring (high-quality recommended)
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) 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 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, mix the buttermilk, vinegar, and red gel food coloring until the color is uniform.
  5. Alternate adding the dry ingredient mixture and the buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Spoon the batter evenly into the prepared cupcake liners, filling each 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 frosting, beat the softened cream cheese and butter together in a large bowl 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 for 2-3 minutes until the frosting is light and fluffy.
  10. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each one.

Notes

  • Use red gel food coloring instead of liquid for the most intense, vibrant color without affecting the batter consistency.
  • Buttermilk is necessary for the classic tang and reaction with the baking soda to create a tender crumb.
  • For the best frosting stability, ensure your cream cheese and butter are properly softened but not warm.

Nutrition

Find it online: https://kingscook.com/red-velvet-cupcakes/