Moist Red Velvet Cupcakes Recipe

Hi, friend! 🧁 Let’s make the most delicious red velvet cupcakes ever! They’re super rich, perfectly velvety, with just a hint of cocoa 🍫, and topped with the creamiest cream cheese frosting 😋. Whether it’s for a celebration or just because you deserve a treat 💕, this recipe is going to be your new go-to favorite!

Why You'll Love These Red Velvet Cupcakes

There's something magical about red velvet cupcakes that sets them apart from other desserts. The stunning deep red color paired with that signature tangy cream cheese frosting creates an unforgettable combination. This recipe strikes the perfect balance between moistness and structure, resulting in cupcakes that are both beautiful and delicious.

These cupcakes are perfect for Valentine's Day, Christmas, birthdays, or any celebration where you want to make a lasting impression. They're also great for bake sales and potlucks since they transport easily and always disappear fast!

Ingredients

For the Cupcakes:

• 2½ cups all-purpose flour
• 1½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 teaspoon cocoa powder
• 1½ cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring (or natural alternatives)
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 16 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

Preparing the Cupcake Batter

1. Preheat your oven to 350°F (175°C) and line your muffin tins with cupcake liners.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder until well combined.
3. In a large bowl, beat together the vegetable oil and sugar until well combined, about 2 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the red food coloring, vinegar, and vanilla extract until fully incorporated.
6. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Baking the Cupcakes

1. Fill each cupcake liner about ⅔ full with batter.
2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Making the Cream Cheese Frosting

1. Beat the softened cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, mixing on low speed until incorporated.
3. Add vanilla extract and salt, then beat on medium-high speed until light and fluffy.
4. Once cupcakes are completely cool, pipe or spread the frosting onto each cupcake.

1. Step 1: Preparing the Cupcake Batter
   Place a muffin tin with cupcake liners, prepare red batter in a bowl and preheat the oven to 350°F .

2. Step 2: Baking the Cupcakes
   Bake for 18-20 minutes.Cool cupcakes for 5 minutes, then transfer to a rack.

3. Step 3: Making the Cream Cheese Frosting
   Beat cream cheese and butter, add powdered sugar, vanilla, and salt, then mix until fluffy.

Variations

Natural Red Velvet Cupcakes (Dye-Free)

Replace artificial food coloring with:

• 2 tablespoons beet powder
• ½ cup beet puree
• Natural food coloring made from beets

Gluten-Free Red Velvet Cupcakes

• Replace all-purpose flour with a 1:1 gluten-free flour blend
• Add ¼ teaspoon xanthan gum if your blend doesn't include it
• Let batter rest for 10 minutes before baking

Vegan Red Velvet Cupcakes

• Replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
• Use plant-based milk + 1 tablespoon vinegar for buttermilk
• Make vegan cream cheese frosting using dairy-free alternatives

Filled Red Velvet Cupcakes

Core the cooled cupcakes and fill with:

• Chocolate truffles
• White chocolate ganache
• Cheesecake filling
• Cookie butter

Equipment

• Piping bag and tips (for frosting)
• Standard 12-cup muffin tin
• Cupcake liners
• Electric mixer (stand or hand)
• Mixing bowls
• Measuring cups and spoons
• Cooling rack

Storage

• Freezer: Unfrosted cupcakes can be frozen for up to 3 months; thaw overnight in the refrigerator
• Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days
• Refrigerator: Keep frosted cupcakes in an airtight container for up to 5 days

FAQ

Wrapping Up: Your Red Velvet Masterpiece

And there you have it—your perfect red velvet cupcakes! 🧁 Rich, moist, and absolutely delightful, they’re sure to be a hit for any occasion. The secret? Quality ingredients, careful mixing, and a little baking patience—that’s where the magic happens!

I’d love to hear how your cupcakes turned out, so be sure to share your baking adventure in the comments below! ❤️

Craving more sweet treats? Check out my Blueberry Muffins with Lemon Recipe for a tangy twist that works as both dessert and breakfast. Or indulge in our Strawberry Cake with Cream Cheese Frosting—a must-try for berry lovers! 🍓🎂

Happy baking! See you next time for more deliciousness! 🎉👩‍🍳

Related

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Pairing

These are my favorite dishes to serve with this Moist Red Velvet Cupcakes Recipe :

Red Velvet Cupcakes Recipe

Perfectly moist red velvet cupcakes topped with creamy cream cheese frosting. These classic homemade cupcakes feature a tender crumb with hints of cocoa, perfectly balanced sweetness, and that signature red velvet flavor.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cream cheese frosting, Red Velvet Cupcakes, Red velvet cupcakes recipe easy, Red velvet cupcakes with cream cheese frosting

Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 45 minutes minutes

Servings: 24 cupcakes

Calories: 320kcal

Cost: $15-18

Equipment

• 12 cup muffin tin (Standard)
• 1 Cupcake liners
• 1 Electric mixer (stand or hand)
• Measuring cups and spoons
• Mixing bowls (medium and large)
• 1 Wire cooling rack
• 1 Piping bag and tips (for frosting)
• 1 Medium ice cream scoop (optional, for portioning)
• 1 Spatula
• 1 Whisk

Ingredients

For the Cupcakes

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 teaspoon cocoa powder
• 1 ½ cup vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white vinegar
• 1 tablespoon vanilla extract

For the Cream Cheese Frosting

• 16 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

Step 1: Prepare

• Preheat oven to 350°F (175°C)
• Line 24 muffin cups with paper liners
• Bring all refrigerated ingredients to room temperature

Step 2: Make the Batter

• Whisk dry ingredients in a medium bowl
• Beat oil and sugar in a large bowl until combined
• Add eggs one at a time
• Mix in food coloring, vinegar, and vanilla
• Alternate adding dry ingredients and buttermilk

Step 3: Bake

• Fill cupcake liners ⅔ full
• Bake 18-20 minutes
• Cool in pan 5 minutes
• Transfer to wire rack to cool completely

Step 4: Make Frosting

• Beat cream cheese and butter until smooth
• Add powdered sugar gradually
• Mix in vanilla and salt
• Beat until light and fluffy

Step 5: Decorate

• Pipe or spread frosting on cooled cupcakes
• Optional: sprinkle with red velvet cake crumbs

Notes

• Room temperature ingredients are crucial for smooth batter
• Use gel food coloring for more intense red without affecting texture
• Don't overmix - stop when ingredients are just combined
• Use an ice cream scoop for perfectly sized cupcakes
• Cool completely before frosting (at least 1 hour)
• Chill frosted cupcakes for 15 minutes to set frosting
• For natural red color, substitute with 2 tablespoons beet powder

Nutrition

Serving: 85g | Calories: 320kcal | Carbohydrates: 38g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 180mg | Potassium: 95mg | Fiber: 0.5g | Sugar: 28g | Vitamin A: 285IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 1.2mg