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Moist Red Velvet Cupcakes Recipe with Cream Cheese Frosting

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These Moist Red Velvet Cupcakes with Creamy Cream Cheese Frosting offer a perfect balance of cocoa tang and velvety crumb, making them a nostalgic and crowd-pleasing treat for any occasion.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1 tbsp unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup (56g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) buttermilk (or 1/2 cup milk + 1/2 tbsp lemon juice, let sit 5 mins)
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring (liquid or gel)
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease if you prefer no liners.
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Add vanilla extract, red food coloring, buttermilk, and white vinegar to the mixture. Stir gently to combine without overmixing.
  6. Gradually fold the dry ingredients into the wet batter using a spatula until no streaks of flour remain; lumps are okay.
  7. Spoon batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
  8. Bake for 18-22 minutes, checking doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. To prepare frosting, beat cream cheese and softened butter until smooth. Gradually add powdered sugar, vanilla extract, and salt, beating until fluffy, about 3-5 minutes.
  11. Once cupcakes are cool, pipe or spread the cream cheese frosting generously on top. Optionally garnish with cocoa powder or red sprinkles.

Notes

Use gel food coloring to avoid runny batter. Do not overmix batter after adding dry ingredients to keep cupcakes tender. Cool cupcakes completely before frosting to prevent melting. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze unfrosted cupcakes for up to 3 months.

Nutrition

Keywords: red velvet cupcakes, cream cheese frosting, easy cupcakes, moist cupcakes, family recipe, celebration dessert

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