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The Best Bakery-Style Red Velvet Cupcakes with Tangy Cream Cheese Frosting

Close-up of a vibrant red velvet cupcake topped with a swirl of thick cream cheese frosting.
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Make moist, soft, and fluffy red velvet cupcakes from scratch. This recipe delivers a vibrant red color and a subtle cocoa flavor, topped with a classic, tangy cream cheese frosting.

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, room temperature
  • 1 teaspoon white vinegar
  • 1 ounce red food coloring (liquid or gel)
  • 1 cup powdered sugar, for frosting
  • 4 ounces cream cheese, softened, for frosting
  • 1/4 cup unsalted butter, softened, for frosting
  • 1 teaspoon vanilla extract, for frosting
  • 1 tablespoon milk or heavy cream, for frosting (optional)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees 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 aside.
  3. In a large bowl, cream together the softened butter and 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 food coloring until the color is uniform.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Fill the prepared cupcake liners about two-thirds full with batter.
  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. Prepare the frosting: In a large bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing on low speed until incorporated. Add the vanilla extract and beat on medium speed until light and fluffy. Add milk or cream if needed to reach a smooth spreading consistency.
  9. Once the cupcakes are completely cool, frost each one generously with the cream cheese frosting.

Notes

  • For the most vibrant color, use a high-quality gel food coloring.
  • Buttermilk is necessary for the proper texture and tang; do not substitute with regular milk unless you mix 1 cup of milk with 1 tablespoon of white vinegar and let it sit for 5 minutes before using.
  • To achieve a bakery-style dome, use a large piping bag and tip, or chill the frosted cupcakes briefly before serving.

Nutrition

Find it online: https://afripaket.com/red-velvet-cupcakes-moist-easy-recipe/