Homemade Red Velvet Cupcakes That Stay Moist
The ultimate recipe for Homemade Red Velvet Cupcakes That Stay Moist, perfected through decades of passion and experimentation. This recipe guarantees vibrant color and tender texture, making it a delightful treat for any occasion.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Total Time: 42 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (with substitutions)
Ingredients
2 ¼ cups All-purpose flour
1 ¾ cups Granulated sugar
2 tablespoons Unsweetened cocoa powder
1 teaspoon Baking soda
½ teaspoon Salt
½ cup Unsalted butter, softened
2 Large eggs
1 teaspoon Vanilla extract
2 tablespoons Red food coloring (liquid)
1 cup Buttermilk
1 teaspoon White vinegar
8 ounces Cream cheese, softened (for frosting)
½ cup Unsalted butter, softened (for frosting)
3-4 cups Powdered sugar (sifted, to taste)
1 teaspoon Vanilla extract (for frosting)
Pinch of salt (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners
- In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Set aside
- In another large bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract
- Add the red food coloring and mix until fully combined
- Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Mix on low speed just until combined
- Gently stir in the white vinegar
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted comes out clea
- Remove from oven and cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely
- To make the frosting, beat together cream cheese and softened butter until smooth and creamy, then gradually add sifted powdered sugar, mixing until fluffy
- Stir in the vanilla extract and a pinch of salt
- Once the cupcakes are completely cool, frost them generously
- Serve and enjoy!
Notes
Use room temperature ingredients for best results.
Measure flour correctly to avoid dense cupcakes.
Do not overmix the batter to ensure moisture.