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The Ultimate Moist & Velvety Red Velvet Cupcakes with Tangy, Dreamy Cream Cheese Frosting (Bakery Style at Home)

Close-up of a red velvet cupcakes with a bite taken out, showing the moist crumb and thick cream cheese frosting.
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Bake bakery-style red velvet cupcakes that are incredibly moist and tender with a subtle cocoa flavor. This easy recipe includes instructions for the best, tangy cream cheese frosting, making them perfect 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 teaspoon white vinegar
  • 1 tablespoon red food coloring (high-quality liquid or gel)
  • 4 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

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 1 cup of sugar and 1/2 cup of softened butter 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. Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients (three additions of dry, two of wet). Mix only until just combined; do not overmix to keep the crumb velvety.
  6. Divide the batter evenly among 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. Prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and 1/2 cup of softened butter until smooth.
  9. Gradually add the sifted powdered sugar, beating until fully incorporated. Add the vanilla extract and beat on medium-high speed until the frosting is light and fluffy.
  10. Once the cupcakes are completely cool, pipe or spread the tangy cream cheese frosting onto each one.

Notes

  • For the best velvet crumb, use full-fat buttermilk.
  • Use high-quality, concentrated red food coloring for a deep, vibrant color without thinning the batter too much.
  • If you prefer a slightly less tangy frosting, reduce the vinegar in the cake batter slightly.

Nutrition

Find it online: https://hearthbite.com/red-velvet-cupcakes-moist-bakery-style/