red velvet moist cupcake recipe

Written ByJenny Smyth Posted on
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The Best red velvet moist cupcake recipe

I’m so excited to share with you my favorite red velvet moist cupcake recipe. This recipe has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re looking for a special dessert to serve at a party or just a quick treat to satisfy your sweet tooth, these cupcakes are sure to hit the spot.

I’ve tried many different recipes over the years, but this one remains my go-to because of its moist texture and subtle cocoa flavor. My family loves them just as much as I do, and they’re always a hit at family gatherings and potlucks. The red velvet cake is a classic Southern dessert that originated in the 1920s.

It’s made with cocoa powder, which gives it a distinctive flavor and color. I love that this recipe uses buttermilk instead of regular milk, which adds a tangy flavor and tenderness to the cupcakes. The combination of ingredients may seem unusual, but trust me when I say that it works beautifully.

One of the best things about this recipe is how easy it is to make. You don’t need any fancy equipment or specialized skills to whip up a batch of these delicious cupcakes. Just mix together the ingredients, scoop them into a muffin tin, and bake until they’re done.

It’s really that simple. In addition to being delicious and easy to make, these cupcakes are also relatively healthy compared to other desserts. They’re made with whole wheat flour instead of all-purpose flour, which makes them slightly more nutritious.

And because they’re baked rather than fried, you don’t have to worry about adding extra oil or butter to the recipe.

Red Velvet Moist Cupcakes

4.8 from 756 votes

These red velvet moist cupcakes are a delightful treat with a rich, velvety texture and a tangy cream cheese frosting. Perfect for any occasion, these cupcakes are sure to impress with their vibrant red color and moist crumb.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time50 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cupcakes

2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp distilled white vinegar
1/2 cup buttermilk

For the Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar
1 tsp vanilla extract
Pinch of salt

👨‍🍳Directions

1Preheat your oven to 350°F 175°C.
2Line a muffin tin with cupcake liners, ensuring there are enough for 12 cupcakes.
Set aside.
3In a medium bowl, whisk together the flour, baking soda, and salt.
Set aside.
4In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy.
5This should take about 2-3 minutes.
6The mixture should be pale in color and smooth in texture.
7Add the eggs, one at a time, beating well after each addition.
8Stir in the red food coloring, vanilla extract, and distilled white vinegar.
9The batter will thicken slightly and turn a vibrant red color.
10Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk.
11Begin and end with the dry ingredients.
12Mix just until combined.
13The batter will be thick and smooth.
14Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
15Bake in the preheated oven for 18-20 minutes.
16The cupcakes are done when a toothpick inserted into the center comes out clean and the tops are springy to the touch.
17Remove from the oven and let them cool in the pan for 5 minutes.
18Then, transfer them to a wire rack to cool completely before frosting.
19While the cupcakes are cooling, prepare the cream cheese frosting.
20In a large mixing bowl, beat the softened cream cheese and butter together using an electric mixer on medium speed until smooth and creamy.
21This should take about 2-3 minutes.
22Gradually add the powdered sugar, mixing well after each addition.
23Add the vanilla extract and a pinch of salt.
24Beat on high speed until the frosting is light and fluffy, about 3-4 minutes.
25Once the cupcakes have cooled completely, spread or pipe the frosting onto each cupcake.
26Decorate as desired and serve.

🔧Equipment

Mixing bowl
Electric mixer
Muffin tin
Cupcake liners
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 90mg🧂Sodium: 400mg🌾Total Carbs: 43g🥦Dietary Fiber: 1g🍬Sugars: 32g🥩Protein: 4g

📝Notes

Tips: For a more intense red color, you can use gel food coloring instead of liquid food coloring. Be careful not to overmix the batter, as this can result in tough cupcakes. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Cupcakes can be frozen for up to 3 months.

Watch Video Of How Red Velvet Moist Cupcakes Works

These red velvet moist cupcakes are always a good idea for any occasion because they’re easy to make and always impress.

Store any leftovers in an airtight container on the counter for up to three days or freeze them for longer storage.

When reheating, simply microwave individual cupcakes for 10-15 seconds or bake them in the oven at 350°F (175°C) for five minutes.

❓ Frequently Asked Questions About Red Velvet Moist Cupcakes

Q: What type of flour should I use for this recipe?

A: You can use either all-purpose flour or whole wheat flour for this recipe. If you choose to use whole wheat flour, keep in mind that it will give your cupcakes a nuttier flavor.

Q: Can I substitute buttermilk with regular milk?

A: While you can substitute buttermilk with regular milk in an emergency situation, keep in mind that it will change the flavor and texture of your cupcakes slightly.

Q: How do I ensure that my cupcakes are moist?

A: To ensure that your cupcakes are moist, make sure not to overmix the batter after you’ve added the dry ingredients.

Q: Can I make these cupcakes without a muffin tin?

A: While muffin tins are ideal for making these cupcakes, you can also bake them in a regular baking dish or even individual ramekins.

Q: Are these cupcakes suitable for gluten-free diets?

A: If you need to follow a gluten-free diet, be sure to use gluten-free flours instead of traditional flours.

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