Ultimate Red Velvet Cupcakes: Soft, Moist, and Irresistible recipe

Ultimate Red Velvet Cupcakes: Soft, Moist, and Irresistible

by @kingdombakery
Prep Time
20min
Cook Time
19min
Total Time
39min

Indulge in the ultimate red velvet cupcakes, where a tender crumb meets a perfect balance of cocoa and vanilla. These cupcakes are irresistibly moist, thanks to buttermilk and a hint of coffee, giving them a rich depth of flavor. Topped with luscious cream cheese frosting, each bite is a harmony...

Ingredients

24 Servings
(1 serving = 1 cupcake)

Dry Ingredients

  • 2cups
    ½ all-purpose flour
  • 1tsp
    salt
  • 1tsp
    baking soda
  • 1tbsp
    cocoa powder
  • 1cups
    ½ sug

Wet Ingredients

  • 1cups
    ½ neutral oil (such as vegetable or canola oil)
  • 1cups
    ½ buttermilk
  • 1/2cup
    coffee (brewed
  • cooled)
  • 1tsp
    ½ red food coloring (add more if needed for a vibrant red)
  • 1tsp
    white vinegar
  • 2tsp
    vanilla extract

Cream Cheese Frosting

  • 8oz
    (1 block) cream cheese
  • softened
  • 1/2cup
    (1 stick) unsalted butter
  • softened
  • 1/2cup
    brown sugar
  • packed
  • 3cups
    powdered sugar
  • sifted
  • 1tsp
    vanilla extract
  • pinch
    of salt (optional
  • to taste)

How to make Ultimate Red Velvet Cupcakes: Soft, Moist, and Irresistible

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two 12 cupcake pans with liners.

  2. Prepare Dry Ingredients: In a large mixing bowl, sift together the flour, salt, baking soda, cocoa powder, and sugar. Whisk to combine evenly.

  3. Mix Wet Ingredients: In a separate bowl, whisk together the oil, buttermilk, coffee, red food coloring, vinegar, and vanilla extract until well combined.

  4. Combine Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing with a hand mixer or whisk. Mix just until the batter is smooth, avoiding overmixing.

  5. Divide Batter: Pour the batter evenly into the prepared cupcake pans.

  6. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

  7. Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

  8. Serving Suggestion: Frost the cupcakes with cream cheese frosting or whipped cream frosting for a classic red velvet pairing. Decorate as desired, and enjoy!

Cream Cheese Frosting

  1. Cream the Butter and Cream Cheese: In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and butter together on medium speed until smooth and creamy (about 2–3 minutes).

  2. Add Vanilla: Mix in the vanilla extract until fully incorporated.

  3. Add Powdered Sugar: Gradually add the powdered sugar, 1 cup at a time, mixing on low speed to avoid a powdered sugar cloud. Once all the sugar is added, increase the speed to medium and beat until the frosting is light and fluffy (about 3–4 minutes).

  4. Taste and Adjust: If desired, add a pinch of salt to balance the sweetness.

Tips & Tricks

  1. Frosting Tips:

  2. For easier spreading, make sure the frosting is at room temperature.

  3. If the frosting is too thick, add a teaspoon of milk or cream at a time to loosen it.

  4. For extra flavor, consider adding a splash of lemon juice for tanginess or a pinch of cinnamon for warmth.

  5. Spread generously between the cake layers, over the top, and around the sides. Decorate as desired and enjoy your masterpiece!