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Red velvet cupcakes

Easy Moist Red Velvet Cupcakes

Red Velvet Cupcakes are the perfect treat to celebrate love!
Their soft, moist texture, subtle cocoa flavor, and luscious cream cheese frosting make them irresistible.
Prep Time 30 minutes
Cook Time 18 minutes
Course breakfast, desserts
Cuisine american cuisine, easy cuisine
Servings 12 cupcakes
Calories 340 kcal

Ingredients
  

Cupcake Ingredients:

  • 175 g 1 ⅓ cups all-purpose flour
  • 125 g ⅔ cup granulated sugar
  • ½ tbsp cocoa powder
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 large egg
  • 112 g ½ cup vegetable oil
  • 121 g ½ cup buttermilk
  • ½ tbsp vinegar
  • 1 tsp vanilla extract
  • 12 g 1 tbsp red food coloring

For the Cream Cheese Frosting:

  • 112 g 4 oz cream cheese, at room temperature Philadelphia cream cheese
  • 113 g ½ cup unsalted butter, at room temperature
  • 1 tsp vanilla extract
  • 330 g 2 ½ cups powdered sugar

Instructions
 

– Prepare the Cupcakes

  • Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake liners.
  • In a large bowl, lightly beat the egg with a whisk.
  • Add the oil, buttermilk, vinegar, vanilla extract, and red food coloring. Mix until smooth and well combined. Set aside.
  • In a separate bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda until evenly combined.
  • Pour the wet mixture into the dry ingredients.
  • Whisk vigorously for about one minute until the batter is completely smooth (do not overmix).
  • Divide the batter evenly into the cupcake liners, filling each about ⅔ full to prevent overflow.
  • Place in the oven and bake for approximately 18 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cupcakes cool completely on a wire rack before frosting.

– Prepare the Cream Cheese Frosting

  • Sift the powdered sugar
  • Beat the cream cheese and butter: In a large bowl, beat butter and cream cheese together on medium speed until creamy and fluffy.
  • Add the vanilla extract
  • Gradually add the powdered sugar: Add in three batches, beating well after each addition.
  • Scrape down the sides of the bowl to ensure even mixing.

Prepare for decorating:

  • Transfer the frosting to a piping bag fitted with a round tip (10-11 mm diameter).
  • Pipe the frosting in a spiral motion from the outer edge to the center, creating a delicate peak.
  • Sprinkle with red and pink sugar hearts or any decorations of your choice.
  • Refrigerate the cupcakes for a while to let the frosting set.