Recipe: Yummy Moist Red Velvet Cupcakes

Moist Red Velvet Cupcakes. Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top! Though the red velvet cupcake itself is pretty impressive, my favorite part about this cupcake is its combination with cream cheese frosting.

Learn to make moist red velvet cupcakes with a deep red color, light and fluffy that just melt in the mouth topped with my no-butter cream cheese About these red velvet cupcakes. Bright, red, rich, moist, light and fluffy with a hint of cocoa. These cupcakes have a soft crumb and work great with. You can cook Moist Red Velvet Cupcakes using 17 ingredients and 9 steps. Here is how you cook that.

Ingredients of Moist Red Velvet Cupcakes

1. It's of and 1/3 (145 grams) cake flour.
2. Prepare of table spoons natural unsweetened cocoa powder.
3. Prepare of baking soda.
4. You need of salt.
5. It's of cup(60 grams) unsalted butter (room temperature).
6. It's of granulated sugar.
7. It's of large egg (room temperature).
8. You need of vegetable oil.
9. It's of liquid red food coloring.
10. You need of pure vanilla extract.
11. Prepare of distilled white vinegar.
12. It's of cup(160 ml) buttermilk room temperature.
13. You need of Butter Cream Frosting.
14. You need of butter (room temperature).
15. Prepare of vanilla extract.
16. It's of confectioner's sugar.
17. Prepare of milk as needed..

Every baker needs that one Moist Red Velvet Cupcakes recipe that we could rely on. Here's presenting my personal foolproof recipe which never fails. Moreover, these are super moist and amazingly delicious. Thus, this red sponge is full of simple flavors, light & fluffy.

Moist Red Velvet Cupcakes step by step

1. Preheat oven to 350°. Line two standard 12 count muffin pand with 16 cupcake liners and set aside.
2. In a large bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.
3. In a bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together butter and sugar on medium speed for 4-5 minutes,then add the egg and mix until fully combined. Mix in oil, vanilla,red food coloring and vinegar..Stopping to scrape down the sides of the bowl..
4. Mix in the dry ingredients in the additions alternating with the buttermilk, starting and ending with the dry ingredients. Be careful not to over mix the batter..
5. Evenly distribute the batter between all the 16 cupcake liners in the prepared muffin pan..
6. Bake for 20-30 minutes or until a toothpick comes out clean. Then remove the muffin pan after it cools of a little. Then transfer the cupcakes to a cooling rack..
7. Add butter to a stand mixer with fitted paddle attachment and beat butter at a medium speed for 5-6 minutes until fluffy.
8. Add 1 cup at a time of the confectioner's sugar until you get your desired consistency and then add the vanilla extract.
9. Add milk (1 teaspoon at a time) till the mixture is nice and smooth..

These are the absolute BEST red velvet cupcakes! A gorgeous red color, moist and fluffy, and topped with a luscious cream cheese frosting. When I first tried a red velvet cupcake, to say that I was underwhelmed would be a gross understatement. Perfectly moist Red Velvet Cupcakes topped with a rich vanilla buttercream, the best homemade cupcakes made from scratch. This is such a simple recipe, and the cupcakes can be enjoyed either for Christmas or Valentine's Day, or, why not, all year round.