How To Make Moist Red Velvet Cupcakes – Easy Cupcake Recipe

This recipe of Moist red velvet cupcakes is so sweet, soft and delicious. When I tested some of the recipes, I was finally happy with this red velvet cupcake recipe. You can take cocoa powder, chocolate for the filled top of the cupcake, or any other ingredients.  

The red velvet cupcakes taste light, the same as chocolate cake batter that is moist and beautiful and made with simple ingredients. We use buttermilk for the thickness of red velvet cupcakes. If you have not tried this recipe before, I suggest you try this recipe at once. To get ready I am sharing the recipe for Moist red velvet cupcakes for the insist of some particular clients. Read others recipe

Moist red velvet cupcakes

This recipe of Moist red velvet cupcakes is so sweet, soft and delicious. Red velvet cupcake is a combination of cream easy-to-make individually-sized desserts.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 5

Calories 626 kcal

Equipment

• Muffin pans
• Paper cupcake liners
• Mixing Bowls
• Electric hand mixer or stand mixer
• Piping bag and tip

Ingredients

  

For the cup

• 207- gram all-purpose flour
• 25- gram cocoa powder
• 206 grams of granulated sugar
• 13- gram baking powder
• 3- gram baking soda
• pinch of salt
• 155 grams of unsalted butter at room temperature
• 3 to 4 large eggs at room temperature
• 27- gram vanilla extract
• 170 ml buttermilk
• Red food coloring

For the Cream Cheese Frosting

• 260 grams of unsalted butter at room temperature
• almost 865-gram confectioners sugar sifted
• 465- gram cream cheese room temperature
• 14- gram vanilla extract
• pinch kosher salt

Instructions

 

For the cupcakes

• First of all, heat the oven to 350F. Then 16 cupcakes of paper are placed in a cupcake pan.
• Now take one large bowl, and add the all ingredients flour, sugar, cocoa powder, baking powder, and baking soda all of them mix properly then add salt and mix again.
• Cut the butter into small pieces then add the dry ingredients.
• Take another bowl, and mix all the ingredients eggs, buttermilk, vanilla, and food coloring (use 1 or 2 small spoons of liquid food coloring)
• Gradually add the dry ingredients to the wet ingredients while mixing slowly. Mix until properly. Distribute the batter evenly into cupcake papers.
• Bake for 14 to 20 minutes then allow it to cool for a few minutes in the pan.

For the Cream Cheese Frosting

• In a large bowl, add cream the butter and mix with a mixer at medium speed until mixed well.
• Add a cream chees and vanilla at room temperature and add salt. Whisk together until mixed completely.
• Then add a sugar 200 grams at a time. Mix until properly. If you want buttercream then add more sugar and repeat the mixing process until the desired texture is.
• After transferring the buttercream to a piping bag with a star tip, top each cooled cupcake with a generous dollop of the frosting.

Notes

• Weigh the ingredients using a kitchen scale. I will suggest you use a kitchen scale because it makes accurate measurements, especially for flour, sugar, and all dry ingredients. In this way, you can save your time.
• Richer chocolate variation. If you are a lover of chocolate then you can add additional cocoa powder of 13 to 15 grams. The disadvantage is that your red color will be dim then you can add a bit of red color.
• Personalize the color. For food red color you will be adding 13 to 26 grams of liquid food color. If you make it more red then increase the little amount of red liquid.
• Make your sour milk. If you do not have buttermilk for this recipe then you can make this recipe with alternate ingredients. You can use whole milk or add a small amount of lemon juice and keep it for a few minutes and cradle before using.
• Decorate with cupcake crumbles. One cupcake should be crumbled and used to garnish the frosting. Use a toothpick to mix in extra red food
  • coloring to one cupcake before baking if you’d like a redder crumble garnish.
  
  

Keyword Moist red velvet cupcakes

RATING 5 (54)

Ingredients needed

Here I am sharing the list of some ingredients you will need:

• Cocoa Powder. I recommend you buy a good quality cocoa powder. if you want to make a more tasty and fluffy cupcake then you increase or decrease the amount of cocoa powder.
• Butter. Use butter in both cupcakes and cream cheese frosting at room temperature. 
• Vanilla Extract. We use vanilla to balance the flavor of chocolate or make more sweetness of cupcakes.
• Buttermilk. It’s a crucial ingredient in red cupcakes it gives you the best texture of cake because it reacts with both the baking soda and baking powder. If you do not have buttermilk then you can add you way whole milk or lemon juice.
• Cream Cheese. The richest cream cheese frosting is made with full-fat cream cheese. If you’d like, you may substitute reduced-fat cream cheese, just make sure it’s block-style rather than whipped or spreadable.
• All-Purpose Flour. We use good-quality flour because important ingredient of cupcakes and is measured with a kitchen scale.

How to make this recipe

For the cupcakes

• First of all, heat the oven to 350F. Then 16 cupcakes of paper are placed in a cupcake pan.
• Now take one large bowl, and add the all ingredients flour, sugar, cocoa powder, baking powder, and baking soda all of them mix properly then add salt and mix again.
• Cut the butter into small pieces then add the dry ingredients.
• Take another bowl, and mix all the ingredients eggs, buttermilk, vanilla, and food coloring (use 1 or 2 small spoons of liquid food coloring) 
• Gradually add the dry ingredients to the wet ingredients while mixing slowly. Mix until properly. Distribute the batter evenly into cupcake papers.
• Bake for 14 to 20 minutes then allow it to cool for a few minutes in the pan.

For the Cream Cheese Frosting

• In a large bowl, add cream the butter and mix with a mixer at medium speed until mixed well.
• Add a cream chees and vanilla at room temperature and add salt. Whisk together until mixed completely. 
• Then add a sugar 200 grams at a time. Mix until properly. If you want buttercream then add more sugar and repeat the mixing process until the desired texture is. 
• After transferring the buttercream to a piping bag with a star tip, top each cooled cupcake with a generous dollop of the frosting.

Tips for this recipe

Weigh the ingredients using a kitchen scale.

• I will suggest you use a kitchen scale because it makes accurate measurements, especially for flour, sugar, and all dry ingredients. In this way, you can save your time.

Richer chocolate variation.

• If you are a lover of chocolate then you can add additional cocoa powder of 13 to 15 grams. The disadvantage is that your red color will be dim then you can add a bit of red color.

Personalize the color

• For food red color you will be adding 13 to 26 grams of liquid food color. If you make it more red then increase the little amount of red liquid.

Make your sour milk.

• If you do not have buttermilk for this recipe then you can make this recipe with alternate ingredients. You can use whole milk or add a small amount of lemon juice and keep it for a few minutes and cradle before using.

Decorate with cupcake crumbles.

• One cupcake should be crumbled and used to garnish the frosting. Use a toothpick to mix in extra red food coloring to one cupcake before baking if you’d like a redder crumble garnish.

FAQs

How do I store leftovers?

We can store an unfrosted cupcake in an airtight container at room temperature for up to 2 to 3 days and an unused frosting store in the fridge for up to 1 week. If you want to store it for a long time then store it in the freezer for up to 3 months.

What do I serve with this?

These red velvet cupcakes would be great for a celebration, a party, or just because. The cake’s chocolatey undertones will thrill chocolate fans, and everyone will be amazed by its vivid hue. Serve them with my jam-filled linzer cookies and cherry pie to extend the red and white motif across all of your dessert selections, or serve them with my red velvet layer cake, quick red velvet cookie recipe, and glazed red velvet donuts to create a full spread of red velvet desserts.

What is red velvet made of?

Necessary ingredients for red velvet include cocoa powder, buttermilk, baking soda, baking powder, and red food coloring. These components combine with all-purpose flour, traditional white sugar, and creamy butter to create a flavor and texture that is just irresistible. These cupcakes are piped with a pillow of fluffy cream cheese frosting made with butter, cream cheese, and lots of powdered sugar for the perfect finish.