How to Make Perfect Moist Red Velvet Cupcakes

Moist Red Velvet Cupcakes. Any red velvet cake recipe requires TWO ounces of red food coloring. You will notice the vibrancy in color. These cupcakes were really good but what made them even better was piping on the White Chocolate Cream Cheese Frosting from Red Velvet Cake IV.

I spent a while testing different variations when it came to these cupcakes, from using just. Classic red velvet cupcakes with cream cheese frosting are always a hit! These are moist and flavorful, with a hint of cocoa and a slight buttermilk tang. You can have Moist Red Velvet Cupcakes using 17 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Moist Red Velvet Cupcakes

1. You need 1 of and 1/3 (145 grams) cake flour.
2. You need 2 of table spoons natural unsweetened cocoa powder.
3. It's 1/2 teaspoon of baking soda.
4. Prepare 1/4 teaspoon of salt.
5. Prepare 1/4 of cup(60 grams) unsalted butter (room temperature).
6. You need 1 cup (200 grams) of granulated sugar.
7. Prepare 1 of large egg (room temperature).
8. Prepare 1/4 cup (60 ml) of vegetable oil.
9. You need 1 tablespoon of liquid red food coloring.
10. It's 1 teaspoon of pure vanilla extract.
11. Prepare 1/2 teaspoon of distilled white vinegar.
12. It's 2/3 of cup(160 ml) buttermilk room temperature.
13. You need of Butter Cream Frosting.
14. It's 1 cup of butter (room temperature).
15. You need 1 teaspoon of vanilla extract.
16. Prepare 5-6 cups of confectioner's sugar.
17. It's 1/4 cup of milk as needed..

I'm posting on a Monday this week, instead of Tuesday like I usually do. I just wanted to make sure you saw these awesome red velvet. These red velvet cupcakes are super moist, they are the best red velvet cupcake recipe ever!! The vibrant red velvet color of these cupcakes are perfect for val's day, and on top of everything they are so darn delicious.

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..

Soft fluffy red velvet cupcakes that will become your go to cupcake recipe. 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. Recently I used my red velvet cake recipe to make red velvet cupcakes and wasn't too thrilled with the texture anymore.