Today is the day to share my very favorite Fluffiest Red Velvet Cupcakes. Say goodbye to dry, flavorless, and difficult -to-make red velvet cupcakes. These are the moistest, lightest, most flavorful, most gorgeous, and simplest cupcakes. With the perfect dome and cream cheese frosting, these cupcakes look and taste the part.
Red Velvet Cupcake Ingredients
All Purpose Flour and Corn Starch: A combination of all purpose flour and corn starch gives us a light, fluffy, but stable structure!
Baking Soda and Baking Powder: These leavening agents give our cupcakes rise, create that beautiful dome, and contribute to the fluffy texture!
Salt: Salt brings out extra flavor and sweetness in these cupcakes!
Cocoa Powder: Cocoa powder helps create the classic red velvet flavor. Though normal red velvet recipes usually have a slightly lower amount, I think 3 tablespoons really brings out the flavor in this recipe.
Vegetable Oil: I like using vegetable oil in cupcakes for moisture, stability, ease of use, and freshness. Vegetable oil helps cakes to enhance and maintain moisture and flavor!
Sugar: Sugar brings out the sweetness and moisture!
Eggs: Room temperature eggs help with moisture and flavor. Using room temperature ensures that we do not shock our mixture, contributing to our light and smooth texture.
Buttermilk: Buttermilk interacts with our leavening agents to create the light and fluffy texture of these cupcakes. I highly recommend using buttermilk for best results!
Vanilla Extract: Vanilla extract rounds out our flavors.
Vinegar: Red velvet uses a touch of vinegar to help the cupcakes rise!
Moistest and Fluffiest Texture
If you read through the ingredients, I use many of the same words over again- light, fluffy, moist. These cupcakes are seriously incredible. For a stable structure, these cupcakes use all purpose flour rather than cake flour. stable and have structure.
In terms of moisture, these cupcakes are perfect. The buttermilk, eggs, and sugar all help these cupcakes to be moist as ever. They aren’t wet or greasy, but they are nowhere near dry! In my opinion, a good cupcake should be moist…. and this is a good cupcake!
Red Velvet Color
The color of red velvet cupcakes comes from two factors: cocoa powder and red food coloring. Without food coloring, these cupcakes are light brown in color. I know everyone has their views on food coloring, but if you use a high quality food dye, you’ll only have to add a drop or two. Americolor Super Red is INCREDIBLE!
Storing Red Velvet Cupcakes
Unfrosted cupcakes should be stored at room temperature in an airtight container for up to 4 days. Frosted cupcakes need to be covered and stored in the fridge for up to 1 week. Before serving, bring the cupcakes to room temperature. Unfrosted cupcakes can be kept in the freezer for up to 3 months.
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Fluffiest Red Velvet Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 18 cupcakes 1x
- Category: Cupcakes, Red Velvet, Cream Cheese Frosting
- Method: Bake
- Cuisine: American
Description
These Fluffiest Red Velvet Cupcakes are the moistest, lightest, most flavorful, most gorgeous, and simplest cupcakes. With the perfect dome, deep red color, and delicious cream cheese frosting, these cupcakes look and taste the part.
Ingredients
For the Cupcakes
- 1 cup all purpose flour
- 1/4 cup corn starch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons cocoa powder
- 2/3 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk, room temperature
- 1 teaspoon distilled vinegar
- 1/4 teaspoon red food gel (may need more depending on brand)
For the Frosting
- 3/4 cup butter, cool
- 8 oz cream cheese, room temperature
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 tablespoon heavy cream
Instructions
For the Cupcakes
- Preheat your oven to 350 degrees Fahrenheit. Line cupcake trays with liners.
- In a medium-sized bowl, whisk flour, corn starch, baking powder, baking soda, salt, and cocoa powder together.
- In a large bowl, whisk oil, granulated sugar, room temperature eggs, and vanilla extract together.
- Add dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with adding dry ingredients. Scrape down the bowl as you do this and DO NOT overmix.
- Carefully whisk food gel and distilled vinegar into the batter until just combined.
- Add about 1/4 cup of batter to each liner. Cupcakes will be about 2/3 full.
- Bake at 350 degrees for 16-19 minutes. Cupcakes will spring back when touched in the center, a toothpick inserted into the center will have moist crumbs, and the tops of the cupcakes will look just slightly wet. Overbaking will lead to dry cupcakes.
- Allow the cupcakes to cool before frosting to prevent the frosting from melting.
For the Frosting
- In a large bowl or in the bowl of a standing mixer (recommended), cream cool butter (can be cooler than room temperature) and room temperature cream cheese together until smooth and creamy. This should be at least 3 minutes of mixing.
- Slowly add powdered sugar to the mixture, beating until fully combined. Scrape down the sides of the bowl.
- Add vanilla extract and heavy cream to the frosting. Beat on high speed for 3-5 minutes until light, fluffy, and creamy.
- Decorate cooled cupcakes as desired.
Keywords: Moist Cupcakes, Red Velvet Cupcakes, Cupcakes, Cream Cheese Frosting
Looks heavenly!
Thank you so much for your sweet comment! I’m a huge fan of these 🙂
I’m making a Red Velvet Layer Cake for Caroline for her birthday and was thrilled to see you have a recipe for cupcakes! I’ll look no further! Since I’d like to make a layer cake, though, and not cupcakes, I assume I just need to adjust the baking time…. check for doneness around 20 minutes? Hope you are well, Sweet Elise. xoxoxxo Kim W.
Hi Mrs. Waxman! I’m so glad you left a comment and am so excited you’ll be baking for Caroline! Yes, your baking time will be altered depending on the size of your pan. Usually, the more batter per pan, the longer the baking time, meaning a 6 inch cake layer will take longer than an 8 inch cake layer. I would think most layer cakes would be in for at least 25 minutes, but just keep your eye on it! A toothpick should come out with moist crumbs!
I absolutely LOVE this recipe!! The cake is so fluffy and moist and tastes like the most perfect red velvet cake ever! I’ve used this recipe to make both cakes and cupcakes, and they turn out perfectly every single time. I won’t ever use another red velvet recipe in my life!
★★★★★
This comment means so much! Thank you, Alyssa! I love that you have been able to use this recipe so often, and I am SO glad you enjoy it as much as I do!
Hi, I am going to make these and was wondering if I should use my kitchen aid with whisk attachment or if I am better off using a hand whisk?
Hi Vivian! I would use a hand whisk for the cupcake batter and an electric mixer or stand mixer with a paddle attachment for the frosting!