Moist Most Delicious Redvelvet Cup Cakes with Sizzling Frosting
Indulge in the irresistible charm of these *Moist Most Delicious Red Velvet Cupcakes with Sizzling Frosting*! Perfectly moist and vibrantly red, these cupcakes achieve their signature texture with a blend of buttermilk, vegetable oil, and a touch of vinegar, while a hint of cocoa adds depth to the flavor. Each bite is topped with a luscious cream cheese frosting that comes alive with a zesty splash of lemon juice and fragrant zest, making it delightfully tangy and unique. Quick to prepare in just 40 minutes, this crowd-pleasing dessert is ideal for special occasions or an everyday sweet treat. Serve these decadent cupcakes at room temperature for maximum flavor and watch them disappear in an instant!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 tablespoon Cocoa powder (unsweetened)
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Buttermilk
- 0.5 cup Vegetable oil
- 1 large Egg
- 1 teaspoon Red food coloring
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Distilled white vinegar
- 8 ounces Cream cheese
- 0.5 cup Unsalted butter
- 3 cups Powdered sugar
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 1 teaspoon Milk (optional, for thinning frosting)
Instructions
Preheat the oven to 350°F (175°C) and line a cupcake pan with 12 paper liners.
In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the buttermilk, vegetable oil, egg, red food coloring, vanilla extract, and vinegar until smooth and well combined.
Gradually incorporate the dry ingredients into the wet ingredients, stirring just until the batter is smooth and no lumps remain. Be careful not to overmix.
Evenly divide the batter among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
To make the frosting, beat the cream cheese and butter together in a large bowl using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Gradually add the powdered sugar, 1 cup at a time, mixing until fully incorporated and smooth.
Stir in the lemon juice and zest, then beat for another 30 seconds. If the frosting is too thick, add milk a teaspoon at a time until the desired consistency is reached.
Once the cupcakes are completely cool, generously frost them using a piping bag or spatula.
Serve the cupcakes immediately, or store in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving to enhance moistness and flavor.
Nutrition Facts
Calories |
5123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.0 g | 314% | |
| Saturated Fat | 93.9 g | 470% | |
| Polyunsaturated Fat | 72.8 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 2191 mg | 95% | |
| Total Carbohydrate | 721.2 g | 262% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 567.9 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 446 mg | 34% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 861 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
