Easy Moist Red Velvet Cupcakes without Buttermilk Recipe For Valentine’s Day – Ready in Just 20 Minutes!
Moist Red Velvet Cupcakes Recipe: A Classic with a Twist
What’s better than classic red velvet cupcakes?
Red velvet cupcakes made without buttermilk but still fluffy, moist, and full of tangy flavor!
This recipe substitutes buttermilk with milk and vinegar, ensuring a soft texture and subtle tangy taste.
Vibrant red hues and creamy frosting make these cupcakes stunning and irresistibly delicious.
Quick to prepare, they’re perfect for birthdays, romantic evenings, or a sweet weekend indulgence.
📝 Key Ingredients
- Milk + Vinegar: A buttermilk substitute for tangy moisture.
- All-Purpose Flour: The foundation for soft, fluffy cupcakes.
- Cocoa Powder: Adds depth to the red velvet flavor.
- Red Food Coloring: Vibrant and eye-catching.
- Cream Cheese: Soft and creamy for the perfect frosting.
❤️ Why You’ll LOVE This Recipe
- Buttermilk-Free: A simple substitute creates the same moist texture.
- Soft and Fluffy: The perfect crumb that melts in your mouth.
- Quick to Prepare: Ready in just 42 minutes.
- Stunning Presentation: Vibrant red cupcakes with a creamy white frosting.
- Crowd-Pleaser: Great for any occasion, big or small.
🍰 What to Serve with Moist Red Velvet Cupcakes
- Drinks: Pair with hot cocoa, a creamy latte, or a chilled glass of milk.
- Desserts: Serve alongside vanilla ice cream or white chocolate cheesecake bars.
- Occasions: Perfect for birthdays, Valentine’s Day, or tea parties.
🎨 More Related Recipes
Looking for more delightful treats to pair with these Moist Red Velvet Cupcakes? Check out these recipes:
- Red Velvet Crinkle Cookies – Soft, sweet, and vibrant cookies, perfect for any celebration.
- Moist Pink Velvet Cake – A colorful and fluffy cake, ideal for festive occasions or romantic dinners.
- Italian Hot Chocolate Recipe – A rich and creamy drink, perfect alongside these velvety cupcakes.
If you’re craving a dessert that’s soft, vibrant, and incredibly indulgent, these Moist Red Velvet Cupcakes are perfect.
With a fluffy texture, a hint of cocoa, and tangy cream cheese frosting, they’re a timeless classic.
Ideal for birthdays, romantic occasions, or casual treats, this recipe is as easy to prepare as it is to enjoy.
- 1 cup whole milk
- 1 tsp white vinegar
- 2½ cup all-purpose flour
- 1/2 tsp salt
- 1 tsp salt
- 2 tbsp cocoa powder
- 1/2 cup softened butter, unsalted
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 tbsp red food coloring
- 16 ounces cream cheese, softened
- 8 tbsp butter, softened
- 4 cup powdered sugar
- 2 tsp vanilla extract
- Step 1: Prepare the Buttermilk Substitute
In a small bowl, combine milk and vinegar.
Let it sit for 5 minutes to curdle slightly.
- Step 2: Mix the Dry Ingredients
In a mixing bowl, whisk together all-purpose flour, salt, baking soda, and cocoa powder until evenly distributed.
- Step 3: Cream the Butter and Sugar
In a large bowl, beat softened butter and sugar with an electric mixer until light and fluffy.
- Step 4: Add Wet Ingredients
Mix in oil, eggs, vanilla extract, and red food coloring.
Beat until the mixture is smooth and vibrant.
- Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk substitute.
Mix until just combined. - Step 6: Bake the Cupcakes
Preheat your oven to 350°F (175°C). Line a cupcake tin with liners. Fill each liner ⅔ full with batter.
Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely. - Step 7: Make the Cream Cheese Frosting
In a mixing bowl, beat softened cream cheese and butter until creamy.
Gradually add powdered sugar and vanilla extract.
- Step 8: Frost and Decorate
Once the cupcakes are cool, spread or pipe the cream cheese frosting on top.
Garnish as desired.
Servings 12
Serving Size cupcakes
- Amount Per Serving
- Calories 574kcal
- % Daily Value *
- Total Fat 44g68%
- Saturated Fat 20g100%
- Cholesterol 108mg36%
- Sodium 447mg19%
- Total Carbohydrate 82g28%
- Dietary Fiber 1g4%
- Sugars 447g
- Protein 7g15%
- Vitamin A 447 IU
- Calcium 76 mg
- Iron 2 mg
* Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
✔️ Expert Cupcake Tips
- Use Room-Temperature Ingredients: Ensures smooth mixing and a fluffy texture.
- Don’t Overmix: Mix just until combined to avoid dense cupcakes.
- Cool Before Frosting: Warm cupcakes will melt the frosting.
- Add Toppings: Decorate with sprinkles, crushed nuts, or a drizzle of white chocolate.
🥄 Make Ahead and Storage
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Freezer-Friendly: Freeze unfrosted cupcakes for up to 3 months. Thaw before frosting and serving.
- Make Ahead: Prepare the batter a day ahead and refrigerate. Bake fresh for the best results.
✔️ Key Points Recap
- Substitute milk and vinegar for buttermilk for perfect red velvet texture.
- Combine wet and dry ingredients carefully for a balanced batter.
- Bake cupcakes until just set for a fluffy result.
- Use high-quality cream cheese for smooth, rich frosting.
- Learn more about red velvet baking tips at chaosmakescake.co.uk.
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