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Easy Moist Red Velvet Cupcakes without Buttermilk Recipe For Valentine’s Day – Ready in Just 20 Minutes!

Moist Red Velvet Cupcakes
Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 20 mins Cook Time: 22 mins Total Time: 42 mins
Cooking Temp 350  °F
Servings 12
Calories 574
Best Season Winter
Description

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.

INGREDIENTS
    Red Velvet Cupcakes:
  • 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
    • Cream Cheese Frosting:
  • 16 ounces cream cheese, softened
  • 8 tbsp butter, softened
  • 4 cup powdered sugar
  • 2 tsp vanilla extract
👩‍🍳 How to Make Moist Red Velvet Cupcakes
  1. Step 1: Prepare the Buttermilk SubstituteMoist Red Velvet Cupcakes

    In a small bowl, combine milk and vinegar.

    Let it sit for 5 minutes to curdle slightly.

  2. Step 2: Mix the Dry IngredientsMoist Red Velvet Cupcakes

    In a mixing bowl, whisk together all-purpose flour, salt, baking soda, and cocoa powder until evenly distributed.

  3. Step 3: Cream the Butter and SugarMoist Red Velvet Cupcakes

    In a large bowl, beat softened butter and sugar with an electric mixer until light and fluffy.

  4. Step 4: Add Wet IngredientsMoist Red Velvet Cupcakes

    Mix in oil, eggs, vanilla extract, and red food coloring.

    Beat until the mixture is smooth and vibrant.

  5. Step 5: Combine Wet and Dry MixturesMoist Red Velvet Cupcakes

    Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk substitute.
    Mix until just combined.

  6. Step 6: Bake the CupcakesMoist Red Velvet 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.

  7. Step 7: Make the Cream Cheese FrostingMoist Red Velvet Cupcakes

    In a mixing bowl, beat softened cream cheese and butter until creamy.

    Gradually add powdered sugar and vanilla extract.

  8. Step 8: Frost and Decorate

    Once the cupcakes are cool, spread or pipe the cream cheese frosting on top.

    Garnish as desired.

Nutrition Facts (Per Serving) :

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.

Read it online: https://www.meltybites.com/recipe/moist-red-velvet-cupcakes/