• Skip to main content
  • Skip to primary sidebar

Amycakes Bakes

menu icon
go to homepage
  • Recipes
  • Resources
  • FAQ
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Tiktok
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Resources
    • FAQ
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Tiktok
  • ×
    Home » Recipes » Bakery-Style Cupcakes

    Published: Mar 9, 2023 by Amy · This post may contain affiliate links. If you make a purchase through links on my site, I may earn a commission (see disclosure).

    Extra Moist Red Velvet Cupcakes (easy recipe!)

    If you're hunting for the best moist red velvet cupcakes, you're in the right place! These homemade red velvet cupcakes have a subtle chocolate flavor and eye-catching red color. They're topped with my famous vanilla cream cheese frosting and will surely be your new favorite cupcakes!

    • Share
    • Tweet
    • Email
    5 from 21 votes
    Jump to Recipe
    A red velvet cupcake cut open to show the soft inside. this Post

    Red velvet is a classic flavor and was one of the most popular recipes in Amycakes Bakery. It's perfect for celebrating Valentine's Day, birthdays, anniversaries, baby showers, and any other event you can imagine. They look so fancy with their Red Velvet Dust topping, don't they?

    Never Miss a Recipe!

    I'm sharing my tried-and-true Amycakes Bakery recipes! Sign up to be the first to know about my favorite recipes, baking tips, and bakery secrets!

    Unlike some red velvet cupcakes that are dry and low on flavor, these perfect red velvet cupcakes are the opposite. The cake is so moist, making it easy for you to taste the delicious flavors in the batter. These cupcakes are topped with my go-to Vanilla Cream Cheese Buttercream, which is incredibly creamy and satisfying without being too sweet!

    Jump to:
    • ❤️ Why you'll love these moist red velvet cupcakes
    • 📋Ingredients
    • 🥣 Instructions
    • 🧁Variations
    • 🧊 Storage
    • 💭 FAQ
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love these moist red velvet cupcakes

    • They're so moist! - Thanks to my secret ingredient Instant Clearjel, these cupcakes can hold much more moisture than regular cupcakes. This means layers of flavor that will remind you of grandma's kitchen.
    • Quick & easy - These bakery-level cupcakes come together quickly thanks to my favorite two-bowl method.
    • Picture perfect - My super easy Red Velvet Dust topping elevates these perfect cupcakes and makes them look so fancy with minimal effort!

    📋Ingredients

    Ready to get baking? Gather these ingredients for each component of this recipe. You'll quickly see how easy this red velvet cupcake recipe is!

    An overhead shot of red velvet cupcake recipe ingredients.
    Red Velvet Cupcake Ingredients
    An overhead shot of vanilla cream cheese buttercream ingredients.
    Buttercream Frosting Ingredients

    Whisk together these dry ingredients in a large bowl.

    • All-purpose flour
    • Baking powder
    • Baking soda
    • Salt
    • Instant Clearjel
    • Cocoa powder
    • Sugar

    Note: Not familiar with Instant Clearjel? It's a particular type of cornstarch commonly used in bakeries to make incredibly moist and tender cakes without them getting soggy. Here are some common Instant Clearjel Substitutes.

    I use these wet ingredients to make flavorful, moist cakes every time.

    • Eggs
    • Buttermilk
    • Water
    • Vegetable oil
    • Vanilla extract

    You'll also need to add these other ingredients to make these red velvet cupcakes.

    • Salted butter
    • Liquid red food coloring
    • Apple cider vinegar

    To prepare the homemade cream cheese frosting, you'll need powdered sugar, Instant Clearjel, cream cheese, salted butter, butter-flavored shortening, and vanilla extract.

    Tip: A tiny bit of Shortening helps keep frostings light and fluffy. I prefer to use butter-flavored. It's worth buying some to have on hand for the best frostings ever!

    🥣 Instructions

    The recipe card below has detailed measurements and super easy step-by-step directions. I promise that my two-bowl method makes these classic red velvet cupcakes seriously easy!

    The cupcakes dry ingredients in a bowl.

    Whisk the dry ingredients together in a medium mixing bowl.

    The cupcakes wet ingredients in a bowl.

    Combine the wet ingredients together in a separate bowl.

    Red velvet cupcake batter in a bowl.

    Pour the dry ingredients and the apple cider vinegar into the wet ingredients. Stir quickly to help the vinegar react with the baking powder and soda. Then, stir in the melted butter and food coloring.

    Red velvet cupcakes batter in a cupcake tin.

    Add your cupcake batter to your cupcake pan, bake, and cool. For best results, make a quick simple syrup to lock in the moisture and brush it on the cupcakes.

    Gradually blend the frosting ingredients together in a stand mixer until light and fluffy.

    A super moist red velvet cupcake with the wrapper off showing its moist texture.

    Frost your cupcakes using a piping bag for a thick, creamy layer of frosting in every bite. Prepare the Red Velvet Dust from a spare cupcake and sprinkle it over your cupcakes for a final touch.

    🧁Variations

    Make a trio of Valentine's Day cupcakes with this easy red velvet cupcakes recipe and my Strawberry Filled Cupcakes! They're so pretty together and offer something for everyone.

    For a larger red velvet cake, use my Mini Red Velvet Cake baking method. That version of this recipe can make the following:

    • A 6" 3-layer cake cut from a ¼ sheet pan of cake with cake rings
    • A 4-layer 6" round cake (using four 6" round pans)
    • A short 2-layer 8" round cake (using two 8" round pans)
    • A shorter (texas-style) small sheet cake (using a ¼ sheet pan)
    • Several Mini Red Velvet Cakes

    Make a bundt cake with my Red Velvet Bundt Cake recipe. It's very similar to this one, but it uses sour cream instead of buttermilk for a denser texture.

    🧊 Storage

    My cakes and cupcakes are so moist and because of that, they taste best at room temperature. Leftovers can be left at room temperature for up to 24 hours. After that, they need to be stored in an airtight container in the fridge where they'll last for 3-5 days, though I recommend freezing leftovers for the freshest results.

    I prefer to freeze just the cupcakes themselves and make a fresh batch of frosting. Store the unfrosted cupcakes in a freezer-safe bag or wrapped tightly in their cupcake tins and freeze them for up to 3 months. Thaw overnight before frosting and serving.

    Several Red velvet cupcakes with cream cheese buttercream frosting.

    💭 FAQ

    What do red velvet cupcakes taste like?

    Your favorite red velvet cupcakes taste like tangy cream cheese frosting and moist, sweet cake. You might notice a hint of chocolate flavor, but red velvet is really just a sweet cake with a slightly tangy flavor from all the buttermilk and vinegar.

    Are red velvet cupcakes just chocolate?

    Red velvet is not the same as chocolate. Chocolate cupcakes have way more cocoa powder! Early red velvet recipes included cocoa powder to improve the texture of their cakes. It wasn't about flavor; bakers were trying to produce light and fluffy cakes. 

    The mild cocoa flavor can be noticeable in red velvet recipes, but it's a minor player. This cake is all about having a sweet, light texture and delicious cream cheese frosting. If you try to dye chocolate cake with red food coloring, you definitely will not end up with red velvet cake.

    Why are red velvet cupcakes red?

    Red velvet has such a fascinating history! Back in the day, bakers added cocoa powder to cake mixes to give them a softer crumb. The flour they used had much more protein than ours, so cakes were rarely light and fluffy.

    Bakers used raw cocoa powder, which reacted with the acids in buttermilk and vinegar to create a red color. These days, the processed cocoa powder we use doesn't change color the same way, so bakers dye their batter with liquid food coloring to make their cakes resemble the red velvet cakes of yore. Learn more about the fascinating history of red velvet here.

    Can I omit the red coloring?

    You can substitute the red food coloring with water if you are avoiding red food dye. Instead of being red, the cupcakes will be the same color as my yummy Chocolate Cinnamon Cake.

    More Cupcake Recipes

    Looking for more super-moist cupcakes recipes? Try these:

    • moist lemon drizzle cupcakes on a marble surface with lemon buttercream and dried lemons.
      Moist Lemon Drizzle Cupcakes Recipe
    • Chocolate caramel filled cupcakes with Halloween decorations around.
      Dark Chocolate Caramel-Filled Cupcakes
    • Nutella cupcakes on a plate with more in the background, and one cupcake is cut open showing the nutella filling.
      Delicious Nutella Cupcakes
    • Super Moist Vanilla Cupcakes

    Did you make these moist red velvet cupcakes? I'd love to see photos of your creations! Tag @amycakesbakes on Instagram. Plus, you'll get to see all of my latest recipes before anyone else!

    Thanks for Reading. ❤️

    Amy's Signature

    📖 Recipe

    A moist red velvet cupcake with the wrapper off showing its moist texture.
    Save this Recipe Saved!

    Extra Moist Red Velvet Cupcakes

    5 from 21 votes

    Incredibly moist red velvet cupcakes (from scratch) made without a mixer! This easy red velvet cupcake recipe is frosted with cream cheese buttercream frosting and topped with a red velvet crumb topping.
    👩‍🍳 For the most accurate baking results, use the grams measurements with a kitchen scale.
    Servings 0
    Prep Time20 minutes mins
    Cook Time22 minutes mins
    Cake Toppings45 minutes mins
    Print Recipe Pin Recipe

    Equipment

    Cupcake Tins
    Greaseproof Cupcake Liners
    2-oz Scoop
    1M Star Tip
    kitchen scale

    Ingredients

    Dry Ingredients

    • 177 grams (1 ¼ cups + 1 Tablespoon All-Purpose Flour (I use Gold Medal)
    • 1 ½ teaspoons Baking Powder
    • 1 teaspoon Baking Soda
    • ¾ teaspoon Salt
    • 16 grams (2 Tablespoons) Instant Clearjel (a food starch used in commercial baking that you can use at home, see Note #1)
    • 19 grams (3 Tablespoons) Unsweetened Cocoa Powder (I use Hershey's)
    • 238 grams (1 cup + 3 Tablespoons) Sugar

    Wet Ingredients

    • 2 large Eggs
    • ¾ cup Buttermilk
    • ¼ cup Water
    • ¼ cup + 2 Tablespoons Vegetable Oil
    • 1 ½ teaspoons Vanilla Extract

    Other Cake Ingredients

    • ¾ stick(s) (3 ounces) Salted Butter
    • 1 Tablespoon + 1 teaspoon Liquid Red Food Coloring
    • 1 teaspoon Apple Cider Vinegar
    • 1 x batch prepared Vanilla Bakery Buttercream Frosting (for extra frosting on the cupcakes, double the frosting recipe)

    Instructions

    Make The Red Velvet Cake

    • Preheat oven to 350 degrees. Line cupcake tins with 17 cupcake grease-proof liners.
    • Using a sifter or fine mesh strainer, sift the Dry Ingredients into a large bowl, then whisk until well blended.
    • Combine Wet Ingredients in a separate large bowl and whisk until smooth and well-blended.
    • Melt salted butter in the microwave (or over the stove) until just melted. Avoid overcooking.
    • Pour Wet Ingredients over the Dry Ingredients, then immediately before stirring add in the apple cider vinegar. Whisk everything together--the apple cider vinegar will bubble slightly as it reacts with the wet and dry ingredients.
    • Pour the melted Butter and the red food color into the batter and whisk until smooth, uniform and lump-free.
    • Use a 2-oz scoop (¼ cup) to divide your batter into around 17 standard-sized cupcakes with greaseproof cupcake liners. Start by baking at 350 degrees for 10 minutes, then turn the oven down to 300 degrees for an additional 3-5 minutes until they pass the toothpick test.
    • While the cupcakes cools, make a simple syrup by combining 2 teaspoons water and 2 teaspoons sugar in a small microwave-safe bowl. Microwave until the sugar is dissolved after whisking, about 20-30 seconds. 
    • Reserve 2 cupcakes to crumble for a red velvet dust decoration, if desired. Use a silicone pastry brush to lightly brush the remaining cooled cupcakes with simple syrup.

    Make Vanilla Cream Cheese Buttercream

    • Prepare the creamy vanilla bakery buttercream frosting recipe according to its instructions.

    Make Red Velvet Dust topping

    • To make red velvet dust, crumble 2 cooled red velvet cupcakes onto a parchment-lined sheet pan, and bake at 250 degrees for 10-15 minutes, or until the cake feels slightly crisp to the touch.  Once the cake is cool, pulse the dried cake in a food processor until it turns into crumbly dust.  Keep dust at room temperature or freeze until using.

    Notes

    Read my article Instant Clearjel: a Magical Little-Known Bakery Ingredient to see why I think this ingredient is worth having in your pantry.  Instant Clearjel must always be whisked thoroughly with other dry ingredients before being added to wet ingredients to avoid clumping.  (Make sure what you use is labeled as “Instant.”  Cooktype Clearjel is a different product that does not work the same in cakes). If you need a substitute, in the cake batter you may substitute 4 tablespoon Jello Chocolate Instant Pudding Mix in place of the 2 tablespoon Instant Clearjel in a 1x batch.  This will make the cupcakes a darker color.
    Author: Amy
    Calories: 1190kcal

    Calories are estimated using a nutrition calculator. This recipe may link to additional recipes, which contain calories that are not included in this recipe.
    Tried this recipe?Mention @amycakesbakes or comment below! I'd love to hear from you!
    Print Recipe

    Related Web Stories:
    The Best Red Velvet Cupcakes Web Story

    More Bakery-Style Cupcakes

    • Pumpkin Spice Cupcakes with Cinnamon Buttercream
    • A plate with a Coconut Cream Cupcake with Whipped Cream Frosting
      Easy Coconut Cream Cupcakes with Whipped Cream Frosting
    • Triple Strawberry Cupcakes: a Bakery Recipe
    • Moist and Fudgy Peanut Butter Cup Cupcakes
      Peanut Butter Cup Cupcakes: a Bakery Recipe
    ⭐ For help with a recipe, visit our detailed FAQ page.

    Share or Save for Later

    • Share
    • Tweet
    • Email

    Primary Sidebar

    Hi, I'm Amy!

    Recipe creator, cake decorator, and lover of all things sweet. 🍰

    Amycakes was a small family bakery known for its incredibly moist cakes, cupcakes, and delicious bakery treats. Now, we're excited to share all our secrets with you!

    • Instagram
    • TikTok
    • Facebook
    • Pinterest

    More about the Amycakes Bakes Team →

    What's New

    • close up view of a spoon scooping up thick white chocolate ganache in a white bowl.
      Easy White Chocolate Ganache Recipe (Two Ingredients)

    • A slice of raspberry cake on a plate.
      The Best Fresh Raspberry Layer Cake Recipe

    Baking Resources

    • How to Make really moist cakes
      Seven Bakery Secrets to Incredibly Moist Cakes Every Time

    • Cut cake with cake rings
      How to Bake and Layer Cakes Like a Pro: 5 Easy Steps

    • Instant Clearjel
      Instant Clearjel: A Magical Bakery Ingredient

    • Cake Cutting Guide: The Easiest Way to Cut a Round Cake

    Latest Web Stories:

    • Halloween Cookie Decorating Ideas Story
    • Chocolate Fudge Cake Story
    • Caramel filled Cupcakes Story
    • Blueberry Cake Story
    • Snickerdoodle Cake Story
    • Nutella Cupcakes Story

    Top Bakery Recipes

    • A 3-layer fresh strawberry cake with a large slice taken out so you can see the layers, plus a bowl of fresh strawberries
      The Ultimate Fresh Strawberry Cake: A Secret Bakery Recipe

    • Soft and Gooey Bakery-Style Cinnamon Rolls

    • a slice of fudgy triple chocolate ganache cake
      Extra Moist Triple Chocolate Ganache Cake: a Bakery Recipe

    • A blueberry cake on a pedestal with a slice taken out showing layers of moist blueberry cake, blueberry buttercream, and blueberry compote filling.
      The Best Blueberry Cake

    Bakery Business Resources

    • a variety of homemade cupcakes on a wooden table.
      The Best Ways to Sell Cakes and Baked Goods Online (in 2024)

    • A dessert table filled with professional cakes and pastries
      15 Professional Bakery Recipes that Taste Amazing!

    • A Vanilla Cake Slice with Strawberry Cake Filling and the rest of the layered cake in the background.
      13 Cake Filling Flavors (and recipes!) used in my bakery

    • A tall cardboard box with scissors lines showing to cut along the front sides to create a door to place a tiered wedding cake, with an image of a wedding cake in front of it.
      How to Transport a Wedding Cake (7 tried-and-true tips!)

    Recent posts

    • Easy White Chocolate Ganache Recipe (Two Ingredients)
    • The Best Fresh Raspberry Layer Cake Recipe
    • Easy Cake in a Jar Recipe (Mason Jar Cakes)
    • 5 Genius Ways to Use Up Leftover Cake Scraps
    • Best Bakery-Style Strawberry Buttercream Frosting

    Footer

    ↑ back to top

    Resources

    Privacy Policy

    Terms & Conditions

    Resources

    Let's Connect!

    Subscribe For Emails

    Latest on Social Media

    Web Stories

    Contact

    About

    About Our Team

    About Amycakes Bakery

    FAQ

    · As an Amazon Associate, I earn from Qualifying Purchases · 

    Copyright © 2024 Amycakes Bakes, All Rights Reserved

    A very moist red velvet cupcake with the wrapper off and cream cheese buttercream frosting with a red velvet crumb topping and the text "the best moist red velvet cupcakes" and "amycakesbakes.com"