Super Moist Red Velvet Cupcakes recipe gives the best result you desire thanks to oil and kefir. Top them with a classic buttercream frosting and have the best bakery-style red velvet cupcakes for any special day.
I’d been searching a good recipe for super moist red velvet cupcakes for awhile and almost all the recipes I found were made with buttermilk and butter. These two ingredients are like a must in classic red velvet cupcakes because it’s said that they make the cupcakes moist and fluffy. I’m changing this rule in these moist red velvet cupcakes with oil and kefir.
Did I tell you before that I’m a bit obsessed with kefir these days? Since I learnt how to make kefir at home, I’ve used it in my baking for several recipes. Persimmon Kefir Tart, Chocolate Chip Pumpkin Bread and Banana Turmeric Chocolate Cake are my top baking recipes with kefir. All these recipes have the same great result, so why not make red velvet cupcakes with kefir?
I wasn’t wrong. This recipe wonderfully meets my expectations. I’ll never have to think about how to make moist red velvet cupcakes again. I can’t think of a worst treat than dry cupcakes on a special day. I’m very pleased to say that these are incredibly moist with no flavor of kefir at all and can’t wait to share the recipe with you.
Another ingredient that gives these cupcakes a good moistness is oil. I mostly use oil when baking a cake because (1) it is handier- you don’t have to wait until it reaches at room temperature and (2) it makes the cakes moister.
This Super Moist Red Velvet Cupcakes recipe probably gives you the easiest way to make red velvet cupcakes from scratch. It calls for a one-bowl batter and no mixer. You all need to whisk together the wet ingredients, add in the dry ingredients and the mixture of vinegar and baking soda. The batter is ready in less than 5 minutes!
These measurements make 12 standard size cupcakes.
Why do we use vinegar in red velvet cakes?
When I posted my first red velvet cupcakes years ago, many readers asked me the purpose of using vinegar in the batter. I know vinegar is not an ingredient we use in cakes. When you mix it with baking soda, you see they react together. This makes your cake or cupcakes as in this recipe light and fluffy. Plus, they react with the cocoa powder and preserve the red color.
I used less sugar in the batter than suggested in the original recipe, so I preferred a classic buttercream frosting for these Super Moist Red Velvet Cupcakes to give the nice sweetness they need.
Yields 12 cupcakes
Super moist red velvet cupcakes with oil and kefir are the best treats for special days like Valentine's Day, Christmas or your beloved one's birthday.
5 minPrep Time
18 minCook Time
23 minTotal Time
- 1 large egg, at room temperature
- 1/2 cup vegetable oil
- 3/4 cup kefir, at room temperature
- 1 tablespoon red food coloring
- 1 teaspoon pure vanilla extract
- ¾ cup sugar
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour
- 1 tablespoon natural unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon white distilled vinegar
- 1 cup (250g) unsalted butter, at room temperature
- 3 cups (375g) powdered sugar
- 2 tablespoons (30ml) milk
- Preheat oven to 350F (175C). Line muffin pans with paper cupcake liners.
- In a large mixing bowl, beat the egg, oil, kefir, red food coloring and vanilla extract. Fold in sugar and salt.
- Sift flour and cocoa powder into the same bowl and whisk until combined.
- Mix baking soda and vinegar in a small measuring cup and add in the batter when the mixture is still bubbling.
- Using an ice cream scoop, fill the liners 2/3 of the way. Bake for 18 minutes or until a toothpick comes out almost clean, just with some crumbs on it. Cool the cupcakes for 5 minutes in the pan and then transfer onto a cooling rack to cool completely.
- To make the frosting, using an electric mixer, beat the room temperature butter for 5 minutes until it has become light and airy, lost most of its color and doubled in size. Add the powdered sugar half cup at a time and beat for about a minute in between each addition. Thin out the consistency with milk, adding a teaspoon at a time.
- Transfer the frosting into a pastry bag and frost the cupcakes when they are completely cooled.
The recipe is slightly adapted from Sweet and Savory by Shinee.