These decadent red velvet cupcakes are extra moist and delicious! With tangy cream cheese frosting that isn't too sweet, these are sure to be a crowd pleaser!
Preheat oven to 350°F and line a 12 cup cupcake pan with cupcake liners.
In a large bowl, whisk together the melted butter and sugar until smooth. Add in the eggs and vanilla extract and whisk until fully incorporated. Then add in the red food coloring.
In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
Mix half of the dry ingredients into the egg mixture, then add in the buttermilk and vinegar. Once incorporated, add in the remaining dry ingredients and mix until just combined.
Fill cupcake liners ⅔ of the way full (about ¼ cup of batter). Don't overfill as the cupcakes will rise quite a bit.
Bake for 18-22 minutes at 350°F or until a toothpick comes out clean.
Let the cupcakes cool completely before frosting.
Cream Cheese Frosting
Make sure both your butter and cream cheese are fully at room temperature or else it won't combine smoothly and you'll end up with cream cheese lumps.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until smooth.
Add in the powdered sugar and vanilla and beat on low speed until fully combined. Then increase the speed to high and whip for 2-3 minutes until the frosting is light and fluffy. Add in 1-2 teaspoons of heavy cream as desired to reach your desired consistency.
Frost cooled cupcakes.
Notes
These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving.