The Best Moist Red Velvet CupcakesEgg

1

Sift the dry ingredients-all-purpose flour, baking soda, baking powder, kosher salt, cocoa powder, and sugar-into the bowl of a stand mixer and whisk to combine.

2

In a separate container, whisk together the room-temperature eggs, buttermilk, vanilla extract, and red food gel paste until well incorporated

3

Add tablespoon-sized dollops of room-temperature unsalted butter to the dry mixture. Mix on low speed, then increase to medium-low until the butter is fully broken down and the mixture resembles wet sand.

4

Gradually add the wet mixture to the dry mixture in stages, mixing on medium speed between additions until the batter is smooth and airy.

5

If desired, add additional food coloring to reach your preferred shade of red.

6

Preheat your oven to 350°F.

7

Use an ice cream scoop to distribute the batter evenly into prepared cupcake liners.

8

Bake for 15 to 20 minutes, keeping an eye on them for an even bake.

9

Sift the confectioners' sugar to remove any lumps.

10

In a stand mixer, cream the room-temperature butter until smooth.

11

Add the cream cheese and a pinch of salt to the butter and mix well. Incorporate the vanilla extract.

12

Gradually add the sugar to the mixture, alternating with mixing, until the desired consistency is reached. If the mixture is too runny, add a little more sugar to firm it up.

13

Allow the baked cupcakes to cool until they are cool enough to touch.

14

If desired, grate a sacrificial cupcake with a cheese grater to create decorative crumbs.

15

Transfer the frosting to a piping bag fitted with an open star tip.

16

Pipe a swooping dollop of frosting onto each cooled cupcake.

17

Sprinkle the reserved crumbs over the top of the frosting to finish.