Disaronno velvet post may contain affiliate links. Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top!

I have tried-and-true recipes for chocolate cupcakes and vanilla cupcakes, but red velvet cupcakes were missing. To be honest, I was never a huge fan of red velvet up until a few years ago. But I began to fall in love with it when I bit into a lavish 3 layer slice of red velvet cake at my friend’s wedding. It was so unworldly moist, very buttery, full of vanilla flavor with a hint of chocolate goodness. And the tang from the cream cheese frosting was the perfect compliment to the indulgently sweet red velvet crumb underneath.

That red velvet cake was the bees knees. I have never been able to recreate something like it! I’ve felt like a red velvet failure for the past 3 and a half years. I knew it was time to put on my big girl red velvet pajama pants.

In the midst of all my pumpkin pie shenanigans last week, I also worked like a mad scientist on a red velvet cupcake recipe. And I am praising the heavens that I finally nailed it. And I’m not just saying that. 2 before his dinner of buffalo wings and french fries. So, let me tell ya a thing or two about these here cupcakes. What makes red velvet stand out from say, chocolate cupcakes, is its wonderfully buttery flavor.