red velvet cupcakes

★★★★★ 2 Reviews
Texanmezz avatar
By Janet Mezzatesta
from Beaumont, TX

This recipe comes in 2 parts--1 for the cupcakes & 1 for the frosting. I always have frosting left. You can use the extra frosting & spread it on graham crackers. Kids love to do this.

★★★★★ 2 Reviews
serves 30 cupcakes
prep time 20 Min
cook time 25 Min

Ingredients For red velvet cupcakes

  • 2 1/2 c
    flour
  • 1/2 c
    unsweetened cocoa powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 c
    butter, softened (2 sticks)
  • 2 c
    sugar
  • 4
    eggs
  • 1 c
    sour cream
  • 1/2 c
    milk
  • 1 bottle
    (1 oz.) red food color
  • 2 tsp
    Pure vanilla extract
  • Vanilla Cream Cheese Frosting recipe ingredients:
  • 1 pkg
    (8 oz.) cream cheese, softened
  • 1/4 c
    butter (1/2 stick), softened
  • 2 Tbsp
    sour cream
  • 2 tsp
    vanilla extract
  • 1 box
    (16 oz.) confectioner's sugar
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How To Make red velvet cupcakes

  • 1
    Mix flour, cocoa powder, baking soda & salt. Set aside.
  • 2
    Beat butter & sugar in large bowl with mixer on medium speed 5 minutes until light & fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color, & vanilla. Gradually beat in flour mixture on low speed until blended. Don't overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
  • 3
    Bake in preheated 350 degrees oven 20-25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Removed from pans; cool completely. Spread with Vanilla Cream Cheese Frosting.
  • 4
    Vanilla Cream Frosting: Beat cream cheese, butter, sour cream & vanilla in large bowl until light & fluffy. Gradually beat in 1 box confectioner's sugar on medium speed until smooth. Ice cupcakes with frosting. Keep cupcakes refrigerated.

Categories & Tags for Red Velvet Cupcakes:

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