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A classic turned cupcake, red velvet cupcakes are filled with rich chocolate flavor and topped with a tangy vanilla cream cheese frosting.
A Classic Made Cupcake
We LOVE a bite-size version of anything – so of course we love a cupcake version of the classic Red Velvet Cake!
Red velvet cupcakes have a subtle chocolate flavor and are always best made with a cream cheese frosting. The slight tangy taste of the frosting pairs perfectly with the rich chocolate flavor of the cupcake.
Both the cupcakes and the frosting are simple to whip up, and both can be made ahead of time! The girls are our resident cupcake makers now, and these are a simple favorite of theirs (Mel’s especially).
As with all cupcakes, these are perfect for transporting and sharing. We especially love to make these for Valentine’s Day, but any day is a great day to say “I love you” with our red velvet cupcake recipe!
WHY WE LOVE IT:
- The frosting! We love that tangy vanilla cream cheese frosting. It complements the chocolate perfectly.
- A snap. This is an easy cupcake recipe that whips up in no time!
- A classic. Red velvet is nostalgic and a beloved dessert staple. Our cupcakes have all of that chocolatey flavor and a rich red color!
Ingredients
PREP TIME: 20 minutes
BAKE TIME: 18 minutes
Cupcakes
- 2½ cups all-purpose flour – or cake flour, see How to Measure Flour
- ½ cup unsweetened cocoa powder – Use unsweetened natural cocoa powder or dutch process cocoa powder.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups granulated sugar
- 1 cup unsalted butter, softened – see How to Soften Butter Quickly
- 4 large eggs – room temperature
- 1 cup sour cream – or plain Greek yogurt
- ½ cup milk
- 1 (1 ounce) bottle McCormick red food coloring – We use liquid food coloring. If using red gel food coloring you will not need quite as much.
- 2 teaspoons vanilla extract
Vanilla Cream Cheese Frosting
- 1 (8 ounce) package cream cheese, softened – full fat cream cheese
- ¼ cup butter, softened
- 2 tablespoons sour cream
- 2 teaspoons vanilla extract
- 3 ½ cups powdered sugar – sifted
- Optional holiday sprinkles
How to Make Red Velvet Cupcakes
- PREP. Preheat the oven to 350°F. Line the cupcake pans with cupcake liners.
- BATTER. In a medium bowl, mix 2½ cups flour, ½ cup cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a large bowl use an electric mixer (or a stand mixer and paddle attachment), and beat 2 cups sugar and 1 cup softened butter until fluffy.
- Add 4 eggs, one at a time, until incorporated and fluffy. Add 1 cup sour cream, ½ cup milk, 1 ounce red food coloring, and 2 teaspoons vanilla extract and mix to combine.
- Slowly add the dry ingredients to the wet ingredients and beat until just combined.
- BAKE. Spoon the batter into the muffin liners to ⅔ full. Bake for 18-20 minutes or until a toothpick inserted into the cupcake comes out clean or with a few moist crumbs.
- Remove the cupcakes from the pan and let cool.
- FROSTING. While the cupcakes are cooling, make the frosting by beating 8 ounces cream cheese, ¼ cup butter, 2 tablespoons sour cream, and 2 teaspoons vanilla extract until smooth. Slowly add 3 ½ cups powdered sugar and beat until smooth and incorporated.
- Spread the frosting with a knife or use a piping bag to add frosting to cupcakes.
Frosting Tip
When we pipe on a generous amount of frosting, as pictured, there is enough to cover all 24 cupcakes. If frosting a thick layer with a knife, there should be excess frosting.
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Red Velvet Cupcakes
Ingredients
Cupcakes
- 2½ cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup sour cream
- ½ cup milk
- 1 1-ounce bottle McCormick red food coloring
- 2 teaspoons vanilla extract
Vanilla Cream Cheese Frosting
- 1 (8-ounce) package cream cheese, softened
- ¼ cup butter, softened
- 2 tablespoons sour cream
- 2 teaspoons vanilla extract
- 3½ cups powdered sugar
Instructions
- Preheat the oven to 350°F. Line muffin tin with paper liners.
- In a medium bowl, mix flour, cocoa powder, baking soda, and salt.
- In another bowl, beat sugar and butter until fluffy. Add eggs, one at a time, until incorporated and fluffy. Add sour cream, milk, food color, and vanilla and mix to combine.
- Slowly add the dry ingredients to the wet ingredients and beat until just combined. Spoon the batter into the muffin liners to ⅔ full. Bake for 18-20 minutes or until a toothpick inserted into the cupcake comes out clean.
- Remove the cupcakes from the pan and let them cool.
Frosting
- Beat cream cheese, butter, sour cream, vanilla, and extract until smooth. Slowly add powdered sugar and beat until smooth and incorporated.
- Spread or pipe frosting onto cupcakes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Use a mini muffin tin and bake the cupcakes at 350°F for 12-13 minutes, or until a toothpick inserted into the center comes out clean.
Store baked and cooled cupcakes in an airtight container at room temperature for 1-2 days or in the freezer for 2-3 months before adding frosting and serving.
Store the frosting in a container in the refrigerator for 5-7 days or in the freezer for up to 3 months. Let it come to room temperature before using.
Store frosted cupcakes covered in the fridge for 3-4 days. To freeze, place the cupcakes in the freezer until solid then wrap them with plastic and store them together in a freezer Ziploc for up to 3 months. Remove plastic before thawing.
