Red Velvet Cupcakes

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Red Velvet Cupcakes

A classic turned cupcake, red velvet cupcakes are filled with rich chocolate flavor and topped with a tangy vanilla cream cheese frosting.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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.

Video

Notes

Mini cupcakes. 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.

Prep ahead. 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.

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