For a richer flavor, use European-style butter with a higher fat content. If you don't have sour cream, you can substitute plain Greek yogurt. Be careful not to overbake the cupcakes, as they can become dry. Start checking for doneness at 18 minutes. For a more intense red color, you can use gel food coloring instead of liquid. Store frosted cupcakes in the refrigerator to maintain the frosting's consistency.
Red Velvet Cupcakes
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING30 People
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VIEWS4.6K
Indulge in the captivating allure of Red Velvet Cupcakes, miniature echoes of the iconic Red Velvet Cake that graces bakeries nationwide. Transform any occasion into a celebration with these moist, tender cupcakes, crowned with a luscious cream cheese frosting that perfectly balances sweetness and tang.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol58 mg
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Fiber1 g
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Protein3 g
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Saturated Fat8 g
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Sodium174 mg
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Sugar28 g
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat your oven to 350°F (175°C). Prepare a cupcake tin with 30 paper liners. (5 minutes)
02 Step
Recipe View 5 mins In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside the dry mixture. (5 minutes)
03 Step
Recipe View 5 mins In a large bowl, cream together the sugar and softened butter using an electric mixer on medium speed until light and fluffy. This should take approximately 5 minutes.
04 Step
Recipe View 3 mins Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. (3 minutes)
05 Step
Recipe View 2 mins Gradually mix in the sour cream, milk, red food coloring, and vanilla extract until well combined. (2 minutes)
06 Step
Recipe View 5 mins Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (5 minutes)
07 Step
Recipe View 10 mins Carefully spoon the batter into the prepared cupcake liners, filling each about 2/3 full. (10 minutes)
08 Step
Recipe View 20 mins Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. (20 minutes)
09 Step
Recipe View 5 mins Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)
10 Step
Recipe View 5 mins While the cupcakes are cooling, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. (5 minutes)
11 Step
Recipe View 2 mins Add the sour cream and vanilla extract, mixing until well combined. (2 minutes)
12 Step
Recipe View 5 mins Gradually beat in the confectioners' sugar until the frosting is smooth and reaches your desired consistency. (5 minutes)
13 Step
Recipe View 15 mins Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a piping bag or a spatula. (15 minutes)
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Haleigh Flatley
Aug 21, 2024The instructions were so clear and easy to follow. Even as a beginner baker, I was able to make these successfully. - Emily L.
Leif Zulauf
May 24, 2023I've made red velvet cupcakes before, but this recipe is by far the best! The sour cream adds a wonderful tanginess. - David K.
Abby Murray
May 12, 2023These cupcakes are absolutely divine! The cream cheese frosting is the perfect complement to the moist red velvet cake. - Sarah M.
Nasir Runolfsdottir
Aug 13, 2021I followed this recipe for a bake sale, and they were a huge hit! Everyone loved the vibrant color and delicious flavor. - John B.