Rating: 4.5 stars 4.4
1542 Ratings
  • 5 star values: 1010
  • 4 star values: 322
  • 3 star values: 114
  • 2 star values: 61
  • 1 star values: 35

These red velvet cupcakes are mini versions of classic Red Velvet Cake, a popular offering at bakeries all across the country. Whip up a batch this holiday season or any time of the year.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
30
Yield:
30 cupcakes
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Cake:
Vanilla Cream Cheese Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.

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  • Make cake: Mix together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.

  • Beat sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in eggs, one at a time. Mix in sour cream, milk, food color, and vanilla. Gradually beat in flour mixture on low speed until just blended; do not overbeat. Spoon batter into the prepared muffin cups, filling each 2/3 full.

  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Cool in the pans on a wire rack for 5 minutes. Remove cupcakes from the pans; cool completely.

  • While cupcakes are cooling, make frosting: Beat cream cheese, butter, sour cream, and vanilla extract in a large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

  • Spread or pipe frosting onto cooled cupcakes.

Nutrition Facts

277 calories; protein 3.2g; carbohydrates 37.8g; fat 13.1g; cholesterol 57.5mg; sodium 173.6mg. Full Nutrition
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