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

20 mins
20 mins
40 mins
30 cupcakes


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


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

  • 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