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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 Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 24
Calories: 315 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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.
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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.
Nutrition Information
Calories
315kcal
(16%)
Carbohydrates
47g
(16%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
61mg
(20%)
Sodium
253mg
(11%)
Potassium
103mg
(3%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Vitamin A
414IU
(8%)
Vitamin C
0.1mg
(0%)
Calcium
62mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 315
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 61mg | 20% |
| Sodium | 253mg | 11% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 414IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.