Red Velvet Cupcakes

Red Velvet Cupcakes


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Red Velvet Cupcakes

These Red Velvet Cupcakes are unbelievably good. They are so good I could eat 5 in one sitting!


2 ½ Cups Unbleached Flour

½ Cup Cocoa Powder

1 Teaspoon Baking Soda

½ Teaspoon Salt

1 Cup Softened Butter

2 Cups Sugar

4 Eggs

1 Cup Sour Cream

½ Cup Milk

1 Ounce Red Food Color

3 Teaspoons Vanilla Extract

Vanilla Cream Cheese Frosting

Preheat the oven to 350° F. In a medium size bowl mix the flour, cocoa powder, baking soda and salt. Set aside. In a large size bowl beat the butter and sugar with an electric mixer on a medium speed for 5 minutes until light and fluffy. Beat in the eggs one at a time. Mix in the sour cream, milk, food color and vanilla. Gradually beat in the flour mixture on low speed. Spoon into paper lined muffin cups. Fill each cup 2/3 full. Bake for 20 minutes. Remove from the oven and cool in the pans for 5 minutes. Remove from the pans and cool completely. Spread with the Vanilla Cream Cheese Frosting. Makes 30 cupcakes.

Vanilla Cream Cheese Frosting: In a medium size bowl beat 8 ounces of softened cream cheese, 4 tablespoons butter, 2 tablespoons sour cream and 2 teaspoons vanilla extract until light and fluffy. Gradually beat in 16 ounces powdered sugar (confectioners’ sugar) until smooth.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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