Red Velvet Cupcakes

Red Velvet Cupcakes

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Everyone loves a sweet treat that is made from love and scratch. Create your own moist red velvet cupcakes this season that will leave everyone wanting more.

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Chicago

Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

6 servings

Ingredients

  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1 (1 ounce) bottle Red Food Color
  • 2 teaspoons Pure Vanilla Extract
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tablespoons sour cream
  • 1 (16 ounce) box confectioners' sugar

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Directions

Preheat oven to 350 degrees F. Combine flour, cocoa powder, baking soda and salt in medium bowl, mix and set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes. Beat in eggs, one at a time, mixing for about 45 seconds each. Add in sour cream, milk, food color and vanilla and mix. Gradually pour and beat in flour mixture on low speed until just blended. Be sure to not overbeat. Scoop and spoon batter into 20-30 paper-lined muffin cups, filling each cup 2/3 full.
Bake for about 20 minutes and remove from pans. Let them cool completely for 5 minutes.
Meanwhile, beat cream cheese, softened, butter, sour cream and vanilla extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until creamy. Apply to top of each cupcake and serve.


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