Red Velvet Cupcakes
Happy Sunday!
I made these red velvet cupcakes last weekend for Vivian’s birthday. They came out quite nicely in a short amount of time so I would definitely recommend trying them. Also Viv said she couldn’t wait to get the recipe, so here it is! :)
Cupcakes -
- 1 1/4 cups flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup softened butter
- 1 cup + 2 tsp sugar
- 2 eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 one-oz bottle red food coloring
- 1 tsp vanilla extract
Cream Cheese Frosting -
- 1/4 eight-oz package cream cheese
- 2 tbsp butter
- 1 tbsp sour cream
- 1 tsp vanilla extract
- 3/4-1 cup powdered (confectioner’s) sugar
Makes ~6-8 cupcakes.
Cream butter and sugar together in a large bowl until smooth. Add in eggs, one at a time. Then mix in sour cream, milk, food coloring, and vanilla extract—the mixture will appear really vibrantly red, but becomes dark reddish-brown once the dry ingredients are mixed in!
In a separate bowl, combine the dry ingredients (flour, cocoa powder, baking soda, & salt). Gradually mix together the dry components with the rest the mixture.
Pre-heat your oven to 350 degrees and line cupcake pan with cute paper cups. Fill 3/4 full with cupcake batter and bake for 20-25 minutes or until inserted toothpick comes out clean. Remove cupcakes from the oven and allow them to cool completely before frosting. This is what I love about making cakes…mix all the ingredients together, bake, and it’s done. :)
For the frosting, use an electric mixer to beat the softened cream cheese, butter, sour cream, and vanilla extract until fluffy. Add in confectioner’s sugar to taste. Allow frosting to chill in the refrigerator for 30 minutes before frosting the cupcakes to give it a better texture. Enjoy!!
Thanks for following! xox
Beverly :)
