Ingredients
Scale
For the cupcakes:
- 2 ½ cups flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups sugar
- 1 ½ cups butter (softened)
- 2 eggs
- 1 cup sour cream
- ½ cup milk
- 1 ounce red food coloring
- 1 teaspoon vanilla extract
For the frosting:
- 8 ounces cream cheese (softened)
- ¼ cup butter (softened)
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups confectioners’ sugar
Instructions
Make the Batter:
- Preheat oven to 350°F (175°C). Line muffin or cupcake tin with paper liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat sugar and butter with an electric mixer until light and fluffy. Beat in eggs one at a time.
- Mix in sour cream, milk, red food coloring, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Bake the Cupcakes:
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18-20 minutes.
- Allow cupcakes to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Frost the Cupcakes:
- In a medium bowl, beat together cream cheese, butter, sour cream, and vanilla extract until light and fluffy.
- Gradually add confectioners’ sugar, beating until smooth.
- Frost the cooled cupcakes using a piping bag or a knife.
Notes
- You can omit the red food coloring if you prefer. The cupcakes will still taste the same but won’t have the signature red color.
- Store unfrosted cupcakes in an airtight container at room temperature for up to one week. Once frosted, store in the refrigerator.
- Unfrosted cupcakes can be frozen. Arrange them on a baking sheet and flash freeze for a few hours, then transfer to a freezer-safe container for up to three months. Thaw in the refrigerator and frost before serving.
- Prep Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 servings
- Calories: 280 Kcl
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