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Red-Velvet-Cupcakes-for-the-fourth-of-july

🇺🇸 🇺🇸 Red Velvet Cupcakes for Your July 4th BBQ

🇺🇸 These Red Velvet Cupcakes are a staple in my kitchen, a go-to recipe for celebrations, comfort, and everything in between. They have a special place in my heart and in the hearts of those who have the pleasure of tasting them. Baking them is a ritual that never fails to bring a smile, and sharing them is a way to spread a little bit of happiness, one cupcake at a time. 🇺🇸

  • Total Time: 40 minutes
  • Yield: 24 servings 1x

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:

  1. Preheat oven to 350°F (175°C). Line muffin or cupcake tin with paper liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, beat sugar and butter with an electric mixer until light and fluffy. Beat in eggs one at a time.
  4. 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:

  1. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  2. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18-20 minutes.
  3. Allow cupcakes to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Frost the Cupcakes:

  1. In a medium bowl, beat together cream cheese, butter, sour cream, and vanilla extract until light and fluffy.
  2. Gradually add confectioners’ sugar, beating until smooth.
  3. 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.
  • Author: Fionna Mendez
  • Prep Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 24 servings
  • Calories: 280 Kcl

Keywords: #RedVelvetCupcakes #Baking #Dessert #AmericanCuisine #SweetTreats #CupcakeRecipes #HomemadeFrosting #CreamCheeseFrosting #EasyDesserts #MoistCupcakes