Totally delicious, absolutely fun & perfect for a Valentine’s Day celebration, these Red Velvet Cupcakes are almost as easy as a box mix & way better tasting!
I don’t know what it is but I love red velvet desserts this time of year. I know it’s just chocolate with red coloring but they’re RED!!! Sometimes it’s the silliest things that make me happy! I could do red velvet for breakfast and dessert and I have with Red Velvet Waffles and Red Velvet Fudge! My kids totally understand the love of red desserts! They can’t wait for when I make Red Velvet Cupcakes this time of year!
RED VELVET CUPCAKES
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I have to be honest, other than these insanely good 1 hour cinnamon rolls, I am not much of a baker. I like to play with ingredients, taste, and change things up, and with baking that can be a little trickier since there are rules to follow. But my son loves red velvet and asked if I could try making cupcakes for his birthday to go along with one of his favorite meals Crock Pot Beef Stroganoff.
I have a hard time telling my kids no to such requests, so I started baking. My first several attempts failed. The middles fell, they were soggy, and the texture was all wrong. But instead of giving up and going to a box mix, I decided to try and learn from my mistakes. After reading a lot of baking advice, and then putting plenty of to the test, I got a version I could feel not just good about, but great about.
These cupcakes are tender, and delicious, hold a great shape, and are perfect red velvet. I am proud of how they turned out and thrilled they met with my son’s expectations. He was thrilled.
Plus, cream cheese frosting basically makes me super duper happy. It is creamy, as the name denotes, and sweet, but not too sweet, making it the perfect topper to this fun cupcake.
Want more red velvet recipes?
- Red Velvet Pound Cake
- Red Velvet Cookies
- Red Velvet Fudge
- Red Velvet Cake
- Swirled Red Velvet Brownies
- More dessert recipes…
Tools used to make this Red Velvet Cupcakes recipe
Stand Mixer: I don’t know what I’d do without my stand mixer. I use it for just about everything…and I mean everything! Cakes, cookies, mashed potatoes, and shredding chicken!
Muffin Tin: Muffin tins are great for all kind of baked goods! I use mine for muffins, cupcakes, appetizers, and egg cups!
- 2 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter softened
- 1 3/4 cups sugar
- 4 large eggs
- 1 cup sour cream
- 1/2 cup milk
- 1 tsp white vinegar
- 1 ounce red food coloring
- 2 tsps vanilla extract
Cream Cheese Icing
- 8 ounces cream cheese
- 1/4 tsp salt
- 2-3 cups powdered sugar add until you reach desired thickness/consistency
- 1 Tbs heavy whipping cream or milk
- 1 tsp vanilla
- Preheat oven to 350 degrees F.
- In a large bowl, sift together flour, cocoa powder, baking soda and salt. Set aside.
- In a separate large bowl, use a hand mixer to beat butter and sugar together on medium speed for 5 minutes or until light and fluffy.
- Once light and fluffy, beat in eggs, one at a time.
- Use a rubber spatula to mix in sour cream, milk, vinegar, food color and vanilla.
- Gradually stir in flour mixture or use a hand mixer to beat it in on low speed until just blended. Do not overbeat or your cupcakes will be tough.
- Let batter rest on the counter for 10 minutes.
- Spoon batter into 24 cupcake liners inside muffin tins, filling each cup 2/3 full. I used larger paper liners, if using smaller you may get as many as 30 cupcakes.
- Bake 22-25 minutes or until toothpick inserted into cupcake comes out clean. If the toothpick does not come out clean, continue cooking or center will fall.
- Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
- While cupcakes cook, mix together cream cheese icing with hand beaters in a large bowl, then pipe onto cupcakes before serving. Adjust amount of powdered sugar added to fit preference of consistency/thickness.
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