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Red Velvet Cupcakes Recipe

Red Velvet Cupcakes Recipe

This Red Velvet Cupcakes Recipe makes soft, moist cupcakes with a hint of cocoa and a rich red color, topped with creamy vanilla cream cheese frosting. Perfect for any celebration or sweet craving!
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Course: Dessert
Cuisine: American
Keyword: Red Velvet Cupcakes Recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 24
Calories: 310kcal

Equipment

  • 2 Mixing bowls
  • Electric hand mixer or whisk
  • Measuring cups and spoons
  • Muffin pan
  • Cupcake liners
  • Rubber spatula
  • Cooling rack

Ingredients

For the Cupcakes:

  • 2 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups sugar
  • 1 cup butter softened
  • 4 large eggs
  • 1 cup sour cream
  • ½ cup milk
  • 1 1-ounce bottle McCormick Red Food Color
  • 2 teaspoons McCormick Pure Vanilla Extract

For the Vanilla Cream Cheese Frosting:

  • 1 8-ounce package cream cheese, softened
  • ¼ cup butter softened
  • 2 tablespoons sour cream
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1 16-ounce box confectioners’ sugar

Instructions

Make the Cupcakes:

  • Prep the oven: Preheat to 350°F (175°C) and line two muffin pans with cupcake liners.
  • Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  • Cream butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy—about 2-3 minutes.
  • Add eggs: Beat in eggs one at a time, making sure each is fully mixed before adding the next.
  • Add sour cream, milk, red food color, and vanilla: Mix until fully combined.
  • Combine wet and dry: Gradually add the dry ingredients to the wet, mixing just until combined. Don’t overmix!
  • Fill cupcake liners: Spoon batter into liners about 2/3 full.
  • Bake: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Make the Frosting:

  • Beat cream cheese, butter, sour cream, and vanilla until smooth.
  • Gradually add confectioners’ sugar and beat until fluffy and spreadable.
  • Frost cooled cupcakes using a knife or piping bag.

Nutrition

Calories: 310kcal | Carbohydrates: 39g | Protein: 3g | Fat: 16g | Fiber: 1g | Sugar: 29g