Red Velvet Cupcakes with Cream Cheese Frosting
Prep time
Cook time
Total time
Classic red velvet cake made into individual cupcakes... topped with a thick cream cheese frosting.
Yield: 12
  • 1¼ c. cake flour
  • 3 tbsp. natural unsweetened cocoa powder
  • 1 c. sugar
  • 2 eggs
  • ½ c. (1 stick) butter, room temperature
  • ½ c. sour cream
  • ¼ c. buttermilk
  • ½ tsp. apple cider or distilled vinegar
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 2 tsp. vanilla extract
  • 1 tbsp. red food coloring*
  • Cream cheese frosting:
  • 3 c. powdered sugar
  • ½ c. (1 stick) butter, room temperature
  • 8 oz. (1 block) original cream cheese, room temperature for 30 minutes
  • ¼ tsp. salt
  • 1½ tsp. vanilla extract
  1. Preheat oven to 350 degrees. Line one muffin pan with liners, set aside.
  2. In a small bowl, combine sour cream, buttermilk and vinegar, mix together.
  3. In the bowl of a stand mixer, cream butter, sugar, vanilla and food coloring until light and fluffy, about 2 minutes. With mixing speed on low, add eggs one at a time.
  4. In a medium size mixing bowl whisk together cake flour, cocoa powder, baking soda and salt. With mixing speed on low gradually add dry and wet ingredients, alternating one at a time. Continue mixing just until the batter is smooth no flour pockets remain.
  5. Scoop batter into prepared muffin pan filling liners ¾of the way full. Place in the oven and bake for 18-22 minutes or until the tops spring back and a cake tester inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool in pan for 3 minutes before transferring to a wire rack to cool completely.
  6. Meanwhile to pepare the cream cheese frosting, using the paddle attachment cream the butter, vanilla and salt for 2 minutes or until light and fluffy. With mixing speed on low gradually add the powdered sugar, beat until it forms a fondant-looking ball. Add cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP! Place in refrigerator to chill for at least 15 minutes or until cupcakes have completely cooled. Allow to stand at room temperature for 5 minutes before placing in a bag to pipe on cupcakes. Top cupcakes with desired sprinkles.
*I have used both food coloring and baker's emulsion. You will need different amounts depending on which kind you use (liquid and emulsion will be 1 tbsp.- Americolor and Wilton will be slightly less)
-This recipe easily doubles to make 24 standard size cupcakes.
Recipe by Life Made Simple at