Wednesday, February 13, 2013

Red Velvet Cupcakes with Cream Cheese Frosting



  • 2 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking sodea
  • 1/2 tsp salt
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 oz red food coloring (yes a WHOLE ounce bottle)
  • 2 tsp vanilla

  • 1. Preheat oven to 350 degrees.
    2. Mix flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
    3. Cream buter and sugar together until fluffy & pal yellow in color.
    4. Beat in 1 egg at a time until each is incorporated.
    5. Add sour cream and milk and blend well.
    6. Add food coloing until color is consistent throughout. If you use less than a full ounce of coloring, your cupcakes will look PINK instead of red.
    7. Add vanilla and blend everything together really well.
    8. Line cupcake pans with liners.
    9. Fill cupcake liners 2/3 of the way (any more and they'll overflow the wrappers). 1
    0. Bake 20 to 25 minutes or until toothpick comes out clean.
    11. Let cool in pan for 5 minutes before removing to cooling rack.
    12. Allow to cool completely before frosting them.



  • 1 lb cream cheese, softened
  • 2 sticks butter, softened (I use UNSALTED)
  • 1 tsp vanilla
  • 4 cups confectioner's sugar

  • 1. Cream together cream cheese and butter until well blended
    2. Add vanilla.
    3. Add confectioner's sugar 1/2 cup at a time until VERY well mixed (if you add too much at once, you'll end up with a giant sugar dust cloud).
    4. Frost cooled cupcakes with a large star tip.


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