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Red Velvet Cupcakes with cream cheese frosting on a cake stand with long-stemmed red and pink roses.

Red Velvet Cupcakes

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: Approximately 30 cupcakes 1x



For the Cupcakes:

  • 21/2 cups all purpose flour
  • 1/2 cup cocoa powder (unsweetened)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup milk (I use whole milk)
  • 1 (1-ounce) bottle red food coloring
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 1 (8-ounce) package cream cheese, softened
  • 1 stick butter, softened
  • 1/2 teaspoon vanilla extract
  • 2 cups powdered sugar


For the Cupcake Batter:

  1. Preheat your oven to 350 degrees F.  Place cupcake liners in cupcake tins (or grease).
  2. Whisk flour, cocoa, salt and baking soda in a medium bowl until combined. Set aside.
  3. Beat butter and sugar for 5-6 minutes in a large bowl (using an electric mixer on medium speed), or until light and fluffy.
  4. Beat in eggs, one at a time.
  5. Beat in sour cream, milk, red food coloring and vanilla extract until blended.
  6. Slowly beat in flour and cocoa mixture on low speed (do not over beat).
  7. Fill cupcake tins or liners about 3/4 full.
  8. Bake 20 minutes, or until toothpick inserted into the center of a cupcake is removed clean.
  9. Cool completely on a wire rack before frosting.

For the Frosting:

  1. Using electric mixer on medium speed, beat cream cheese, butter and vanilla together until smooth and creamy (approximately 1 minute).
  2. Slowly add powdered sugar and beat until mixed well.
  3. Increase mixer speed to high and beat until light and fluffy (about 4-6 minutes).


Slightly adapted from

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

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