Red Velvet Cupcakes With Cream Cheese Frosting

I already have an excellent recipe for red velvet cake on this site, but the popularity of red velvet cupcakes seems to continue, so I decided to add my recipe to the mix.

I went to a cupcake shop a while back, and in their display case were 15 varieties of cupcakes.

I found it interesting that the bakery dedicated an entire shelf to red velvet cupcakes. To me, that shows the popularity of these delicious cupcakes.

Another thing I found interesting was that the cupcakes cost six dollars each.
That is a high price for a cupcake, in my opinion. But they are red velvet cupcakes, after all.

Although I have never been a fan of cream cheese icing on red velvet cupcakes, that seems to be the modern way of frosting these cupcakes, so you will find the recipe for the best cream cheese frosting you have ever tried.

I think you will love this recipe.
Make some today, take them to your friends, and sell them for six bucks each. That seems to be the going price. Enjoy!

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Red Velvet Cupcakes with Cream Cheese Frosting

This hand-held version of the classic Red Velvet Cake is very popular in bakeries all over the country. Whip up a batch today.

Course Dessert

Cuisine American

Keyword dougbakes,com, red velvet cupcake recipe, red velvet cupcakes, scratch baking

Prep Time 20 minutes

Cook Time 30 minutes

Servings 30 cupcakes

Author Doug Bakes Staff

Ingredients

Cupcake ingredients

• 2-1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 cup sour cream
• 1/2 cup milk
• 1 ounce red food color
• 2 teaspoons vanilla extract

Cream Cheese Frosting

• 8 ounce cream cheese, softened
• 1/2 cup butter softened
• 2 tablespoons sour cream
• 2 teaspoons vanilla
• 16 ounces confectioners' sugar

Instructions

For the cupcakes

1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside

2. Beat butter and sugar in a large bowl with an electric mixer on medium speed for 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color, and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

3. Bake 20 minutes or until a toothpick inserted into a cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.

For the cream cheese frosting

1. Beat cream cheese, softened butter, sour cream, and Vanilla Extract in a large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.