Red Velvet Cupcakes
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- 2 1/2 cup(s) flour
- 1/2 cup(s) cocoa powder
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 1 cup(s) butter softened
- 2 cup(s) sugar
- 4 eggs
- 1 cup(s) sour cream
- 1/2 cup(s) milk
- 1 bottle(s) (1 oz.) red food color
- 2 teaspoon(s) vanilla extract
- VANILLA CREAM CHEESE FROSTING
- 1 package(s) (8 oz.) cream cheese softened
- 4 tablespoon(s) butter softened
- 2 tablespoon(s) sour cream
- 2 teaspoon(s) vanilla
- 1 box(es) (16 oz.) powdered sugar
- 1. Mix flour, cocoa powder, baking soda and salt.
- 2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix sour cream, milk, food color and vanilla.
- 3. Gradually beat in flour mixture on low speed just until blended. Spoon batter into paper lined muffin cups, filling each cup 2/3 full.
- 4. Bake in preheated 350 degrees oven 20 to 25 minutes. Cool in pans 5 minutes. Remove from pans; cool completely and spread wit frosting.
- DIRECTIONS FOR FROSTING:
- Beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in powdered sugar on medium speed until smooth.
This recipe is a personal recipe added by tjcavallucci and has not been tested or endorsed by MyRecipes.
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Red Velvet Cupcakes Recipe at a Glance
- COURSE: Cupcakes