Homemade Red Velvet Cupcakes

Opened red velvet cupcake with cream cheese frosting topped with heart sprinkles on a light wood background.

5 from 3 votes

These Homemade Red Velvet Cupcakes are soft and moist with a light and buttery, chocolate taste. Each bite of this classic cupcake recipe paired with cream cheese frosting gives you a delicious tasting combo. Make them for Valentine's Day or any time of the year!

Prep Time15

Cook Time20

Total Time35

Course: Cupcakes

Cuisine: Dessert

Servings: servings

Author: Jennifer

Ingredients

Red Velvet Cupcakes

1 1/4 cup All-Purpose Flour
1/4 cup Unsweetened Cocoa Powder
1/2 tsp Baking Soda
1/2 cup Unsalted Butter room temperature
1 cup Granulated Sugar
2 Large Eggs room temperature
1 tsp Vanilla Extract
1/2 cup Sour Cream
1/2 cup Milk any dairy milk is acceptable including lactose-free milk
8-10 drops Red Food Coloring number of drops will vary based on brand used
Sprinkles

Cream Cheese Frosting

2 tbsp Unsalted Butter room temperature
4 oz Cream Cheese softened
1 tsp Vanilla Extract pure or clear imitation can be used
2 cups Sifted Powdered Sugar

US Customary - Metric

Instructions

Red Velvet Cupcakes

Adjust the oven rack to 2nd level position (just above center) and preheat your oven to 350ºF. Line 2 cupcake tins with up to 18 cupcake liners. If using standard cupcake liners, you will yield closer to 15 cupcakes.
In a medium size bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and baking soda. Set aside.
1 1/4 cup All-Purpose Flour, 1/4 cup Unsweetened Cocoa Powder, 1/2 tsp Baking Soda
Using your hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter and granulated sugar together on medium-high speed until light in color and fluffy in texture.
1/2 cup Unsalted Butter, 1 cup Granulated Sugar
Add in the eggs, vanilla extract, and sour cream, mixing until fully blended.
2 Large Eggs, 1 tsp Vanilla Extract, 1/2 cup Sour Cream
Switching the mixer speed to low, alternatively add in whisked dry ingredients with the milk. Mix until just combined. The batter will be on the thicker side, but still very easy to scoop and place into the cupcake liners.
1/2 cup Milk
With your mixer on low speed, add in enough red food dye to get a nice bright red color. I used 8-10 drops using the Wilton Color Right red. The number of drops will vary based on what brand you use.
8-10 drops Red Food Coloring
With a 1 1/2 tablespoon-size cookie scoop or 2 spoons, fill the cupcake liners 2/3 full.
Place in the oven and bake for 20-22 minutes at 350ºF or until an inserted toothpick comes out clean. The cupcakes should have a nice dome shape to them.
When done, allow the cupcakes to cool for approx. 5-10 minutes before transferring them to a cooling rack. Frost the cupcakes once they have completely cooled.
Unfrosted cupcakes can be kept in an airtight container for up to 3 days at room temperature.

Cream Cheese Frosting

With a hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter and cream cheese on medium-high speed until well blended. Add in the vanilla extract.
2 tbsp Unsalted Butter, 4 oz Cream Cheese, 1 tsp Vanilla Extract
With your mixer turned off, add in the sifted powdered sugar. Turn the mixer speed to low and mix until it's well blended. Then set the mixer speed to medium-high and beat for 2-3 minutes until it's a nice whipped consistency.
2 cups Sifted Powdered Sugar

Decorating the Cupcakes

Frost the cupcakes using an offset spatula or a large piping bag fitted with a large decorating tip. I used the 1A Wilton decorating tip. Top with sprinkles and enjoy!
Sprinkles
Keep any leftover frosted cupcakes in the refrigerator in an airtight container for up to 4 days.

Video

Notes

You'll yield about 18 cupcakes using the Wilton wave cupcake liners. With standard cupcake liners, you will yield closer to 15 cupcakes.
When working with food coloring, I recommend using rubber gloves.
The prep time for making the cream cheese frosting is approximately 10 minutes. Decoration time will vary based upon what method of decorating you go with and your level of experience.
The cream cheese frosting recipe yields approximately 1 1/2 cups or 367 grams.
Every oven and kitchen set up is different. Please make sure your oven temperature is calibrated correctly.

Nutrition