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–+ servings
Red velvet cupcake with frosting on a plate.

Red Velvet Cupcakes

Justin
These classic homemade red velvet cupcakes with cream cheese buttercream are perfect for birthdays, valentines, christmas and more. They are super easy to make from scratch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 36 cupcakes
Calories 245 kcal

Ingredients
  

For cupcakes

  • 1 cup butter softened + unsalted
  • 2 cup sugar
  • 4 eggs
  • 1 cup sour cream
  • ½ cup milk
  • red food coloring
  • 2 teaspoon vanilla
  • 2 ¾ cup flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

for frosting:

  • 8 oz cream cheese softened
  • ½ cup butter softened + unsalted
  • 1 teaspoon vanilla
  • 4 cup powdered sugar

Instructions
 

  • Preheat the oven to 350 degrees.  Line a couple standard muffin tins with cupcake liners, set aside.
  • In the bowl of a stand mixer, combine the softened butter and sugar.  Cream for about 2-3 minutes, scraping the sides often.
  • Add in the eggs and mix to combine.
  • Add in the sour cream, milk, red food coloring and vanilla.  Mix well, scraping down the sides often. 
  • Add in the remaining dry ingredients: flour, cocoa, baking soda and salt.  Mix well, scraping down the sides as needed.
  • Use an ice cream scoop or similar to divide the batter between the prepared lined cups, filling about ½ - ¾ full.
  • Bake in the preheated oven for about 14-16 minutes or until the centers are set.  Allow to cool completely before decorating.
  • For the frosting - in the bowl of a stand mixer, combine the softened cream cheese and softened butter.  Mix until smooth.
  • Add in the powdered sugar and vanilla.  Mix on low until combined.
  • Bump up the speed to medium and whip until smooth and fluffy.
  • Transfer the frosting to a piping bag fitted with a large star tip.  Set aside.
  • Use one or two cupcakes to crumble up and sprinkle the crumbs on top of the frosting, set aside.
  • Once the cupcakes are cool, pipe a dollop of frosting onto each cupcake.  Sprinkle with the cake crumbs.

Notes

Recipe Tips for Success
  • Don't overbake these cupcakes! Start checking them at 14 minutes - they're done when the centers are just set and spring back lightly when touched. Overbaking will result in dry cupcakes, and these should be moist and tender. The cupcakes will continue to cook slightly as they cool in the pan, so it's better to err on the side of slightly underdone.
  • Allow to cool completely before decorating otherwise the frosting will melt.
  • Make sure both your butter and cream cheese are fully softened to room temperature before making the frosting - they should be soft enough to leave an indent when pressed. This ensures a silky smooth frosting that pipes beautifully without any lumps.
Storage
Cupcakes should be stored in an airtight container in the fridge for up to 3 days due to the cream cheese frosting. Remove them from the refrigerator about 20-30 minutes before serving to allow them to come to room temperature for the best flavor and texture. The frosting will firm up in the fridge but will soften nicely once they've warmed up slightly.

Nutrition

Calories: 245kcalCarbohydrates: 33gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 49mgSodium: 154mgPotassium: 60mgFiber: 1gSugar: 25gVitamin A: 393IUVitamin C: 0.1mgCalcium: 25mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.