Red Velvet Cupcakes with Cream Cheese Frosting
Tender chocolate cupcakes with vibrant red food coloring deliver classic red velvet flavor balanced by tangy cream cheese frosting. The cocoa provides subtle depth while sour cream ensures moisture. Perfect for celebrations, Valentine's Day, or any occasion calling for elegant, crowd-pleasing desserts. This version uses a traditional approach with generous butter and real cream cheese frosting rather than shortcuts.
Ingredients
- 2 ½ cup all-purpose flourgluten-free 1-to-1 blend1:1 ratiogluten-freegluten-free
may need slight texture adjustment
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup butter, softened, from 2 sticks
- 2 cup granulated sugar
- 4 eggs, large
- 1 cup sour cream
- ½ cup milk
- 1 ounce red food color, McCormick brandgel food coloruse 0.5 to 1 tspvegan
gel is more concentrated
- 2 tsp vanilla extract, McCormick Pure
- 8 ounce cream cheese, softened
- ¼ cup butter, softened, from 1/2 stick
- 2 tbsp sour cream
- 16 ounce confectioners' sugar
Instructions
- 1
Preheat oven to 350°F.
- 2
Combine flour, cocoa powder, baking soda, and salt in a medium bowl and set aside.
- 3
Beat butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes.
- 4
Beat in eggs one at a time, mixing well after each addition.
- 5
Mix in sour cream, milk, red food color, and vanilla extract.
- 6
Gradually beat in the flour mixture on low speed until just blended, being careful not to overbeat.
- 7
Spoon batter into 30 paper-lined muffin cups, filling each 2/3 full.
- 8
Bake until a toothpick inserted into a cupcake comes out clean, about 20 minutes.
- 9
Cool in the pans on a wire rack for 5 minutes, then remove and cool completely.
- 10
For frosting, beat cream cheese, butter, sour cream, and vanilla in a large bowl until light and fluffy.
- 11
Gradually beat in confectioners' sugar until smooth.
- 12
Frost cooled cupcakes with the frosting.
Tips
Do not overbeat the flour mixture once added, as this develops gluten and produces dense cupcakes instead of tender ones.
Fill muffin cups to exactly 2/3 full for even baking and proper rise; overfilling causes overflow and uneven texture.
Ensure all ingredients, especially eggs, butter, and cream cheese, are at room temperature for smooth mixing and better incorporation.
Good to Know
Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Unfrosted cupcakes freeze for up to 3 months.
Bake cupcakes 1 day ahead and store unfrosted at room temperature. Make frosting up to 2 days ahead and refrigerate. Frost cupcakes within 4 hours of serving for best appearance.
Serve at room temperature or chilled. These pair well with cold milk, coffee, or tea. Ideal for birthday parties, Valentine's Day events, or casual gatherings.
Common Mistakes
Do not skip cooling cupcakes completely before frosting, as warm cupcakes melt the frosting and cause sliding.
Do not use hot milk when mixing, as this can cause curdling and uneven color distribution.
Do not overfill muffin cups beyond 2/3 full to avoid overflow and uneven cooking.
Substitutions
Dairy-Free Swaps
different flavor profile
Vegan Options
gel is more concentrated
Gluten-Free Swaps
may need slight texture adjustment
FAQ
Can I make these as a layer cake instead of cupcakes?
Yes. Divide batter evenly between two greased 9-inch round pans. Bake at 350°F for 25-30 minutes. Cool before frosting. Double the frosting recipe for a two-layer cake.
How long do frosted cupcakes keep at room temperature?
Frosted cupcakes stay fresh at room temperature for up to 2 days in an airtight container. Refrigerate for up to 5 days. Avoid direct sunlight or warm spots to prevent frosting from softening.
Can I freeze these cupcakes after frosting?
Yes. Freeze unfrosted cupcakes for up to 3 months in an airtight container. Frost after thawing. Frosted cupcakes freeze for 1 month but frosting texture may change slightly upon thawing.