In Her Kitchen

A Sisters' Recipe Exchange

Red Velvet Cupcakes

Posted on | January 8, 2011 | by Jennifer | No Comments | Print Recipe

Red Velvet Cupcakes Recipe

Hey Lauren,

I made these cupcakes for Jessica’s birthday, my bud that crocheted the blanket for Vera, and they turned out perfect. They were an attempt to redeem myself from the red velvet cake disaster of 2008 lol. Lucy and I attempted a red velvet cake for Jeannie’s birthday years ago – I dumped the cakes out of the pan before they were cool, so they fell apart, I didn’t know the art of a crumb layer so I pounded on way too much frosting, and after all that, I dropped the cake on the porch when Ella tried to run out the front door. We were so over it at that point that Lucy and I crawled back in the house laughing until we were in tears and I promptly invested in a cake caddy. Luckily, these cupcakes were not a disaster at all – in fact, they were amazing! Can’t wait to see you next week, whoop whoop!

Miss you,

Red Velvet Cupcakes

Servings: 30 cupcakes


Red Velvet Cupcakes:

  • 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 (1 ounce) bottle McCormick® Red Food Color
  • 2 teaspoons McCormick® Pure Vanilla Extract

Vanilla Cream Cheese Frosting:

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 (16 ounce) box confectioners’ sugar


  1. Red Velvet Cupcakes Recipe

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

  2. Red Velvet Cupcakes Recipe

    Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time.

  3. Red Velvet Cupcakes Recipe

    Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not over beat.

  4. Red Velvet Cupcakes Recipe

    Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.

  5. Red Velvet Cupcakes Recipe

    Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.

  6. Red Velvet Cupcakes Recipe

    Frost cupcakes with Vanilla Cream Cheese Frosting.

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