Red Velvet Cupcakes

Red Velvet Cupcakes

40-minute recipe Serves 30
This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.
40-minute recipe Serves 30

Directions

Prep: 20-minute | Cook: 20-minute
  • 1

    Preheat oven to 350°F (180°C). For the cupcakes, mix flour, cocoa powder, baking soda and salt in a medium bowl. Set aside.

  • 2

    Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food colour and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

  • 3

    Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.

  • 4

    For the frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in icing sugar until smooth. Frost cooled cupcakes with frosting.

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Last updated: November 13th, 2020

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