These rich and velvety red velvet cupcakes are the perfect handheld dessert for holidays, birthdays, Valentine’s Day, or anytime you’re craving something sweet and indulgent.
With their signature deep red color, soft crumb, and hint of cocoa flavor, these bakery-style cupcakes look impressive while being surprisingly easy to make at home.
Each cupcake is topped with a luscious vanilla cream cheese frosting that’s silky, tangy, and perfectly sweet.
Whether you pipe the frosting into elegant swirls or spread it generously with a knife, these cupcakes are guaranteed to steal the spotlight on any dessert table.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 30 cupcakes
Ingredients
Cupcakes
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 cup butter, softened
- 4 large eggs
- 1 cup sour cream
- 1/2 cup milk
- 1 (1-ounce) bottle red food coloring
- 2 teaspoons vanilla extract
Vanilla Cream Cheese Frosting
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 2 tablespoons sour cream
- 2 teaspoons vanilla extract
- 1 (16-ounce) box confectioners’ sugar
Directions
- Preheat your oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. Set aside.
- In a large mixing bowl, beat the sugar and softened butter together with an electric mixer on medium speed until light and fluffy, about 5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream, milk, red food coloring, and vanilla extract until smooth and evenly colored.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing the batter.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the cream cheese, butter, sour cream, and vanilla extract together in a large bowl until light and creamy.
- Gradually beat in the confectioners’ sugar until the frosting is smooth and fluffy.
- Spread or pipe the frosting onto the completely cooled cupcakes before serving.
Chefs Notes
- For extra bakery-style presentation, top the cupcakes with red velvet cake crumbs or festive sprinkles.
- Use gel food coloring if you want a deeper red color without thinning the batter.
- Make sure the cupcakes are fully cooled before frosting to prevent the cream cheese frosting from melting.
- Store leftovers in the refrigerator due to the cream cheese frosting, and let them sit at room temperature for 15 minutes before serving.