Red Velvet Cupcakes
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Dark Red Velvet Cupcakes with Vanilla Frosting
YIELD
14 cupcakes
TYPE
Dessert
TIME
1h 10min
LEVEL
Easy
Cupcake Ingredients
Flour, sugar, butter, cocoa powder, sour cream, buttermilk, eggs, baking soda, salt, cornstarch, vanilla extract, vinegar and red food coloring.
Combine dry ingredients
1
Start by combining the dry ingredients in a bowl. I use a whisk to evenly distribute the baking soda for evenly risen cupcakes!
Cream butter and sugar
2
Cream the butter and sugar together until light and fluffy. This will take about 5 minutes and is an essential step in making a great cupcake!
Beat in eggs
3
Next, beat in the eggs, one at a time. Beat the mix until creamy and fluffy.
Finish wet ingredients
4
Now add the remaining wet ingredients, including the food coloring. Cream until fully combined.
Combine batter
5
Finally, beat in the dry mix, a little at a time. You don’t want to overbeat the cupcake batter, but you do want it completely smooth and lump-free.
Bake
6
Evenly divide the batter between 14 lined muffin cups (I use the 12 cups from the muffin pan, plus 2 silicone cups.) Bake until a toothpick inserted comes out just clean.
Frosting Ingredients
Icing sugar, cream cheese, sour cream, butter and vanilla bean.
Mix frosting
1
Just cream cream cheese, sour cream, butter and scraped vanilla seeds until smooth. Then gradually add the icing sugar until your frosting is finished.
Chill
2
If you want to pipe your frosting onto the cupcakes, transfer it to a piping bag fitted with a round nozzle (the frosting isn’t firm enough for a star tip). Chill.
Frost cupcakes
3
Pipe or spread frosting on the completely cooled cupcake. Serve immediately or refrigerate for up to a day.
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“These came out wonderful! Moist and flavorful, and the frosting had the best tang!"
- User Review on SavoryNothings.com