Category: Dessert    |     Prep Time: 30 mins   |    Cook Time: 20 mins

Makes: Approx. 30 Cupcakes


Red velvet cake is one of the most iconic cakes in the United States today and is enjoyed by SOS Children’s Villages in Florida and Illinois. This cupcake version is perfect for kids—get the family involved by topping the cupcakes with vanilla cream cheese frosting and decorating them according to the season. A cupcake decorating party is a fun family activity for everyone!


This easy recipe is a great alternative to store-bought mixes. Enjoy these cupcakes all throughout the year, but don’t forget to make them especially for Valentine’s Day. You can also top them with blue and white frosting and they also make a sweet treat for Fourth of July! 


Did you know?  Bakers used boiled beetroot juices to enhance the red color of their cakes during World War II when many ingredients were being rationed. You can also use beets to color your cake as an alternative to red dye! 




  • 2 ½ cups flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup butter (2 sticks)
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • ½ cup milk
  • 1 bottle red food dye (you can also substitute coloring from beets)
  • 2 tsp vanilla extract 


  • 8 oz cream cheese, softened
  • ¼ cup butter, softened
  • 2 tbsp sour cream
  • 2 tsp vanilla extract
  • 16 oz confectioners’ sugar (powdered sugar)



  • Oven
  • Cupcake tin
  • Cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • Electric hand-mixer (optional)




1. Preheat your oven to 350 degrees F. 

2. Prepare the cupcake tins by lining them with cupcake liners. Tip: You can also sprinkle your cupcake tin with flour if your pan has given you problems letting go of cakes

3. Mix flour, cocoa powder, baking soda and salt in a large bowl. 

4. In another bowl, beat the butter and sugar on medium speed for 5 minutes (until light and fluffy). 

5. Beat in the eggs one at a time before mixing in the sour cream, milk, food coloring and vanilla. 

6. Gradually beat in the flour mix ( ¼ cup at a time) on low speed until just blended (don’t over beat!)

7. Spoon the batter into your lined cupcake tins.

8. Bake for 20 minutes and allow to cool for 5 minutes before taking the cupcakes out and setting them aside to cool entirely.



1. Beat the cream cheese, butter, sour cream, and vanilla extract in a large bowl until light and fluffy. 

2. Gradually beat in the powdered sugar until the frosting is smooth and shiny. 

3. Frost each cupcake with ½ tbsp. of cream cheese frosting. 

4. Enjoy with family and friends!




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