Red velvet cake is one of the most delicious and iconic cakes on the market today. This cupcake version is perfect for kids – letting them decorate the cupcakes with vanilla cream cheese frosting is a fun family activity for everyone! Enjoy these cupcakes all throughout the year, but don’t forget to make them for Valentine’s Day!
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You’ll Need:
For the cupcakes:
- 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 [if you are opposed to processed
items you can also substitute coloring from beets]
- 2 tsp vanilla extract
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For the frosting:
- 8 oz cream cheese, softened
- ¼ cup butter, softened
- 2 tbsp sour cream
- 2 tsp vanilla extract
- 16 oz confectioners’ sugar [powdered sugar]
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Directions:
Preheat your oven to 350 degrees F. Prepare the cupcake tins by lining them with cupcake liners [if your pans have given you problems letting go of cakes you may want to flour your tins as well].
Mix flour, cocoa powder, baking soda and salt in a large bowl. In another bowl, beat the butter and sugar on medium speed for 5 minutes [until light and fluffy]. Beat in the eggs one at a time before mixing in the sour cream, milk, food coloring and vanilla. Gradually beat in the flour [ ¼ cup at a time] on low speed until just blended [ don’t over beat!]. Spoon the batter into your lined cupcake tins.
Bake for 20 minutes and allow to cool for 5 minutes before taking the cupcakes out and setting them aside to cool entirely.
For the frosting: beat the cream cheese, butter, sour cream, and vanilla extract in a large bowl until light and fluffy. Gradually beat in the powdered sugar until the frosting is smooth and shiny. Frost each cupcake with ½ tbsp. of cream cheese frosting.
[Makes 30 cupcakes]