If you are looking for a go-to red velvet cupcake with an outstanding cream cheese frosting, then please look no further! These red velvet cupcakes are absolutely to-die-for. If you haven’t ever made homemade red velvet cupcakes, then I urge you to try this! It is so easy and you can’t have just one of these moist bundles of heaven!
On my dad’s way home from work he would drive through my old town of Vista, and in the downtown there is this awesome cupcake shop called Little Cakes. They have the most delicious cupcakes, and the red velvet my dad would bring home inspired me to track down a recipe of my own! So thankfully, I stumbled across the recipe for these when I was looking for red velvet cupcake recipe to make for my mom’s 65th birthday in January. I originally found them on All Recipes, however when I went back later to re-print it I noticed the person who had put it up had removed it and put a link to their blog with the recipe. Thanks to Carrot Top Mom for these fabulous cupcakes, I make them all the time!
Copycat Sprinkles Red Velvet Cupcakes [click to print]
Makes 24 large, or 30 medium cupcakes (by Carrot Top Mom – www.carrotopmom.com)
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
2 1/4 cups sugar
1 cup sour cream
1/2 cup buttermilk (or milk with 2 tsp lemon juice)
1 ounce red food coloring
4 teaspoons Pure Vanilla Extract
Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
Beat butter and 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 color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. Gently remove from oven (these are super-moist, and will collapse if you aren’t careful). Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Cream Cheese Frosting.
Cream Cheese Frosting [click to print]
Makes enough to frost 24 large, or 30 medium cupcakes
1/4 cup butter, softened
2 tbsp sour cream
2 tsp Pure Vanilla Extract
1 (16oz.) box confectioners’ sugar
Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and Pure Vanilla Extract in large bowl until light and fluffy. Scrape bowl, and beat again. Gradually beat in confectioners’ sugar until smooth.
Frost the cupcakes generously, and enjoy!
The frosting is really easy, just be sure you soften the butter and cream cheese first. Beat the cream cheese, butter, sour cream, and vanilla until light and fluffy. Then scrape the bowl and beat again. Then gradually add the confectioner’s sugar and bam, you have super delicious frosting!!
I said it earlier, and I’ll say it again. These cupcakes are AMAZING. So moist and light, and the frosting is just so yummy. I hope you guys enjoy them, and thanks again to Carrot Top Mom for this fabulous recipe!
Please let me know what you think of them if you try them!