I don’t mention this much on my channel, but I have a brother! He’s three years older than me, a computer science major in his last year of college, and a big fan of Red Velvet Cupcakes 🙂 We’ve always been very close, so naturally when I discovered that he was a fan of Red Velvet Cupcakes, I decided to whip up a batch!
After trial and error, we have both concluded that this is the BEST recipe for Red Velvet Cupcakes. The addition of sour cream makes them moist (bear with me on the usage of that word – I have yet to find an acceptable synonym) and slightly denser than a typical cupcake.
I always find dense cupcakes to be the best cupcakes. Don’t confuse dense with “heavy” or “tough,” – these cupcakes are tender as can be. But I love biting into a good cupcake that’s satisfyingly weighty, as if it’s worth the $3.50 that many bakeries charge 🙂 But a homemade batch of Red Velvet Cupcakes, created with love and sour cream? Priceless!
And much less expensive than buying a dozen from the store 😉
I sent this batch of cupcakes up with my brother back to college last time he came to visit. If you’re reading this, then HIIII CHRIS! I hope you liked the cupcakes! Now here’s the recipe, and I would appreciate if you now made me a batch 😉 Okay, that’s it have fun at college see you soon!
| Servings |
Cupcakes
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- 1 1/4 cups flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter one stick
- 1 cup sugar
- 2 eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tsp vanilla extract
- Red food color
- 8 oz cream cheese softened
- 1/2 cup butter softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
Ingredients
Red Velvet Cupcakes
Cream Cheese Frosting
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- Preheat oven to 350F.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color, and vanilla. Mix in dry ingredients in two additions, then spoon into 15 cupcake liners. Fill about 2/3 full, then bake for 20 minutes or until a toothpick inserted into the cupcake comes out clean. Let cupcakes cool completely before frosting.
- Beat together cream cheese and butter until smooth. Mix in vanilla extract, then gradually add in powdered sugar.
