Red Velvet Cupcakes…from scratch!

We celebrated my mother-in-law’s 50th birthday over the weekend, and she wanted Red Velvet Cupcakes. I was happy to comply, because I LOVE making cupcakes, and red velvet ones are so pretty! Thought I’d share my recipe and a few pics with all of you! Oh yeah, the icing was made from scratch, too! (Recipe for that included!)

Red Velvet Cupcakes

2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 (1 ounce) bottle Red Food Color
2 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 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
**NOTE** I figured out a while ago that it’s MUCH easier AND QUICKER to frost cupcakes with a pastry bag and a big tip than it is to frost them with a knife. Just sayin’!I also don’t use a HUE amount of frosting on them – I never want to have people scraping icing off because there’s too much, ya know?Vanilla Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoons Pure Vanilla Extract
1 (16 ounce) box confectioners’ sugarBeat cream cheese, softened, butter, sour cream and Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.Let me just say that this frosting is probably my most favorite cream cheese frosting ever! It’s not overly cream cheesy, it’s not too sweet, but it’s still very fluffy! Love it!

I, of course, am never satisfied with just one thing, so I used a few different toppings to give an extra dimension to the cupcakes:

Pearl beads…
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…sugar crystals…
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…dark chocolate dollops…
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…and chopped walnuts!
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Here they are at the party!
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There ya have it! Whatcha think? The reviews from partakers were great! Are you a Red Velvet fan? I also have an awesome recipe that I use at Christmas for Red Velvet White Chocolate Chip cookies! What is YOUR favorite Red Velvet variation?Check out even more great “food” posts over at I’m An Organizing Junkie‘s Menu Plan Monday, where this is linked up!

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18 thoughts on “Red Velvet Cupcakes…from scratch!

  1. Not too much frosting!? I love frosting. I’m happy when people scrape some off, then I can put it on mine! Ha ha. They look yummy. I had never thought of walnuts on red velvet, that’d be yummy.

  2. I was thinking that I would make them with whole grain, honey and beets – (I know, it is crazy) but thy would be red! ;).
    Yours look really good, you are a master cupcake maker!

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