Red Velvet Cupcakes

Red Velvet Cupcakes


"This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year."


40 m servings 276 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. 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.
  3. 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.
  4. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick(R) Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
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  1. 1143 Ratings


I did follow this recipe exactly the first time I made it. I would not make this recipe again, if it weren't for the significant modifications I have made....which make an outstanding red velvet...

This recipe has singlehandedly and immediately changed my opinion of Red Velvet Cake. I’ve only tasted it or made it myself on one other occasion, a recipe from this site. Looking back at that...

FABULOUS!!! Fast and super-duper easy. I'm eleven and I made these and they tasted FANTASTIC! Got compliments all day.

5 stars WITH MODIFICATIONS. I followed others reviews and made the following modifications. 2 1/4 cup CAKE FLOUR - 1 cup buttermilk - 2 & 1/2 tsp vanillia - 2 1/4 cup sugar - With these altera...

YUM! this was soo easy to make, especially a recipe from scratch! I didn't change a thing except I used reduced fat milk instead of full fat. It was still delicious... the cream cheese frosti...

This is by far the best redvelvet recipe I have ever come across!! I think its the sour cream that makes it. I made these for a baby shower and everyone asked where I bought them. When I told th...

These were great! Didnt change a thing. I would make these again. The recipe yielded more than 30 perfect sized cup cakes.

I have been searching high and low for the perfect recipe and this is it. The first time I made it I used 1/2c cocoa and the flavor was to chocolately but 1/4c was perfect. Baked it in three 8in...

These are the best cupcakes I've ever made! They are extremely rich in flavor and so moist. They taste like they came from a fancy bakery. The recipe is so easy and people will be very impressed...