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Red Velvet Cupcakes Again

An easy recipe for Red Velvet Cupcakes. These can be made regular size or jumbo. The frosting is not too sweet, but rather very tart with a full cream cheese flavor.
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Dessert
Cuisine: American
Servings: 24
Author: Cookie Madness


  • 1 1/2 cups well-stirred and fluffed all-purpose flour 200 grams
  • 2 cups cake flour 224 grams
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 sticks 230 grams unsalted butter, softened
  • 1 3/4 cups granulated sugar 340 grams
  • 2 large eggs
  • 3 1/2 tablespoons cocoa powder
  • 4 tablespoons red food coloring or 2 T. Super Red
  • 1 teaspoon vanilla extract
  • 1 cup sour cream room temperature (no subs - yogurt doesn't work as well)
  • 1 tablespoon vinegar
  • 1 cup buttermilk room temperature

Cream Cheese Frosting

  • 16 ounces cream cheese softened
  • 4 oz unsalted butter softened
  • 1 teaspoon pure extract
  • 2 cups confectioners' sugar plus more to taste


  • Preheat the oven to 350ºF. Line 24 standard muffin cups with paper liners.
  • In a large bowl, whisk together the flours, salt and baking soda. Set aside.
  • In the bowl of a stand mixer fitted with a paddle, beat the butter and sugar until creamy.
  • Reduce to a lower speed and add eggs one at a time, beating well after each egg is added.
  • In a small bowl, stir together cocoa powder, red food coloring, and vanilla, then add to the creamed mixture, scraping bowl often.
  • Stir in the sour cream until it is fully blended, then add the vinegar.
  • Add flour mixture and buttermilk to the batter alternately, using lowest speed of mixer and scraping bowl. Batter will be fairly thick.
  • Spoon batter into cupcake cups and bake on center rack for about 22 minutes or until cakes spring back when touched.
  • Frosting: In the bowl of an stand mixer fitted with a paddle attachment; beat cream cheese and butter on medium to high speed until light and fluffy. Beat in vanilla extract. On a low speed, slowly mix in confectioners' sugar until well combined. Beat until light and creamy.


You will get at least 24 cupcakes, but probably more. I get 24 because I use cupcake papers that are slightly taller. They are not the jumbo size liners, but rather liners that fit regular size muffin tins but go up a little higher. I order them on-line. If you want bigger cupcakes and happen to have the 3 1/2 inch jumbo size muffin pans, you'll get 12 cupcakes.