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Best Red Velvet Cupcakes Recipe –

This red velvet cupcake recipe is my go-to favorite! I found it on I have made this recipe twice with consistentRed Velvet Cupcakes - For Deborah's Birthday - 2012-09-08 19.22.46-2
results. What makes this recipe so special is the silky, mousse like batter which results in incredi
bly soft and flavorful cupcakes.

Tip: Make sure that your eggs, butter are at room temperature before preparing. It makes all the di
fference in the texture of the batter.  These cupcakes taste better the next day. After cooling, place in a clean, covered container or covered cake done. The cupcakes take on an incredibly moist texture and a flavor that continues to mature. They keep for longer than they last.

The Proof: Long-time Red Velvet Cake lover, Ms. K, say that this recipe is better than the boutique cupcake shops around town. My roomates were sneaking cupcakes at all hours of the day and night which is enough proof for me :-)

Recipes like these are gems and often get lost with time on the internet. I don’t ever want to loose this recipe and so I am posting this screenshot of the original recipe in the gallery toward the bottom of this post. Again, I am not the original author of this recipe. This has influenced the way I prep my cupcakes.

Red Velvet Cupcakes Recipe


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 McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract

Vanilla Cream Cheese Frosting:

1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 (16 ounce) box confectioners’ sugar


  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 to 25 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® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.

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