New Recipe: Red Velvet Cupcakes


Natasha Watts

Note that this recipe yields 30 cupcakes, so if you want more/less make sure to adjust

What you’ll need:

An Electric Mixer

Two Large Bowls

Optional: An icing bag and creviced tip


2 ¼ cups of all purpose flour

½ cups of unsweetened cocoa powder

1 ½ teaspoons of baking soda

½ teaspoon of salt

1 ¼ cups of room temperature butter (2 ½ sticks)

2 cups of sugar 

4 eggs

2 teaspoons of vanilla extract OR vanilla flavoring

1 cup of sour cream 

½ cup of milk 

1-1.5 fluid ounces of liquid (NOT GEL) food coloring

2 containers of cream cheese frosting (I was too lazy to make my own)


1. Preheat your oven to 350 degrees (Fahrenheit)

2. In a large bowl, sift together your flour, cocoa powder, baking soda, and salt

3. In a second bowl, beat sugar and butter with an electric mixer (about 2 minutes on high)

4. Keep mixing (by hand or with an electric mixer) and add eggs and vanilla extract

5. Add sour cream and continue to mix until combined

6. SLOWLY alternate adding dry ingredients and milk 

7. Add all red food coloring and mix in until all batter is red

8. Add liners to cupcake pans and fill about ⅔ of the way