Red Velvet Cupcakes

I don’t usually eat cupcakes and would prefer my usual chocolate cake craving. For some reason, I have a flashback of having Red Velvet Cupcakes from Sprinkles when I was in California a few years ago. I would like trying make some for my friend’s bridal shower. As I browsed online, there are hundreds of recipes available and I decided to try the one from All Recipes website. The cake turned out moist and very chocolatey (which I like), but apparently lacking the vinegar which supposedly the main ingredient to make a Red Velvet. I also came across this blog who did a Red Velvet taste off using 8 different recipes. I would definitely would like to try their winning recipe next time. Another video that is very helpful on my cupcake making adventure is by watching Cupcake Jemma. She has a lot of cupcake recipes and tutorial on frosting cupcakes.

Here what my cupcakes turn out… see recipes below with modifications as suggested by reviewer… It was also recommended to bake at 400 F for the first 5 minutes and continue baking at lower temperature 325 F until the cake is done.


  • 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


  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.

For the Cream Cheese frosting, I used this recipe


  • 1 cup (2 sticks or 226 grams) unsalted butter, slightly softened (or 1 stick salted & 1 stick unsalted)
  • 1 (8-ounce or 226 grams) package chilled cream cheese, such as Philadelphia®
  • 2½ teaspoons (12.5 ml) pure vanilla extract, such as Nielsen-Massey®
  • 4 to 4½ cups (480 to 540 grams) confectioners’ sugar, preferably 100% pure cane, such as C&H® or Domino®, spooned in cup, leveled off & sifted.


  1. Beat cream cheese, softened butter and Vanilla Extract in large bowl until light and fluffy.
  2. Gradually beat in confectioners’ sugar until smooth.


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