Red Velvet Cupcakes

These red velvet cupcakes are perfectly sweet and wonderfully moist with a pleasant hint of tanginess. This easy dessert will quickly become a staple in your recipe box!

Red Velvet Cupcake Ingredients

These are the ingredients you'll need to make this bakery-worthy red velvet cupcake recipe:

* For the cake: Flour, cocoa powder, baking soda, salt, sugar, butter, eggs, sour cream, milk, red food coloring, and vanilla extract* For the frosting: Cream cheese, butter, sour cream, vanilla, and confectioners' sugar

Note: You can omit the red food coloring if you like. It won't change the flavor, but the cake won't have its signature crimson hue.

How to Make Red Velvet Cupcakes

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these irresistible red velvet cupcakes:

1. Make the batter: Mix the dry ingredients for the cake. Beat the sugar and butter together, then beat in the eggs. Add the remaining wet ingredients, then add the dry mixture to the wet mixture.2. Bake the cupcakes: Pour the batter into the wells of a prepared muffin or cupcake tin. Bake until a toothpick comes out clean.3. Frost the cupcakes: Beat the frosting ingredients together until light and fluffy. Frost the (completely cooled) cupcakes.

How to Store Red Velvet Cupcakes

Store the unfrosted cupcakes in an airtight container at room temperature for up to one week. Once they're frosted, the cupcakes should go into the fridge.

Can You Freeze Red Velvet Cupcakes?

Yes, you can freeze unfrosted red velvet cupcakes. Arrange the cupcakes on a baking sheet, then flash freeze for a few hours or up to overnight. Transfer the frozen cupcakes to a freezer-safe container and freeze for up to three months. Thaw the cupcakes in the fridge. Frost before serving.

Cookdap Community Tips and Praise

“I always debate between an oil-based and butter-based red velvet cake,” says pmobley. “This cake was moist and amazingly delicious. This is hands down the best red velvet cake I’ve made.”

“I didn’t have enough sour cream and substituted vanilla yogurt,” according to vikkidawn. “Delicious.”

“This recipe was very easy to make,” says Sarah Torres. “The first day the cupcakes were dry. The second day they became very moist. I would suggest making a day ahead to get that perfect cupcake. They tasted delicious.”