A family favorite cupcake has to be this red velvet. Although not strictly a holiday cupcake you can make these easy red velvet cupcakes for holidays like 4th of July, Christmas, or Valentines’ Day. The deep red color will compliment your festive decor and the sweet chocolatey taste will keep you coming back for more. These cupcakes are fluffy, sweet, and go amazing with a cream cheese frosting. Add a bit of food coloring and you will have an even more holiday worthy treat. Of course, there’s no reason to make these strictly for holidays. Whatever time of the year it is they are sure to disappear fast!
Gluten free- If you need to make this recipe gluten free just use and equal amount of 1 to 1 all-purpose gluten free flour. I use Bob’s Redmill flour and it works great. Also add an extra egg or 1/4 cup of applesauce to help keep them fluffy.
Flour- All-purpose flour is ideal for this there’s no need to use up fancy cake flour.
Cocoa Powder- High quality cocoa powder is the best option. I use Hersheys or Ghirardelli. Cocoa powder is not something to get the off brand cheaper option in my opinion. It doesn’t taste nearly as good. Splurge a little and you will appreciate the results.
Sour cream- Sour cream can be substituted with plain Greek yogurt.
Buttermilk- The buttermilk can be substituted with regular milk and 2 teaspoons of lemon juice in a pinch.
Red food coloring- Food coloring doesn’t add any taste so if the color doesn’t matter to you, you can substitute it with 2 tablespoons of water or milk.
For the frosting– My favorite frosting for this cupcake is cream cheese frosting. The Easiest and Best Cream Cheese Frosting – auntieemseasyeats.com
Red Velvet Cupcakes
Ingredients
- 2 1/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter room temperature
- 2 1/4 cup white granulated sugar
- 4 eggs
- 1 cup sour cream
- 1/2 cup buttermilk
- 2 tbsp red food coloring
- 5 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl or stand mixer beat together the butter and sugar until it forms a dough like texture.
- Add in the eggs and mix well.
- Next stir in the sour cream, buttermilk, vanilla, and food coloring.
- Combine in the liquid mixture the salt, baking soda, and cocoa powder.
- Lastly add in slowly the flour just until combined, but do not over stir.
- In a cupcake pan, place liners and fill until 3/4 full.
- Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely and frost with cream cheese frosting.
For a swirled frosting
- If you want a swirled frosting fill a piping bag half full with colored frosting and one half full with white frosting. Cut the tips off and place them both into another piping bag. Squeeze both frosting bags at the same time and it will create a dual-colored frosting stream.
