For Valentine’s Day this year, why don’t you make my Red Velvet Cupcakes with Pink Cream Cheese Frosting? Festive, right? I don’t know what it is about red velvet…but we’re big fans over here. It’s chocolatey, moist, and delicious every time.
This recipe makes about 18 cupcakes.
1¾ cups all purpose flour
1¾ cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup butter, softened
1 (8 oz) container of sour cream
2 tablespoons cocoa powder
1 teaspoon vanilla
several drops of red food coloring
1 (8 oz) package of cream cheese, softened
2 cups of powdered sugar
a tablespoon or so of milk
several drops of pink food coloring
Preheat your oven to 350 degrees.
Line 1 (12-count) muffin tin with cupcake liners and then a second tin halfway full of liners (to yield about 18 cupcakes). Set aside.
In a large mixing bowl, whisk together your flour, sugar, baking soda and salt. Set aside.
In a second mixing bowl, beat with an electric mixer your softened butter, sour cream and eggs. Next, beat in your cocoa powder followed by your vanilla. Slowly beat the flour mixture into this bowl. Once incorporated, beat in your red food coloring a few drops at a time until you have the desired shade of red.
Pour batter into prepared cupcake liners and bake 18 to 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
Allow cupcakes to cool completely before frosting.
To make your frosting, beat your cream cheese, powdered sugar and milk with an electric mixer. Add more milk if it’s too thick or more powdered sugar if it’s too thin. Once it reaches the desired consistency, beat in a few drops of your pink food coloring.
Frost cooled cupcakes.
Keep in the refrigerator when not enjoying.
That’s it! These cupcakes will be a huge hit at your house this Valentine’s Day!