Video Instruction & Recipe

To learn how to make Red Velvet Cupcakes with Cream Cheese Frosting, follow along with Ms. Tara with the video below!

 

Equipment

  • Measuring cups
  • Measuring spoons
  • Medium Bowl
  • Large Bowl
  • Rubber spatula
  • Whisk
  • Spoon
  • Electric mixer
  • Toothpicks
  • 2 Muffin Tins
  • Paper Liners
  • Oven mitts
  • Oven
  • Cooling racks

Ingredients

FOR THE CUPCAKES

  • 1 cup all-purpose flour
  • 3 tbsp unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup butter + 1 tbsp, room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 3/4 tsp vanilla extract
  • 4 drops red food coloring
  • 1/3 cup sour cream
  • 1/4 cup whole milk
  • 1/3 cup beet puree from 1 (8oz) can beets, drained, juice served (Optional)
  • 1/4 cup beet juice optional

FOR THE CREAM CHEESE FROSTING

  • 12 oz cream cheese 1 1/2 packages
  • 6 tbsp unsalted butter 3/4 sticks, room temperature
  • 1 tsp vanilla extract
  • 1 cup confectioners’ sugar

Instructions

FOR THE CUPCAKES

  • Preheat oven to 350 degrees F. Fill muffin tins with paper liners
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt
  • In a large bowl, using an electric mixer, beat together the sugar and butter until light and fluffy, about 2 to 3 minutes on low. It’s important to get it fluffy
  • Add the eggs one at a time, allowing each egg to be blending in by the mixer before adding the next one
  • Beat in the vanilla, food coloring, sour cream and milk
  • Gradually add the flour mixture to the butter mixture. Mix with electric mixer until fully mixed in
  • Scrape down the sides of the large mixing bowl with the rubber spatula and gently mix any extra batter from the sides into the main batter. Do not over mix
  • Using a spoon, evenly divide the batter between the muffin tins
  • Bake about 20 minutes, or until a toothpick inserted in the middle of the cupcakes comes out clean
  • Halfway through baking, rotate the two pans in the oven so that the one on the bottom rack is now on the top rack and vice versa
  • Remove from the oven and allow to cool completely, for about one hour

FOR THE CREAM CHEESE FROSTING

  • In a chilled mixing bowl, combine the cream cheese, butter and vanilla
  • Beat with an electric mixer on low and then medium until well blended, light and fluffy
  • Gradually beat in the sugar and mix until thoroughly combined
  • Frost your cupcakes once they are cooled
  • Enjoy!

Notes

Take It Down A Notch – Make the cupcakes from scratch, but purchase prepared cream cheese frosting to ice them to save time.Kick It Up A Notch – One of the best experiments for this recipe for an older Tiny Chef would be using beet puree instead of food dye to create the “red” color. Add beet puree and beet juice. Omit the red dye and milk entirely.

Nutrition

Calories: 349kcal | Carbohydrates: 33g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 91mg | Sodium: 256mg | Potassium: 97mg | Fiber: 1g | Sugar: 24g | Vitamin A: 803IU | Calcium: 51mg | Iron: 1mg