Red Velvet Cupcakes

Recipe View 5 mins Preheat your oven to 350°F (175°C). Prepare a cupcake tin with 30 paper liners. (5 minutes)

Recipe View 5 mins In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside the dry mixture. (5 minutes)

Recipe View 5 mins In a large bowl, cream together the sugar and softened butter using an electric mixer on medium speed until light and fluffy. This should take approximately 5 minutes.

Recipe View 3 mins Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. (3 minutes)

Recipe View 2 mins Gradually mix in the sour cream, milk, red food coloring, and vanilla extract until well combined. (2 minutes)

Recipe View 5 mins Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (5 minutes)

Recipe View 10 mins Carefully spoon the batter into the prepared cupcake liners, filling each about 2/3 full. (10 minutes)

Recipe View 20 mins Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. (20 minutes)

Recipe View 5 mins Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

Recipe View 5 mins While the cupcakes are cooling, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. (5 minutes)

Recipe View 2 mins Add the sour cream and vanilla extract, mixing until well combined. (2 minutes)

Recipe View 5 mins Gradually beat in the confectioners' sugar until the frosting is smooth and reaches your desired consistency. (5 minutes)

Recipe View 15 mins Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a piping bag or a spatula. (15 minutes)