Desserts Plates

Bakery Worthy Red Velvet Cupcakes (with secret ingredient!)

December 8, 2015

After nearly 6 years of baking wedding cakes and running my own business, I’ve decided to share one of my trade secrets with you. Bakery worthy red velvet cupcakes!I’ve had plenty of time to try out different recipes and this is the one that I keep coming back to, it’s simply irresistible. And customers agree–this is one of the most requested wedding cakes that I make. I’ve heard from my brides (and their fiancés as well!) over and over again that this is the best red velvet they have ever tried. When wedding season is in full swing, I make upwards of 8-10 batches of this cake at a time. Enough to feed a whole wedding! And now I am sharing this bakery worthy recipe with all of you! You’re welcome.

Red Velvet is often seen around the holidays because of its gorgeous red color; but it also happens to be one of my year-round favorites.  People go crazy for these, and for good reason! It is a hybrid between a vanilla and chocolate cake that has its own unique flavor you won’t find in any other cake. If you make these correctly, they are incredibly rich, moist, and velvety smooth at the same time. They are traditionally topped with a vanilla cream cheese frosting and I have played around with this recipe for years to finally perfect it. The secret is the sour cream that you won’t find in any other version of this classic frosting. It produces a very creamy, light and not overly sweet companion to the red velvet cupcakes.

If you’ve never had a red velvet cupcake before, you are missing out! Head on over to your kitchen and whip up a bowl of these all time favorite cupcakes right now, or at least for your next holiday gathering! The beautiful red color is sure to impress and the flavor is what’s going to keep you coming back for more.

Red Velvet Cupcakes:

Red Velvet Cupcakes

 

Sift (or whisk) together the flour, cocoa, salt, and baking soda. Set aside .

 

Red Velvet Cupcakes

 

In a stand mixer (or with hand held mixer), cream together the softened butter and sugar. Add eggs, one at a time until combined.

 

Red Velvet Cupcakes

 

Stop mixer and scrape down the sides and bottom of bowl to make sure everything is incorporated. Add in the sour cream, milk, red food color, and vanilla. Mix on low speed until smooth.

 

Red Velvet Cupcakes

 

Add in the cocoa/flour mixture 1 cup at a time with mixer on low speed. Note that if you are using dutch processed cocoa (like I did) you won’t get a very bright red color but more of a chocolaty red. If you want the very bright red color you will need to use natural cocoa that hasn’t been processed. I personally prefer the taste of dutch processed cocoa but if you’ve ever wondered why your red velvet isn’t coming out at bright as others, this is probably why. Scrape down the sides of your bowl one more time and mix for an additional minute until batter is completely smooth with no lumps remaining. Make sure you beat on low speed and only until it is all combined and smooth. Don’t just turn it on high and walk away. When you overmix, the cake will come out tough and dry. Scoop batter into cupcake pan lined with cupcake liners about 3/4 full. These will rise so make sure you leave enough room so they don’t over flow.

 

Red Velvet Cupcakes

 

Bake for 17-18 minutes or until toothpick inserted into center of cupcake comes out dry. Be careful not to overcook these, after 17 minutes, check up on them every minute and take them out as soon as they are no longer wet in the middle. They will continue cooking for another minute or so in the cupcake pans when you take them out. Let them cool completely before covering with frosting.

For the Frosting:
With paddle attachment, beat together the cream cheese, butter, sour cream, and vanilla on medium-high speed for 2 minutes until smooth and creamy.

 

Cream Cheese Frosting

 

Add in the sifted powdered sugar and beat on low speed until incorporated. Scrape down the sides of bowl and beat for an additional 3-4 minutes on high speed until light, creamy and no lumps of sugar remain.

 

Cream Cheese Frosting

 

Frost cupcakes with a round tip or just spread on with a spoon. Enjoy!

XOXO,

Irina

 

Cream Cheese Frosting

 

Red Velvet Cupcakes

Red Velvet Cupcakes

Ingredients

    For the Cupcakes:
  • 1/2 cup cocoa powder
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter (2 sticks), softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 1 (1 oz.) bottle red food color
  • 2 tsp. vanilla
    For the Frosting:
  • 1 (8 oz.) pack cream cheese, softened
  • 1/4 cup butter, softened
  • 3 tblsp. sour cream
  • 2 tsp. vanilla
  • 3 cups powdered sugar, sifted

Instructions

    For the Cupcakes:
  1. Preheat oven to 350°
  2. Sift (or whisk) together the flour, cocoa, salt, and baking soda. Set aside .
  3. In a stand mixer (or with hand held mixer), cream together the softened butter and sugar. Add eggs, one at a time until combined.
  4. Stop mixer and scrape down the sides and bottom of bowl to make sure everything is incorporated. Add in the sour cream, milk, red food color, and vanilla. Mix on low speed until smooth.
  5. Add in the cocoa/flour mixture 1 cup at a time with mixer on low speed. Scrape down the sides of bowl one more time and mix for an additional minute until batter is completely smooth with no lumps remaining.
  6. Scoop batter into cupcake pan lined with cupcake liners about 3/4 full. These will rise so make sure you leave enough room so they don't over flow.
  7. Bake for 17-18 minutes or until toothpick inserted into center of cupcake comes out dry. Let these cool completely before covering with frosting.
    For the Frosting:
  1. With paddle attachment, beat together the cream cheese, butter, sour cream, and vanilla on medium-high speed for 2 minutes until smooth and creamy.
  2. Add in the sifted powdered sugar and beat on low speed until incorporated. Scrape down the sides of bowl and beat for an additional 3-4 minutes on high speed until light, creamy and no lumps of sugar remain.
  3. Frost cupcakes with a round tip or just spread on with a spoon. Enjoy!
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http://sweetsomethingsblog.com/2015/12/08/bakery-worthy-red-velvet-cupcakes/

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10 Comments

  • Reply Olya Shem December 9, 2015 at 9:18 pm

    whaaaat? Can it possibly be that the world will now know how to make these? I’m referring my friends over to this page ASAP. So many people have been asking me to share the recipe with them but I’ve had to stay true to my promise…. Great, now that I’ve read this, I want to go make some… Thanks :/

    • Reply Yuli & Irina February 3, 2016 at 1:36 pm

      Haha, Olya, YES! It’s true. Please try these out and let us know how you liked them!

  • Reply april bandy December 17, 2015 at 9:47 pm

    I made these and they were super yummy even though I didn’t do everything perfectly! I will be making these again for sure! The frosting was so easy and amazing!

    • Reply Yuli & Irina December 19, 2015 at 2:32 am

      That’s great April, I’m glad you got a chance to try them out!

  • Reply Irina January 2, 2016 at 11:11 pm

    Irina,
    Thank u for posting this recipe. Looking forward to making these for my daughters birthday tomorrow. I might have missed it, but how many cupcakes does this recipe make?

    • Reply Irina January 4, 2016 at 10:48 am

      Yay! Let me know how they turn out for you! This recipe will make approximately 24-28 cupcakes depending on what size liners you are using and how full they are. Good luck!

      • Reply Irina January 4, 2016 at 10:17 pm

        They turned out great!👍🏼 Thank u for the recipe!

        • Reply Irina January 5, 2016 at 1:12 pm

          Absolutely! So glad that you liked them!

          • oksana August 29, 2017 at 12:07 pm

            I absolutely love your cupcake recipes. I have one question though. Do you think the salted caramel cupcakes will be good with the frosting used for the red velvet cupcakes?

          • Yuli & Irina September 1, 2017 at 12:51 pm

            Hi Oksana! Thank you! The salted caramel cupcakes are best paired with the salted caramel buttercream because that’s where most of the salted caramel flavor comes through. However, if you don’t like that frosting, you can most certainly pair it with the vanilla cream cheese, it will just taste more like a brown sugar, vanilla cupcake instead. Hope that answers your question.

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