Valentine’s Day Recipe: Red Velvet Cupcakes

Jordy Peterson, Reporter

Valentine’s Day is just around the corner, and these cupcakes are a perfect treat to share with your friends, family or your significant other. If desired, you could eat the entire batch of cupcakes all by yourself, although we highly advise against doing so. Happy Valentine’s Day, Cedar Park.

Red Velvet Cupcakes:

  • 2 ½ cups of flour
  • ½ unsweetened cocoa powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup of butter, softened
  • 2 cups of sugar
  • 4 eggs
  • 1 cup of sour cream
  • ½ cup of milk
  • 1 (1 ounce) bottle of red food coloring
  • 2 tsp. Pure vanilla extract

Vanilla Cream Cheese Frosting:

  • 1 (8 ounce) pkg. of cream cheese, softened
  • ¼ cup of butter, softened
  • 2 tbsp. sour cream
  • 2 teaspoons pure vanilla extract
  • 1 box (16 ounces) of powdered confectioners’ sugar


  1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed five minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
  3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
  4. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and pure vanilla extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.