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    An Anytime Christmas Feels Red Velvet Cupcakes!

    Have any time Christmas feels with red velvet cupcakes! Here’s a guide to simplify your recipe! 
    Published -07 Nov 2021, 09:24 ISTUpdated -07 Nov 2021, 09:36 IST
    red velvet muffin recipe

    Cupcakes are a favourite to most kids and even adults. It can be a snack as well as a dessert! Here's a simple recipe to get you through a gorgeous set of red velvet cupcakes!

    • Mix flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
    • Beat butter and sugar in a large bowl with an electric mixer on medium speed for 5 minutes or until light and fluffy.
    • Beat in eggs, one at a time.
    • Mix in sour cream, milk, food colour, 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.
    • Bake for 20 minutes or until a toothpick inserted into the cupcake comes out clean. Cool in pans on a wire rack for 5 minutes.
    • Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
    • Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream, and Pure Vanilla Extract in a large bowl until light and fluffy. 
    • Gradually beat in confectioners' sugar until smooth.

    They are ready to be served with a topping! 

    An Anytime Christmas Feels Red Velvet Cupcakes! Recipe Card

    Have any time Christmas feels with red velvet cupcakes! Here’s a guide to simplify your recipe!

    Total Time :
    35 min
    Preparation Time :
    25 min
    Cooking Time :
    10 min
    Servings :
    Cooking Level :
    Mahima Girotra


    • 2 ½ cups flour
    • ½ cup unsweetened cocoa powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 1/4 cup butter
    • softened
    • 2 cups sugar
    • 4 large eggs eggs
    • 2 cups sour cream
    • ½ cup milk
    • 1 Red Food Color
    • 4 teaspoons Vanilla Extract
    • 1 package cream cheese (softened)
    • Sugar


    Step 1
    Sift the dry ingredients into a bowl so they’re lump free. I don’t like sifting, but in this situation, it’s necessary because cocoa powder has a tendency to get lumps in it.
    Step 2
    Cream the softened butter and beat with an electric beater or a stand mixer for 1 minute until it’s smooth. THEN add the sugar and beat for a further 2 minutes until it’s fluffy and the butter has changed from yellow to very pale yellow, almost white.
    Step 3
    Add eggs one by one, beating in between until incorporated.
    Step 4
    Then beat in remaining wet ingredients until incorporated.
    Step 5
    Lastly, add the Dry ingredients and mix for just 30 seconds until incorporated and you no longer see streaks of flour. There may be some small lumps still, and that’s ok. It’s better than over mixing which is a common mistake with cupcakes. This causes the batter to be overworked which makes the cupcake less tender.
    Step 6
    Once the dry ingredients are mixed with the wet ingredients, do not stop. Fill the muffin tin and get it in the oven quickly. The reason is because once the wet ingredients are combined with the dry, the baking powder is activated. If you leave it sitting around, the baking powder will be bubbling away in the raw batter and by the time it’s baked, it won’t rise as well. This rule applies to all baking recipes!
    Step 7
    Fill the muffin tin with the batter.
    Step 8
    Bake for just 20 minutes in a 180°C/350°F (160°C fan) oven, or until a toothpick inserted in the middle cupcake comes out clean.
    Step 9
    The surface of some of the cupcakes will be a little cracked. But that is absolutely no issue. Cool completely before frosting.
    Step 10
    Cream Cheese Frosting- Beat the butter first for 1 minute until it’s smooth and starts to become paler in colour – speed 6 on stand mixer using the paddle attachment, or speed 9 for electric beater.
    Step 11
    Add cream cheese then beat for a further 1 minute at the same speed until smooth.
    Step 12
    Add icing sugar in 4 batches, beating in between until incorporated, starting on speed 1 so you don’t get a dust storm in your face!
    Step 13
    Add vanilla and salt, then beat for 2 minutes until fluffy – speed 6 with stand mixer, speed 9 with electric beater. It should be creamy but still hold its shape in a peak. If it’s too sloppy, place in the fridge for 30 minutes, then beat again.
    Step 14
    Transfer into a piping bag with the desired piping tip.
    Step 15

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    Pipe onto cupcake, swirling it up nice and high! This recipe makes enough to generously frost.

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