Red Velvet Cupcakes

These divine cupcakes with tangy cream cheese frosting are sure to please a crowd.

Serves: 30Prep: 20 minutesCook: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 30


  • 2 1⁄2 cups Simple Truth Organic™ Unbleached All-Purpose Flour
  • 1⁄2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1 cup Simple Truth Organic™ Salted Butter, softened
  • 2 cups Simple Truth Organic™ Sugar
  • 4 eggs
  • 1 cup sour cream
  • 1⁄2 cup Simple Truth Organic™ 2% Reduced Fat Milk
  • 1 bottle (1 oz.) red food color
  • 2 teaspoons vanilla extract
  • 1 tub cream cheese frosting
  • 1⁄4 cup mini chocolate chips and red sprinkles, if desired


  • Preheat oven to 350°F.
  • Mix flour, cocoa powder, baking soda and salt in medium bowl, then set aside.
  • In a large bowl, beat butter and sugar with electric mixer on medium speed for 5 minutes or until light and fluffy. Beat in eggs, one at a time, followed by mixing 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 ⅔ full.
  • Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes, then remove from pans to cool completely.
  • Frost with cream cheese frosting. If desired, add sprinkles and chocolate chips.