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Red Velvet Cupcakes

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“This recipe is from "Family Circle" Magazine, February 2006. Great idea for a Valentine's Day school party. You could also make a batch for your sweetie.”
18 cupcakes

Ingredients Nutrition

  • 34 cup sour cream
  • 23 cup oil
  • 2 12 cups self-rising flour
  • 14 cup unsweetened cocoa powder
  • 1 12 cups sugar
  • 2 eggs
  • 1 (1 ounce) bottle red food coloring
  • 1 teaspoon vanilla extract
  • 1 (16 ounce) canprepared vanilla icing
  • 1 (16 ounce) canprepared chocolate icing
  • additional red food coloring


  1. Line muffin pans with 18 cupcake liners. Preheat oven to 350°F.
  2. In a large bowl, mix sour cream and oil with a wire whisk. Sift flour and cocoa powder into the bowl. Add sugar. Beat until just moistened. Add eggs and beat on medium for 2 minutes, until smooth. Stir in bottle of food coloring and vanilla. Fill liners 2/3 full.
  3. Bake cupcakes at 350°F for 22-25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pans for 10 minutes. Remove from pans and place on wire rack.
  4. Tint vanilla frosting light pink with the additional red food coloring. Frost half the cupcakes with chocolate icing, half with pink icing.

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