The BEST Red Velvet Cupcakes with Cream Cheese Buttercream Frosting
Fantastic Red Velvet Cupcakes with Cream Cheese Buttercream Frosting - because the cupcake recipe is tried, tested and true, and the cream cheese icing recipe is one of my secret weapons!
Preheat your oven to 350 °F. Line (2) 12 well muffins tins with paper liners.
In a large bowl, whisk together the flour, cornstarch, cocoa powder, baking soda and salt until combined. Set aside.
Beat the butter and sugar with a paddle attachment on a mixer on medium speed until the mixture is light and fluffy. Beat in the eggs, one at a time, until fully incorporated. Mix in the sour cream, milk, food coloring and vanilla.
Gradually beat in the flour mixture on low speed until just blended. Do not over beat the batter!
Using a #8 disher spoon ( my trick for muffins and cupcakes, it looks like a large ice cream scoop) scoop a full scoop into the muffins tin liners, leaving the rounded top from the scoop on the top.
Bake the cupcakes in your preheated oven for 20 minutes or until a toothpick or a cake tester inserted into the middle of a cupcake comes out clean.
Cool in the muffin tins for 5 minutes then remove from the pans and transfer to a wire baking rack to cool completely.
Notes
Recipe for my Cream Cheese FrostingRecipe adapted from HEREThe nutritional information is only for the cupcake recipe.