2 ratings

Red Velvet Cupcakes

Make this your go to dessert for the holidays

Almost every dessert table you see during the holidays will have some kind of cupcake offering. With all of the crazy cupcake combinations you can find these days it’s refreshing to see a simple and delicious option like these Red Velvet Cupcakes made with Hood Sour Cream. The moist cake and homemade frosting allow you to focus on the flavor rather than the frills. Be sure to bake extra! For more delicious seasonal recipes visit Hood.com

Looking for a new dessert recipe? Try these Red Velvet Cupcakes from Hood

It’s dessert season! Recipe courtesy of Hood



For the cupcakes:

  • 1 egg
  • 3 egg whites
  • 1 1/2 Cup granulated sugar
  • 1/3 Cup vegetable oil
  • 1 Teaspoon vanilla
  • 3 Tablespoons red liquid food coloring
  • 2 1/2 Cups all-purpose flour
  • 1/3 Cup unsweetened cocoa powder
  • 2 Teaspoons baking soda
  • 1/2 Teaspoon salt
  • 1 Cup Hood Sour Cream, divided in half

For the frosting:

  • 12 Ounces cream cheese
  • 1 stick unsalted butter
  • 2 Tablespoons Hood Heavy Cream
  • 2 Teaspoons vanilla
  • 5 1/2 Cups sifted confectioner's sugar
  • 24 red cinnamon candies (for decoration)


For the cupcakes:

Preheat the oven to 350 degrees F.

Line two cupcake pans with 24 cupcake liners. In a large mixing bowl, sift together the flour, unsweetened cocoa powder, baking soda and salt, and set aside. In the bowl of a stand mixer with a whisk attachment*, combine the egg, egg whites, granulated sugar, and vegetable oil. Whisk on high until smooth and pale yellow in color. Add in the red liquid food coloring and vanilla and whisk until fully combined. Add the flour mixture in two parts, alternating with the Hood® Sour Cream. Mix until combined with no lumps. Divide the batter evenly into the cupcake liners, filling each about 3/4 full. Bake the cupcakes for 12-15 minutes.


For the frosting:

Allow all ingredients to come to room temperature before beginning. In the bowl of a dstan mixer with a paddle attachment*, cream together the cream cheese and butter until smooth. Add in the Hood® Heavy Cream and continue to mix until smooth. Slowly add in the sifted confectioner's sugar and mix until combined. Add in the vanilla extract and mix until combined. Transfer the frosting into an airtight container and refrigerate for an hour. Once the cupcakes have cooled, pipe a generous amount of frosting onto each cupcake using a pastry bag or a spoon. Top each cupcake with a cinnamon candy and serve immediately. Refrigerate any leftovers.

* If you don't have a stand mixer, you can use a hand held mixer with a whisk attachment.