Red Velvet Cupcakes

Here are the Red Velvet Cupcakes I just baked for a graduation party tomorrow.

Cupcakes are a smart choice for parties because they are easy to serve — no slicing and plating required!

And, they can be baked a day in advance. I won't frost them with cream cheese icing until right before the party. I'll post the final results tomorrow.

I like my recipe for Red Velvet Cupcakes because the batter is nice and thick which makes it so much easier to put into the cupcake papers.  Filling cupcake papers can be torture! — Messy and frustrating!

With thick batters that thankfully don't drip like this recipe, I just use a large spoon.  For thinner cupcake batters, I've found that a pitcher with a sturdy spout works best.

The pitcher I like to use when filling cupcake papers with thinner cupcake batters.

But don't worry about that for this recipe. That's why I love it! It's delicious and a breeze to portion out.

Cupcakes that are ready to be baked.

Red Velvet Cupcakes
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
1 tablespoon vanilla extract
1 ounce red food coloring
1/2 cup buttermilk
4 large eggs
1 cup sour cream
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup cocoa powder
2 1/2 cups flour

Cream butter, add vanilla and mix well. Add sugar and beat until fluffy.

Add eggs, sour cream, food coloring and buttermilk. Mix well.

Add salt and baking soda. Mix well.

Add cocoa powder and flour and mix just until blended. Don't over mix.

Fill cupcake papers 2/3 full and bake at 350 degrees for 14 to 16 minutes or until done.