Ingredients
Scale
For the cupcakes
- 2 1/4 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 1/4 cups sugar
- 4 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 1 ounce bottle Black Food Color (or red food coloring for original red velvet)
For the frosting
- 8 ounces cream cheese, cold
- 3 tablespoons butter, softened
- 2 teaspoons vanilla extract
- 2 to 2 1/2 cups powdered sugar, sifted
- 1/4 teaspoon orange food coloring gel
Instructions
For the cupcakes
- Preheat oven to 350 degrees F. Sift together flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
- Beat butter and sugar in large bowl for 5 minutes or until light and fluffy. Beat in eggs one at a time. Beat in sour cream, then milk and vanilla. Mix in food coloring until you’ve reached your desired color. 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 2/3 full.
- Bake 18 to 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Orange Cream Cheese Frosting.
For the frosting
- Have the cream cheese cold and the butter at room temperature. In a medium bowl, beat cream cheese, butter, food coloring and vanilla just until blended. Add sugar one-third at a time and beat just until smooth and the desired consistency. If frosting is too stiff, beat for few seconds longer. Do not overbeat.
- This keeps, refrigerated, for about 1 week. Or freeze for up to 3 months. Soften and stir until smooth before using.